Lightly flour a tray and get the oven quite hot, to about 220C (200C fan-assisted)/425F/gas mark 7.
Put all the dry ingredients in a bowl and rub in the butter. Stir together the ale and yogurt, then mix with the flour to a very soft paste.
Don’t try to knead it – just scrape the dough out of the bowl and on to the floured tray in one lump. Flour the top well, pat it into a disk about 4cm high, cut into quarters and bake for 35 minutes.
350g wholemeal flour, plus more for the baking tray
75g rye flour
75g fine oatmeal, or rolled oats blitzed in a blender
1 tablespoon of soft dark brown sugar
1 teaspoon sea salt
2 teaspoons bicarbonate of soda
50g butter
300ml dark ale, stout or water
150ml low-fat yogurt or buttermilk