Hi.
My name is Sharon Plett. Here is my favourite (and constantly used).

• 500ml stirred bulgarian yoghurt
• 3 T honey/syrup
• 1 t salt
• 1 heaped t bi-carb
• 2 cups wholewheat flour
• 1 and a half cups crushed wheat
• Make up half a cup of linseed, wholewheat kernels, bran

Heat oven to 180 (350).

In one bowl mix yoghurt and honey.

In second bowl mix all dry ingredients.

Add dry ingredients to yoghurt mixture and mix well. Pour into greased bread tin. Bake for 45 - 60 mins or until top is brown. Allow to cool in tin.

I normally make two loaves at a time by baking in smaller tins. Great taste - freezes well too.