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Preheat the oven to 240 C/220 C fan. Place a baking stone or tray inside to heat up.
In a large bowl, stir together all the dry ingredients. Add the yoghurt and stir until just combined to a sticky dough.
Tip the dough out onto a lightly floured surface and shape into a round using your hands. Dust with flour then mark a deep cross in the top.
Transfer your loaf to the pre-heated baking tray or stone and bake for 15 - 20 minutes until crusty and golden and the bottom sounds hollow when tapped. Allow to cool completely before slicing.
Will keep for 2 - 3 days and can also be sliced and frozen.