Preheat oven to 375 degrees.
Place the almond milk and vinegar in a glass measuring cup and set the time for 5 minutes. We are creating a vegan version of buttermilk for this recipe. You will see foaming and curdling. This is what we are looking for.
In a small sauce pan, heat the margarine over medium heat until it becomes golden brown. Be careful not to scorch it.
In the bowl of an electric mixer, add the flour, oats, sugar, baking powder, baking soda, salt and pepper. Combine. Then add the melted browned butter and the buttermilk mixture. DO NOT OVER MIX. The bread will be more tender the less you handle it.
Turn the dough out onto a lightly floured surface and knead about 6 of 7 turns, just until it comes together and is smooth in appearance.
Place on silpat or parchment lined baking sheet and brush with a small amount of almond milk. Top with a sprinkle of black pepper. Now, using a very sharp knife, slice a deep "X" in the top of the loaf. Bake until golden brown and a toothpick comes out clean, about 45 minutes.