Set the oven to 200 degrees celscius/gas mark 5.   

Sift the flour and bicarbonate of soda into a large mixing bowl.

Stir in the salt and the seeds.

Make a well in the centre and pour in the yoghurt, stirring as you go. You should have a soft, slightly sticky dough.

Tip the dough out onto a lightly floured work surface.

Put the round of dough on a lightly floured baking sheet and mark a deep cross in it with a serrated knife. Then, brush the top of the loaf with the leftover yogurt. Finish by sprinkling over the remaining seeds.

Bake in the oven for 40 to 45 minutes until the loaf sounds hollow when tapped underneath, Cool on a wire rack for five minutes

Photography: Patricia Niven for Made In Hackney