Ingredients:
• 2 cups wholemeal flour (stone ground if available)
• 2 cups flour
• 1 tsp salt
• 2 tsp baking soda
• 1 tbsp sugar
• 2 cups EASIYO yogurt


Method:
Sift together flours, salt, baking soda, and stir in sugar and yogurt.
Add a little milk if the mixture is too fry or flour is too sticky.
Knead gently.

Bake in 2 small or 1 large greased load tin in a preheated moderate oven 180°C for about 45 minutes.


Variations/Comments:
Use 1 cup kibbled wheat instead of wholemeal flour.
Sprinkle with sesame or poppy seed before baking.
Use 1 cup rye flour instead of wholemeal.

Mix flours:
1cup wholemeal, ½ cup kibbled wheat, 1 ½ cups cornmeal, 1 cup white.
Replace ¼ cup wholemeal with ¼ cup sunflour seeds.


SERVES 12