Preheat the oven to Gas Mark 4, 180°C, 160°C fan.
Put the dried fruit in a heatproof bowl with 150ml (5fl oz) boiling water and set aside.
Sieve the flour and bicarbonate of soda into another mixing bowl. Mix in the seeds and yogurt, then stir in the fruit and water.
Pour the mixture into a lightly oiled 450g (1lb) loaf tin (19x10cm/7½x4 in). Bake for 25 minutes in the preheated oven until firm and golden.
Allow to cool for 10 minutes before removing from the tin. The bread will keep for a couple of days in an airtight container.
*Inspired by Rupert B. featured in the Realfood Cookbook
Freezing and defrosting guidelines
Bake according to the recipe. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.
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