Seedy soda bread

MAKES 1 LOAF

225g wholemeal flour, plus extra for dusting 225g plain flour 1 tsp caster sugar 1 tsp bicarbonate of soda ½ tsp sea salt flakes 2 tbsp sunflower seeds 1 tbsp pumpkin seeds 200g natural yoghurt 200ml milk 2 tsp oats PREHEAT the oven to 200c/gas 6. Place a lidded casserole dish in the oven to warm through. Now, place all the dry ingredients, except the oats, in a large bowl and mix together. Add the yoghurt and milk and combine to make a soft, pliable dough, making sure you gather any escaping seeds back into the mix. Working quickly, shape the dough into a round loaf before carefully placing it in the hot casserole dish, topping with a little more flour. Using a sharp knife, score the top with a cross and scatter with oats. Replace the casserole lid and bake for 20 minutes then remove the lid, return the dish to the oven and bake for a further 5 minutes until the loaf is a nutty brown in colour. When the bread is cooked, it should make a hollow sound when tapped on the base. Turn the loaf out on to a wire rack and leave to cool slightly before tucking in.