PREPARATION: 10 minutes, COOKING: 40 minutes


  • 450g plain or wholemeal flour

  • 1 ½ teaspoons salt

  • 1 teaspoon Natvia

  • 1 teaspoon bicarbonate of soda

  • 2 teaspoons cream of tartar

  • 25g butter, melted

  • 200 ml milk

  • 200 ml natural yoghurt

  • 50g pumpkin seeds

  • 50g pine nuts


  • 1.

    Preheat the oven to 200°C (180°C fan).

  • 2.

    Sieve flour, salt, Natvia, bicarbonate of soda and cream of tartar into a large mixing bowl, tipping in any bran that remains in the sieve.

  • 3.

    Mix butter, milk and yoghurt together and pour into the flour mixture with 40g of pumpkin seeds and pine nuts.

  • 4.

    Bring together the dough with a butter knife to a loose, rough dough. Transfer the dough to a baking sheet lined with baking paper and pat it gently into a 20cm (8 inch) round damper shape.

  • 5.

    Lightly press the remaining seeds and nuts over the surface of the bread.

  • 6.

    Bake 40 minutes until golden brown and sounds hollow when the base is tapped.

  • 7.

    Place on a cooling rack and allow to cool before slicing a

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 432kj
  • Fat Total 17g
  • Saturated Fat 5g
  • Protein 15g
  • Carbohydrate 59g
  • Sugar 4g
  • Sodium 387mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serve with cheese (cottage, ricotta or cream), ploughmans lunch bread with a thick slice of tasty cheddar, pickles and salad.
Turn the bread over for the final 5 minutes of cooking, so that the bread evenly cooks.

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