Brown Soda Bread

I think it may be a general agreement that almost absolutely everyone loves freshly baked bread. Most of us don't have hours to wait while it rises twice and then bake it. The solution of course... is soda bread. Totally delish and super quick. And if someone has a yeast allergy...all the bread you can eat...

I found this recipe on the 'net and switched it around a bit. Oh, and if you want a vegan loaf; I tried this with almond milk instead, and it is just as good.

Brown Soda Bread
2 cups whole wheat flour
2 cups all-purpose flour
1 teas. baking soda
3/4 t salt
2 1/4 cup milk ( you may need less depending on humidity, etc)

Preheat your oven to 350 degrees F.Sift together everything except for your milk into a large bowl. Make a well in the center of your dry ingredients and slowly stir in the milk, 1/4 cup at a time until it forms a ball. Knead for a few minutes to make sure all your flour is incorporated and to get the gluten going. You want bigger air pockets a la french bread? knead some more. Divide the bread in half and form into loaves. Put into two separate greased loaf pans. Pop 'em into the oven for 45 minutes to an hour. When it's brown and crusty and makes a hallow sound when you thump the bottom, you are in business. Let cool for 10 minutes or so before discharging them from their pan.

Smother with butter or your substitute of choice. Yum.