(click on the text to highlight each stage):

1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Sieve the flour, salt, sugar and bicarbonate of soda and cream of tartar into a large bowl.
2. Mix the butter, milk and yoghurt together and pour into the flour mixture with 40g of pumpkin seeds and pine nuts. Bring together the dough with a butter knife to a loose, rough dough.
3. Transfer the dough to a baking sheet lined with baking paper and pat it gently into a 20cm round. Lightly press the remaining seeds and nuts over the surface of teh bread.
4. Bake the bread for 40 minutes until golden brown and sounds hollow when the base is tapped. Ideally 5 minutes before the end of baking turn the bread over, this allows the bread to bake evenly. Place on a colling rack and allow to cool before slicing and serving.