This is Irish Soda (white) Bread.
It is not the dark and raisin filled bread I recall from childhood. It is a basic white bread with baking soda as leavening rather than yeast. It calls for butter milk instead of white milk as the magic with the leavening is enhanced. I used a butter milk alternative this time for the first time in this recipe with good results.
This loaf can be made on a lightly greased baking sheet as a round “artisan” type loaf and cuts can be made (cross) if desired. The ingredients are few and likely things you have:
2 cups of flour
1 tsp baking soda
1/2 tsp salt
1 cup milk with 1 tbsp lemon juice added in lieu of buttermilk
sift tog first 3 ingredients, add milk and mix to form a soft dough. Pour into lightly greased loaf pan or form shape desired on baking sheet.
Bake at 375 for approx 35 minutes or until nicely browned on top.
I have read differing opinions on switching whole wheat flour for all-purpose flour. I have not tried it but would recommend using a bit less flour and depending on how the dough feels (whole wheat will be more dense as a rule) add a bit more if needed. I have seen comments on bread making which suggest splitting the flour to half all-purpose and half whole wheat, while others go with entirely whole wheat. When I have some whole wheat on hand, I’ll try it.