From the kitchen of Pascal & Pauline Pigott
Cloone, Co. Leitrim, Ireland

8 oz. Whole Meal Flour
8 oz. Self-Rising Flour
1 Rounded Teaspoon Baking Powder
1 Level Teaspoon Baking Soda
1 Individual Size Pot Hazelnut Yogurt (125 ml)
1 Large Egg
1 Cup Milk

Preheat oven to 375F.

Grease loaf pan generously.

Combine the first four ingredients in a large bowl; set aside. Whisk together yogurt, egg and milk. Add to the dry ingredients and mix to make a soft dough. Turn into the loaf pan.

With a greased spatula, smooth out the top. Bake for 15 minutes at 375F, then reduce heat to 350F and continue baking for 40 minutes.

Cool in the pan for 10 minutes, then continue to cool on a wire rack. Cut when completely cooled.

Note: For two loaves, just double the recipe.