1 lb. 100% Whole-wheat / whole meal bread flour
2 level teaspoon bicarbonate of soda
2 level teaspoon cream of tartar
1 level teaspoon ground sea salt
1 oz. firm vegan butter
1/2 pint soya milk with 1 tablespoon lemon juice added
2 teaspoon ground dried onion (optional)
3 teaspoon dried mixed herbs (optional)
Pre-heat oven: 200 c / 400 f / gas mark 6
Pour the lemon juice into the soya milk, put to one side (the milk should curdle). Sift the flour, baking soda, tartar, salt, onion, herbs if using, into a big bowl. Cut up the marg and rub it into the flour mixture, with your fingertips, until the mixture resembles very fine vegan bread crumbs. make a well in the centre of mixture, pour in milk, mix into a soft but manageable dough, working the ingredients with a round bladed knife, add more milk if needed. Turn the dough onto a lightly floured surface, knead it lightly, the dough should still be slightly sticky. Place the dough into a floured non-stick 2 lb. Loaf tin, gently press into corners, draw a cross shape on top (like hot cross buns). Put in the centre of oven for about 30 mins, until risen and golden brown. Then cool on a wire rack.
If you don't want to add the onion or herbs, then you can add nuts, seeds, soy cheese, or sundried tomatoes.