Honey yogurt bread

A wonderfully moist and great-tasting bread for all the family.

What you need:

• 30ml lemon juice
• 200ml milk
• A handful of oat flakes
• 150g seed & grain white flour
• 150g wholemeal plain flour
• 25g cold butter, cut into small cubes
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp bicarbonate of soda
• 200g Tims Dairy Greek Style Yogurt with Honey

What you do:

1. Pre-heat the oven to 210°C (preferably without the fan). Add the lemon juice to the milk. As you are working on the recipe, the milk will curdle.
2. Grease a traditional 18cm (7 1/2) square loaf tin with a knob of butter and dust liberally with oat flakes. In a mixer bowl add ingredients 4-9 and mix well by using the dough paddle on a low speed.
3. Pour in the curdled milk and yogurt and increase the speed to mix the thick paste dough well. Scrape the dough into the tin and sprinkle some more oat flakes on the top. Tap down the tin so the dough sits down in an even layer. Cover the top of the tin with foil. Bake for 25 minutes, remove the foil and bake for 25 more minutes.
4. Leave to cool down for a few minutes and then tip the bread out onto a cooling rack.

Cook's tip:

'I enjoy this with salmon gravlax or grilled tomatoes and olive tapenade,' says Theodore Kyriakou.

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