No-Fuss Rosemary Clodagh Bread 
(Makes 1 loaf)
Ingredients:
1 1/2 cups bread flour, plus extra for dusting
2 teaspoons baking soda
3 cups whole wheat flour
2 tablespoons finely chopped rosemary
1 teaspoon sea salt
1 1/2 cups milk
1 cup plain yogurt
Milk and yogurt mix for brushing
Directions:
Preheat your oven to 425 degrees.
Sift the white flour and baking soda into a large mixing bowl and stir in the whole wheat flour, 1 tablespoon of finely chopped fresh rosemary, and the sea salt. Using clean hands, mix the dry ingredients together and make a well in the center of the bowl.
Whisk together the yogurt and milk and slowly pour into the well of the dry ingredients. Use your free hand to mix the dough lightly, spreading your fingers far apart. Make sure there are no dry patches and that the dough is completely wet.
Pat your hands with flour and shape the dough into one round. Place on a floured baking sheet. Flour a large knife and cut the shape of a cross into the top of the dough about two thirds of the way through.
Brush the round of bread with the milk and yogurt mixture using a pastry brush — this will give a lovely golden color to the bread once baked — and sprinkle the remaining chopped rosemary on top.
Bake for 25 minutes, then reduce the heat to 350 degrees for another 25 minutes. To test whether the loaf is cooked, tap the bottom with your knuckles; it should sound hollow. Let cool on a cooling rack.
Recipe courtesy of Food Gal.com