350g/12oz/3 Teacups Odlums Coarse Wholemeal

125g/4oz/1Teacup Odlums Cream Plain Flour

1 Teaspoon Shamrock Bread Soda

125g/4oz/Scant Teacup Shamrock Diced Apricots

50g/2oz/Half a Teacup Dried Cranberries

50g/2oz/Half a Teacup Sesame Seeds

300ml/½pt. Milk

125g Tub Natural Yogurt

1 Tablespoon Sunflower Oil

1 Egg (beaten)


  1. Preheat oven to 190°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Put the wholemeal, cream flour and sieved bread soda into a large mixing bowl.  Mix well together, lifting as you do to introduce ‘air’.
  3. Add the apricots, cranberries and sesame seeds and again mix well to combine.
  4. Beat the milk, yogurt, oil and egg together and add to the dry ingredients. Stir well until all dry mixture is combined and ‘wet’ looking.
  5. Transfer to prepared tin, smooth top with back of spoon, lightly dust with flour. Make a deep cut lengthways down the centre of the loaf.
  6. Put into preheated oven and bake for about an hour until risen and golden brown. Bread is baked when tapped underneath and has a hollow sound.
  7. Wrap in clean tea towel until cool.