Irish Brown Bread (Whole Wheat Soda Bread)

Directions

1. Preheat oven to 425° F.
2. In a large bowl (or your mixer bowl), combine the flours, salt, and baking soda. Mix well. Add the sweetener (if using), and add the milk, a little at a time, mixing well. The dough should be firm and still just a bit sticky.
3. Divide the dough into two pieces, form into firm balls, and place on a baking sheet lined with parchment paper or pan liner. Flatten each ball slightly with your hand, to about 2-3 inches thick. Slash an X across the top of each loaf (to let the fairies out, of course!).
4. Bake for 30-35 minutes, or until the loaves sound hollow when the bottoms are rapped with your knuckle, or an instant-read thermometer inserted through the side indicates at least 192° F.
5. * Yes, I actually let milk go naturally sour for this. Don’t go freaking out. No, it’s not going to hurt you. After all, that’s how basic farmers cheeses historically got their starts, and the natural acids work with the baking soda to get the dough rising. And it’s a great way to use up milk that’s “gone off” on you. If you don’t have any soured milk on hand, just measure out your milk and add either a teaspoon of lemon juice or a teaspoon of white vinegar, mix it well and let it sit till it reaches room temperature.