200g stoneground wholemeal flour
200g strong white flour
50g porridge oats
150ml greek/natural yoghurt
2 good pinches of salt (about 5g)
1 level tsp bicarbonate of soda
Preheat the oven to 200 degrees C. Combine the wholemeal flour, white flour and porridge oats.
Add the salt and bicarbonate of soda on separate sides of the bowl. Mix everything together.
Add the greek yoghurt and milk stirring at first with a spoon to bring everything together to a rough dough then use your hands. This makes it easier to tell how much more liquid the dough needs.
Add some cold water until the dough comes together.
Next form a round shape and place the dough on a greased baking tray. Make a deep cross across the dough then bake for 30 minutes.
After 30 minutes remove the bread from the oven and turn upside down.
Cook for a further 10 minutes upside down then leave to cool and serve.