Ingredients:
230g yoghurt
70g golden syrup
20g olive oil
25g poppy seeds
25g black or white sesame seeds
25g flax seeds
30g sunflower seeds
30g pumpkin seeds
15g nigella seeds
70g strong white bread flour
70g wholemeal flour
1 1/2tsp baking powder
1 1/2 tsp salt
50g jumbo oats
500g/1lb loaf tin
Method:
Preheat the oven 160°c.
Place all the ingredients into a large mixing bowl and stir until you have combined everything and you have a consistent mixture, i.e. no lumps.
Transfer the mixture into a non-stick loaf tin or one lined with parchment paper if needed.
Bake for 60 minutes, or until a cocktail stick is inserted into the centre and comes out clean.
Leave the bread to cool for 1 hour before slicing.