Method
1 - Pre-heat the oven to 220C/GM7.
2 - Sift the flours into a large mixing bowl, reserving the sieved whole grains. Stir in the
Mornflake Oatbran, sage, sugar, salt, soda and cheese.
3 - Pour in the yoghurt and bring together with a wooden spoon then lightly knead for a
minute or two. You are looking for a reasonably firm dough but not too dry. If it seems that
way, add more yoghurt and knead.
4 - Shape the dough into a rough ball and place it onto a floured baking sheet. Cut a cross into
the top of the loaf, sprinkle on the whole-wheat and a little oat bran then bake in the oven for
about 10 minutes. Turn the oven down to 200C/GM6 and cook for another 20 minutes until
golden brown.
5 - Cool on wire rack for a little while before serving.