This recipe is a composite of several different recipes, but takes most of its cues from this Nigel Slater BBC recipe. It makes a medium sized loaf that could feed four at lunch time. The ratios of each flour it alterable, but it helps the flavour to have a bit of both in there.
Take a large casserole dish/pan and put it in the oven, preheating it to 180ºC. Pour the milk into a jug and add in the lemon juice; stir and leave for five minutes.
Into a large bowl pour both your flours, the slat, sugar and bicarbonate of soda, then using your hands mix this all together so that it is thoroughly combined. Make a well in the middle and pour in a third of the milk. Mix this into the flour mix (either your hands or a mixer) and then slowly add the rest of the milk whilst continually mixing. It should come together as a soft-ish dough pretty quickly.
Take the dish from the oven and flour it, so that the dough won’t totally stick. Then add in the ball of dough, replace the lid and put back into the oven. It will take about 25 minutes to bake, then remove the lid from your dish and bake for five minutes more. Once baked remove from the oven and leave in the dish for five minutes before turning out on to a cooling rack.
The soda bread is best served whilst still warm.