Preheat oven to 350 degrees.  Lightly oil a 9X5” loaf pan.

In a medium bowl, combine plant-based milk and cider vinegar.  This creates a mildly tangy, slightly curdled plant-based version of buttermilk.  Set aside.

In a large bowl, add whole wheat flour, wheat germ, baking powder and baking soda.  Whisk to combine and lighten.

Pour the plant-based milk mixture into the flour mixture, stirring gently to combine.  Add olive oil, agave or maple syrup and salt.  Fold in chopped herbs.  Pour batter into prepared pan.  Sprinkle on another pop of sea salt if desired. 

Bake for 45 minutes, or until bread puffs, smells fragrant and forms a golden crust.