Heat the oven to 200°C / 400°F / Gas 6 and line a loaf tin with baking paper. Place a small saucepan of hot water in the oven.

In the bowl of a stand mixer (or a large mixing bowl if you are making by hand) stir together the flour, baking powder, salt and sugar. Pour in 400ml of water, the milk, oil and vinegar, then mix using the dough hook attachment or a big spoon until smooth and well combined.

Scrape the mixture into the prepared tin, use a wet spoon to smooth the top, then cut a deep line into the middle of the loaf lengthways, this will help it to split evenly. If using, sprinkle over 2-3 Tbsp of oats or seeds and press gently so that they stick to the dough.

Bake the loaf in the middle of the preheated oven for 75 minutes until the bread is risen and well browned.

Remove the bread from the oven and lift out of the tin using the baking paper to assist. Give it a tap on the bottom, it should sound a bit like a drum, if not, return it to the oven for a further 10 minutes. There is no need to put it back in the tin, place it directly on the oven rack.

Remove from the oven and allow to cool for 10 minutes before peeling off the paper. Allow to cool completely on a rack before cutting. Cutting the bread before it has cooled will result in a gummy texture, so try to resist the temptation!

Slice and serve, this bread is best used within 2-3 days.