This recipe is really straightforward, made on Today by Lilly Higgins


  • 100 g plain flour
  • 150 g wholemeal flour
  • 150 g mixed seeds
  • 50 g porridge oats
  • 1 tsp bread soda
  • pinch of salt
  • 2 tblsp sunflower oil
  • 150 ml natural yogurt
  • 150 ml milk


  • Grease and flour a 2lb loaf tin. Preheat the oven to 180C.
  • Sieve the plain flour, bread soda and salt into a large mixing bowl. Stir in the wholemeal flour and all but 2 tbsp of the seeds. Create a hollow in the centre.
  • Whisk the yogurt with the milk and pour into the dry ingredients. Stir well using a wooden spoon or your hand in a claw shape, moving around the bowl quickly.
  • The mixture should be gloopy like porridge. Pour into the prepared tin. Run a knife down the centre and scatter with the remaining mixed seeds.
  • Bake in the preheated oven for 60 minutes. I usually turn the bread out of the tin for the last ten minutes to ensure a crunchy crust, the bread will sound hollow when the underside is tapped

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