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Preheat the oven to 200 degrees C fan setting. Line a baking tray with baking parchment.
Destone and roughly chop the dates. Set aside in a small bowl and toss in a little flour to ensure the pieces stay separate during baking.
Roughly chop the pecans leaving the pieces large enough that you will achieve generous chunky pieces in the bread. Set aside.
In a large bowl, whisk together the flours, salt, bicarbonate of soda and oats. Stir in the chopped pecans.
Add the yogurt and the dates and mix using your hands, a spatula or a bench scraper into a scraggy wet dough. Do not worry about it being messy. It should be.
Flour your hands and shape the dough into a ball as best you can before dropping it onto the parchment lined tray.
Using a large kitchen knife or bench scraper, mark a large deep cross across the centre of the loaf scoring about ⅔ds of the way down.
Sprinkle the loaf with a little more flour and finish with a liberal sprinkling oats.
Bake for 35-45 mins. Check after 35. The loaf should sound hollow when you tap the base of it.
Allow the loaf to cool for five minutes before transferring to a cutting board if enjoying right away or wire wrack if saving for later.