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 


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.