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Preheat the oven to 200°C (fan)/400°F/Gas Mark 6.
In a large bowl, mix together the two types of flour, bicarbonate of soda and salt.
Add the milk and lime juice and mix until a sticky dough forms.
Lightly flour a work surface and tip the dough onto it.
Gently roll and fold the dough a couple of times to bring the mixture together. Do not knead. Sprinkle with a little more flour if necessary to make a smooth dough.
Shape the dough into a ball. Flatten the ball a little bit, gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.
Place onto a baking tray lined with baking parchment and bake for 30 minutes. The loaf should be golden-brown.
Leave to cool on a wire rack. Best eaten fresh but the loaf will last for a few days in a sealed container.