Spray a loaf pan with cooking oil and give it a light sprinkle with fine polenta .
Combine 3 cups of wholemeal flour\( 450 gm )with 1 tbs of soft dark brown sugar , 1 tsp of salt , 1/2 tsp of sweet paprika and 1 tsp of baking soda ( bi carbonate of soda ) in a large bowl .
Mix all ingredients well .
Gradually add 2 cups ( 500gm ) of plain yoghurt and 1 tsp of malt extract .
Stir in 90ml of milk and work with your hands to make a sticky , moist dough .
Dust your hands with a little flour and transfer the dough to the prepared pan .
Sprinkle the top of the dough with a little flour and make a 1.5 cm deep cut lengthwise down the centre of the dough with a knife .
Sprinkle a mix of pumpkin and sunflower seeds over the incision .
bake for 15 minutes .
Decrease the temperature to 180 deg C and bake for a further 40 - 45 minutes or until crisp and brown on top .
Cool on a wire rack .
Best served toasted with your favourite topping ....
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