Preheat oven to 190c/170c fan. Add yoghurt into large bowl & whisk in eggs. Keep Container for measuring porridge oats. Fill container twice with porridge oats and add to yoghurt mix. Sprinkle over bread soda & salt then thoroughly combine mixture. Stir through the seeds, nuts and dried fruit. Grease loaf tin lightly and sprinkle extra seeds on base and sides. Add Mixture to tin and bake in oven for 50 mins. Allow to cool for 10 mins in tin then remove and allow to cool completely on wire rack before slicing.
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