1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment. Chop the sun-dried tomatoes finely and set aside.

2. Add both flour types, nigella seeds, baking soda, and salt to a large bowl and mix to combine. In a second bowl, mix water with tomato purée and Greek yogurt. Add to the bowl with the flour and mix to combine – do not overmix. The dough will be quite sticky, but that is ok.

3. Sprinkle some flour on the baking parchment on the baking sheet and place the dough on top. Sprinkle with some more flour and shape the dough into a round loaf. Use a large knife and cut a cross into the loaf that goes down almost to the baking sheet. Sprinkle the loaf with some nigella seeds and bake the soda bread for about 35-40 minutes. Remove the finished bread from the oven and let cool down on a wire rack.