This is from Jamie Oliver's Superfood cookbook. It rather annoys me how 'superfood' has become an overused word to market brands, books and recipes. Some food is higher in particular nutrients than others; it's just common sense to eat a variety and as whole as possible. I wouldn't call this bread a superfood, it's just a simple bread made from wholesome ingredients. That said, if Jamie can get the masses to eat more seeds, berries, vegetables and whole grains and less meat, that can only be a good thing.

250g wholemeal flour (I use spelt)
100g rye flour
50g oats
1 tsp baking soda
1 tsp sea salt
1 egg
300ml yoghurt

Preheat oven to 190C. Lightly flour a baking tray.
Put all the dry ingredients in a bowl and mix. In small bowl mix the egg and yoghurt together with a fork. Pour into the flour mixture and mix in. Once dough starts to form use lightly floured hands to bring the dough together.
Shape dough into a ball and place on the baking tray. Dust the top with flour, then flatten the ball with your hands until it becomes a disc shape, about 3cm thick. Score the top in a cross or star shape with a sharp knife, about 5mm deep.
Bake for about 40-45 min, or until a firm crust has formed and it sounds hollow when you tap the bottom.
Cool on a wire rack.
This bread has a scone-like taste as it doesn't use yeast. Lovely served warm with butter and honey. And good toasted too.