Makes 1 loaf.


  • 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
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tsp bicarbonate of soda
  • 200g Tims Dairy Greek Style yogurt with honey


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.

Grease a traditional loaf tin 900gm (218x114x64mm) with a knob of butter and dust liberally with oat flakes. In a food processor mixer bowl add ingredients 4-9 and mix well by using the dough hook on a low speed.

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.

Leave to cool down for a few minutes and then tip the bread out onto a cooling rack.

To Serve:

Delicous with salmon gravlax or grilled tomatoes and olive tapenade. Also, with the smoked mackerel dip recipe here.


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