Whole-Wheat Irish Soda Bread

The original recipe called for buttermilk, not soy milk,
but I had no problems with the substitution. I did add
about a tablespoon of lemon juice to the soy milk
(I have heard you can use vinegar too) in order to
mimic the acidity of buttermilk.

2 C whole wheat flour
2 C all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 1/4 C ff soymilk/ricemilk

1)Preheat oven to 450. Coat a baking sheet with
cooking spray and sprinkle with a little flour.

2)Whisk whole wheat and white flour with baking
soda and salt in large bowl. Make a well in the
center and soy/rice milk. Using one hand, stir
in full circles until all the flour is incorporated.
The dough should be soft, but not too wet and sticky.
When it all comes together, in a matter of seconds,
turn it out onto a well floured surface. Clean dough
off hands.

3)Pat and roll the dough gently with floury hands,
just enough to tidy it up and give it a round shape.
Flip over and flatten slightly to about 2 inches.
Transfer the loaf to the prepared baking sheet.
Mark with a deep cross using a serrated knife and
prick each of the 4 quadrants.

4)Bake the bread for 20 min. Reduce oven temp to 400
and continue baking until loaf is brown on top and
sounds hollow when tapped, 30 to 35 min.
Transfer loaf to a wire rack and let cool for about 30 min.