- Preheat your oven to 210° C (with fan on if you have one…otherwise add 20° C.)
- Oil and lightly flour an ovenproof pot which has a lid (alternatively, use a standard loaf pan.)
- Combine the dry ingredients in a large bowl, mix well with a spoon or fork, then sift into bowl.
- Mix together the non-dairy milk with the apple vinegar and allow this mixture to stand for about 15-20 minutes.
- When the soured milk is ready, mix the wet ingredients into the dry ingredients and carefully combine… resist over-mixing the dough at this point!
- Allow the mixture to sit for about 5 minutes to absorb all of the moisture into the flour.
- Carefully fold out the dough onto a clean and floured work surface. If the dough appears too sticky, add 1-2 spoons of flour and lightly mix.
- Fold the dough like a book from all four ends, then turn over and form into a smooth ball.
- Form the ball into a log shape about the size of your loaf pan if that is what you are using.
- Place the dough into the prepared pot or loaf pan.
- With a sharp knife, cut an ‘x’ deeply in the dough, which will help it spread into four quarters after baking. Make about 4-5 slices across the loaf if using the alternative shape.
- Place the pot or loaf pan into the oven and bake for 30 minutes then remove the pot lid. Return to the oven uncovered for another 10-15 minutes.
- Bake the bread uncovered if using a loaf pan. The finished bread should be lightly browned and feel crisp and firm to the touch with a light hollow sound when tapping the bottom.
- Once the bread is baked, remove it from the pot or pan and place it on a rack to cool. Allow the bread to cool about 30 minutes before attacking it.
You can add some raisins to the dough as a variation… that would then create a ‘spotted dog.’ Makes one large loaf of about 1 kg.