Makes 1 loaf

3 tbsp cider vinegar
550ml soya milk
Vegetable or sunflower oil, for brushing
2 tbsp milled flaxseed
300g extra-course wholemeal flour
200g wholemeal flour
1 tsp fine sea salt
1 tsp brown sugar
1 tsp bicarbonate of soda

1. Mix the cider vinegar with the soya milk and let it stand for 20 minutes.
2. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Brush a 1L loaf tin with some oil, then dust with flour to coat. Shake off any excess.
3. Mix together the milled flaxseed with six tablespoons of water and allow to stand for a few minutes until the water has been absorbed.
4. Combine both flours, the salt, sugar and bicarbonate of soda in a large bowl. Pour Síomha’s vegan brown bread over the soya milk mixture and stir in the flaxseed to combine. This is quite a wet mix, so don’t be worried. Scrape into the prepared tin.
5. Bake for 50 minutes or until the base sounds hallow when tapped; it might need another 10-20 minutes depending on your oven.
6. Remove from tin, then transfer to a wire rack to cool completely. Slice and serve with some vegan butter and raspberry jam

Per serving: 210kcals, 2.4g fat (0.3g saturated), 40.6g carbs (2.8g sugars), 9g protein, 6.8g fibre, 0.391g sodium