Preheat the oven to 200ºC/ Fan 180ºC/ Gas Mark 6. Combine the Allinson flour with the bicarbonate of soda and the salt in a large bowl. Add the basil and parmesan and mix together.
Pour in the honey, olive oil, natural yogurt and milk and mix together to form a soft dough.
Knead for 5 minutes until smooth. Shape the dough into a 20cm round and put onto a lightly oiled Pyrex Non-Stick Baking tray.
Using a sharp knife, cut a deep cross on top of the dough. Brush with a little milk and bake for 30-35 minutes until the bread is risen, golden and sounds hollow when tapped underneath. Eat warm or cool and eat on the same day.