Porridge and seed loaf

Method

1. Preheat oven to 180°C. Line a 2 lb loaf tin.

2. Put the yoghurt into a large mixing bowl.

3. Add the porridge oats and sieve in the bread soda.

4. Add in your salt, seeds and fruit if you are using.

5. Mix well until a thick dough is formed. Scoop the mixture into the prepared tin, smoothing down the top.

6. Place into the centre of your oven and bake for 40-45 minutes until golden brown. You can test it with a skewer or knock on the underside to listen for a hollow sound. Leave in tin for five minutes then turn the loaf onto wire tray to cool.