Soda Bread with a twist

I made this lovely soda bread this bank holiday Monday after watching the food network channel and seeing someone ad orange zest to their soda bread, and though I would try making my normal recipe with a twist.
If you are not a fan of the orange, you can leave the zest out and change the juice to 4 tablespoons of lemon juice or apple vinegar instead, and you will still get a wonderful soda bread.

300ml Lactofree milk (you can use soy or almond milk for a dairy free version)
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon finely grated orange zest
350g plain white flour
150g wholemeal flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar or agave
125g raisins
50g dairy free margarine

Preheat oven to 175° degrees.
Line a baking sheet with baking paper.
Mix milk with lemon juice, orange juice and orange zest, and let it stand for a few minutes till it goes thick and starts to curdle (you just need to mix together if using soy or almond milk).
Whisk together the flours, salt baking powder and bicarbonate of soda in a large bowl.
crumble in the margarine with hands or spoon till it resembles coarse meal.
Ad raisins (and sugar if using), and stir to distribute.
(Stir in Agave in the milk mixture, if using), and pour into the flour mixture. Stir until dough just holds together but still a bit sticky.
turn dough onto a lightly floured surface. pat and press the dough gently into a round shaped loaf, and transfer to baking sheet.
With a sharp knife, cut an X into the top of the loaf.
Bake for 30-40 minutes and the loaf is medium brown.
Let it cool on a wire rack before cutting.

Serve with some homemade butter, lactofree cheese or/and marmalade, enjoy.

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