Add the rolled oats and other seeds (e.g. pumpkin seeds, sunflower seeds, sesame seeds, black cumin seeds, flax seeds) to a bowl. Mix everything well with a spoon.
In another bowl, mix the plain yoghurt well with the honey, salt, oil and baking soda.
Pour the yoghurt and topping into the bowl with the rolled oats and seeds – mix everything well again.
Pour the mixture into a loaf tin (lined with baking paper). Gently smooth the top with a spoon (I press it down firmly). Cover the pan with a towel and let it rise for about 2 hours so that the grains can swell.
Then put the bread in a preheated oven at 180 °C. Bake with top and bottom heat, without hot air, until a toothpick inserted into the pan comes out clean (mine took about 1 hour).
Remove the baked bread from the pan and let it cool on a wire rack.
Do not cut the bread into slices until it has cooled completely.
Grain Bread (Flourless)
