Preheat your oven to 180 degrees Celsius.
Mix the dry ingredients together in a mixing bowl. Remove all the lumps
Then add in the rice malt syrup, apple cider vinegar and water and combine well.
Pour into your loaf tin lined with baking paper.
Add extra seeds on top.
Cook for 1 hour and 10 minutes.
Leave to cool on a wire rack.
Keep in the fridge for up to 1 week or store slices in the freezer to have on hand.