350g/12oz Odlums Coarse Wholemeal

25g/1oz Odlums Wheat Germ

Pinch of Salt

1 teaspoon Odlums Bread Soda (sieved)

1 tablespoon Sunflower Oil

300ml / 1/2 pint Milk

125g Carton Hazelnut Yoghurt

1 tablespoon Treacle


  1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
  2. Put wholemeal, wheat germ, salt and sieved bread soda into a mixing bowl and mix well together.
  3. Add the oil, milk, yoghurt and treacle, stir until well blended. Mixture will be quite “wet”.
  4. Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
  5. Wrap in a clean tea towel and allow to cool.
  6. Bread cuts better if left until the next day.

Variation: Sprinkle Odlums Oatflakes, Pinhead or sesame seeds on top of dough before baking.