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Preheat the oven to 375°F (190°C). Line a 9x5 inch (12 ½ x23 cm) loaf pan with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking powder, salt and baking soda.
In a separate bowl, mix together the milk and Greek yogurt, then pour into the flour mixture.
Combine the wet and dry ingredients with a rubber spatula until combined, then spread the thick dough evenly into the prepared loaf pan.
Brush the top with a little milk and bake for 50 - 60 minutes, or until a tester inserted in the center comes out clean. If the top starts to get too dark, cover with a piece of foil for the remainder of the baking time.
Let cool for 10 minutes before transferring to a wire rack to cool completely.
Enjoy the bread as is or toasted with butter and jam. Store covered for up to 3 days at room temperature. It also freezes really well for up to 8 weeks.