Preheat the oven to 220°c (200°c fan).

Evenly combine the flour, salt, sodium bicarbonate and sugar in a bowl, mixing thoroughly.

Stir in chocolate or other flavouring ingredients you want to use.

Mix the soy milk and either lemon juice or cider vinegar together. Leave to rest for 1 minute; the mixture should curdle – you’ve just made vegan buttermilk!

Make a well in the dry mixture and pour in the vegan buttermilk from the previous step. This works best if you’re happy to get your hand involved! Mix until the whole mixture is evenly combined. It will be soft and slightly sticky.

Flour your work surface and place the dough down. Knead a little and form into a large, even ball. You can make one big loaf or split into rolls; whatever you prefer!

Place your dough onto a prepared baking tray (we love our reusable silicone baking sheets for this!), flatten to around 5cm depth and cut a cross in the middle (this helps the loaf to rise properly). You don’t need to do the cut if you’re making small rolls.

Place into your preheated oven, baking for 15 minutes before turning the temperature down to 200°c (fan 180°c) for another 20 minutes or until cooked.

If you’re cooking individual buns, simply cook at 220°c (fan 200°c) for 20 minutes.

Remove from the oven and leave to cool a little for 10 minutes or so; this one is great served warm from the oven with a little of your favourite spread melted on top! You’ll notice this bread doesn’t stay fresh like a normal loaf, so is best shared on the day of baking! ?