Seeded Whole Wheat Soda Bread

I derived this recipe from reading through a number of whole wheat soda bread recipes.  I enjoy soda bread because it is yeast-free, simple to make and delicious. This recipe results in a wonderful nutty bread that is fairly heavy.  It's a great accompaniment to soups and salads and wonderful steaming hot with a bit of soy butter.

SEED MIX --
1T unsalted sunflower seeds
1T unsalted pepita (pumpkin seeds)
1T sesame seeds (light or dark are fine; I use a mixture)
1T poppy seeds
1/2 t fennel seeds

DRY INGREDIENTS
2 cups whole wheat flour
1/4 cup white unbleached all purpose flour
1/6 cup whole oats (anything except instant oatmeal works)
1/2 t baking soda
1/2 t sea salt
[1T of your mixed seeds (above)]

WET INGREDIENTS
1 1/2 cups plain nonfat yogurt (use regular style, not greek yogurt)
1T honey
warm water if necessary

Preheat your oven to 425F.  I use my "speed bake" setting for more even cooking.  Mix the seeds together in a bowl and set aside.

Sift whole wheat flour through a mesh strainer into a large mixing bowl.  This will lighten the flour and produce a lighter loaf of bread.   Recombine the wheat germ gently in to the wheat flour and add the remainder of the dry ingredients.  Mix thoroughly, but gently.

Put about 1/4 cup of warm (not hot) water aside if you need it.  Make a well in the center of the dry ingredients and drop about half of the yogurt.  Using your hands (you may use a silicon spatula, but hands are more effective for thorough mixing) combine the yogurt into the dry ingredients by gently folding the dry flour mixture into the yogurt.  Once the dry ingredients have started to form small balls, mix in the remainder of the yogurt and honey.  You want the dough to form into a flattish loaf (oblong and no more than 2" thick) and be very moist.  Add water a tablespoon at a time until the dough is sticky and moist.  Form the dough into a low flat loaf and place on a baking sheet covered in parchment paper. Cut a shallow "x" through the top of the loaf using a sharp knife and sprinkle liberally with the seed mixture.

The loaf cooks perfectly for me in 30 minutes.  The timing may vary depending on your oven.  Test for doneness by inserting a wooden toothpick into the thickest part of the loaf.  The bread is done when the toothpick comes out clean.

Allow to cool and enjoy.  I store this bread at room temperature wrapped in a layer of parchment paper (or waxed paper) overlaid with tin foil.