(click on the text to highlight each stage):
- 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.
- 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.
- 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.
- 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.