Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6. Grease a large baking tray with a little oil.
Sift the flour, salt and bicarbonate of soda into a large bowl.
Add the dairy-free yoghurt and milk and stir until a smooth dough is formed - it is easiest to bring it together with your hands.
Knead the dough lightly in the bowl, just for a minute, but not any longer.
Tip the dough onto the baking tray and roughly shape into a circle. Dust it generously with flour.
Use a sharp serrated knife (a bread knife is perfect) to cut a large cross through the dough - about half way through the dough.
Bake the loaf for 40-45 minutes until it sounds hollow when you tap on the bottom.
If you prefer a softer, chewy crust, wrap the loaf in a clean tea towel the minute it comes out of the oven. If you prefer it crispy, just leave it to cool on a wire rack. Serve whilst still warm from the oven, spread with vegan butter.