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Pre-heat the oven.
Rub some oil around the inside of a 1kg/2lb loaf tin or insert a baking liner.
Put the flour, soft brown sugar, bicarbonate of soda and salt into a mixing bowl and stir well to combine.
Start to sieve the mixture into another bowl. When most of the flour has been sieved, tip the remaining flour and seeds into the bowl.
Stir to re-combine.
Measure the boiling water into a jug and add the cold water.
Add the yoghurt and stir to combine.
Pour this into the mixing bowl and stir everything together to make a soft, dough mass.
Sprinkle the oil over the top and stir the dough mass.
Shape the dough, tip it into the prepared tin and smooth the top.
Brush some oil over a piece of kitchen foil. With the oiled side down, cover the tin creating a dome so the bread can rise during cooking.
Bake for 55 minutes.
Carefully remove the kitchen foil and bake for a further 10 minutes.
Turn the loaf out of the tin, tap the base and if it sounds hollow, the bread is cooked.
Leave to cool on a wire rack.
Cool completely before slicing.