| 1 | Mix the whole wheat flour throughly with the white flour. |
| 2 | Rub the butter into the flours. |
| 3 | Add the salt, and soda. |
| 4 | make a well in the center and gradually mix in the liquid. |
| 5 | Stir with a wooden spoon. |
| 6 | You may need less, or more liquid - it depends on the absorbent quality of the flour. |
| 7 | The dough should be soft but managable. |
| 8 | knead the dough into a ball in the mixing bowl with your floured hands. |
| 9 | put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 ?inches thick. |
| 10 | With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. |
| 11 | bake at 425 °F for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. |
| 12 | if the crust seems too hard, wrap the baked bread in a damp tea cloth. |
| 13 | Leave the loaf standing upright until it is cool. |
| 14 | the bread should not be cut until it has set - about 6 hours after it comes out of the oven. |
| 15 | from "the art of irish cooking" by monica sheridan |
