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Preheat the oven to 200°C fan and grease and line a 2lb loaf tin.
Add the oats, bicarbonate of soda and salt to a large bowl and mix together.
Add the yoghurt, milk and egg, then mix really well until fully combined.
Tip into the loaf tin, pack down and smooth the top with the back of a spoon and score a line down the middle with a knife.
Scatter over the seeds and gently press them in with your hands.
Bake for 45 minutes, leave to cool for 5 minutes, then carefully remove from the tin (paper still on) and place directly onto the oven shelf for a final 5 minutes to crisp up the crust.
Store wrapped up in the fridge for up to a week.