As usual, I’m using my metric 250ml cup. The US one is 225ml, but don’t worry – it’s the proportions that count. Every ingredient seems to be called something different in American, so I will try and keep the recipe bilingual.
4 cups wholemeal/wholewheat flour (or 3 wholemeal plus 1 plain/all purpose white flour)
Approx 2 cups soya/soy milk, ideally sour, with a teaspoon of vinegar added to make sure.
1 ½ teaspoons bicarbonate of soda/baking soda.
Preheat your oven to 200 degrees C./400 degrees F. (it says 392 here, but I’m sure it’s not that crucial!). If you don’t have a fan-assisted oven, go a wee bit hotter than this.
Mix the flour and the soda in a big bowl. Add 1-1/2 cups of soya milk and mix. Add more soya milk if needed.
Knead for a few minutes. I prefer to knead in a bowl, but others use a floured board.
Retrieve a baking/cookie sheet, and grease it well with vegan margarine.
Form the dough into a ball, place it on the sheet, and flatten slightly. Use a sharp knife to cut a deep cross in the top.
Bake for about 35-40 minutes. It should sound hollow when you tap the bottom, if it is done. Use the time to make a nice soup or something…