Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer) and place a roaster with lid inside to warm up.
225 g wholemeal flour, flour, 1 teaspoon sugar, baking soda, 1⁄2 tsp salt, sunflower and pumpkin seeds mix. Add yoghurt and milk. Knead everything with the dough hooks of the mixer to a smooth dough. Quickly form into a ball and carefully put it into the hot roaster.
Dust the surface of the dough with some wholemeal flour, cut crosswise and sprinkle with oat flakes. Put the lid on the roasting pan and bake the bread for about 20 minutes. Remove the lid and brown the bread for another 5 minutes - it is ready when it sounds slightly hollow when you tap it. Carefully remove the bread from the roaster, let it cool down a little and serve.