This rustic and loosely shaped bread has a lovely golden crust and a rather nice crumb interior, it is so incredibly quick and simple, and makes the perfect off-the-cuff lunch teamed with some creamy hummus and cherry tomatoes. Feel free to play around with the added flavours; the addition of olives or thyme and rosemary would all work well, perhaps some pine nuts too.
Preheat the oven to 220c.
Place all of the dried ingredients into a large mixing bowl and stir together. Next add the sundried tomatoes and toss together in the flours so that the pieces become coated – this will allow them to become evenly distributed.
Pour over the almond milk, oil and cider vinegar (or lemon juice) and then mix together until you have a large, tacky ball of dough. Coat your hands in extra flour and carefully lift the loose dough and place on to a large baking tray, shaping it into a round loaf approximately 6 inches in diameter.
Score the top of the loaf into 8 segments (you can be quite light with the knife as the dough is so soft). Bake the bread in the oven for 15-18 minutes or until golden and crusty. Remove from the oven, leave to cool for 10 minutes and then cut into segments and enjoy.