1. First make up the dry mix. This can be made and kept in any quantities. For 1.5 kg mix the following:
1 part rye, spelt, strong white flour or any combination of these three
to 1 part strong wholemeal and wholemeal seed and grain
6 tsp bicarb of soda
3 tsp fine salt
2. When making up the bread, mix this in a bowl with the yoghurt, olive oil, and enough water to reach the required consistency; that is, a dropping consistency around two thirds of the way from the consistency of a pancake batter to a bread dough: not nearly thick enough to kneed but just thick enough that the mix keeps a little shape in the tin. (This is usually something like one parts water to 2 parts yoghurt, with half the olive oil to water.)
3. Grease a tin, then line with parchment paper which, for best results, is greased itself.
4. Add the bread dough/batter to the tin so that it is a little higher in the middle than at the edges. Shake the seeds uniformly over the top of the loaf, drizzle a little olive oil in the centre of the mixture, and place in a preheated oven at around 190 degrees c for 45 - 60 minutes, until the the bread is browned on the top.