Quick seedy yogurt bread

I love this bread... It's really quick to make, no kneading, rising or proving, and it's perfect for breakfast. It's made with normal plain flour so no need for bread flour. It's easy to cut, freezes and toasts well - what else can you ask for?
You can make it with mixed chopped nuts or with a mixture of seeds and either way it tastes great.


Seedy yogurt bread

1 tbsp sunflower oil
375 g plain flour
125 g wholemeal flour
1 tsp salt
1 tsp cream of tartar
1 tsp baking soda
1 tsp baking powder
3 tbsp each of sesame and poppy seeds (or 90 g of mixed chopped nuts)
90 g sunflower seeds
1 tsp runny honey
170 g yogurt *
340 g milk *
2 tbsp sunflower seeds, for sprinkling

Grease a loaf tin with some sunflower oil.

Sift the flours, salt, baking powder, baking soda and cream of tartar in a large bowl. Add the seeds (sesame, poppy and 90g of sunflower) or the mixed nuts and stir.

Mix the honey, milk, yogurt and oil together and then stir into the dry ingredients. Mix to form a soft dough.

Pour the dough into the loaf tin and flatten the top with a spatula. Sprinkle the sunflower seeds.

Bake at 180C for 1 hour until golden and risen. Take out of the tin and leave to cool on a wire rack.

* In total you need 500 ml between the milk and the yogurt. I buy 170 g pots of yogurt, so I need to use 340 g of milk to complete the 500 ml. If you have a different size of yogurt, adjust the milk to get to 500 ml.