@Reynard - Do you have a recipe in your repertoire for soda bread made using yoghurt instead of lemons? I think I have used the lemon juice to sour the milk, so as to not to need yeast. Do you know what I mean?
Hmm, the recipe I use has buttermilk (can also use ordinary milk), bicarb and cream of tartar. Not a lemon in sight.
You still have to use a raising agent regardless (see above) or else you'll end up with a house brick. It's just like making scones really, mix dry ingredients first, then add the liquid, work quickly and only knead lightly.
My recipe is this one:
350g wholemeal or brown flour
250g plain flour
2 teaspoons salt
1 teaspoon bicarb
2 teaspoons cream of tartar
300 ml milk
Four tablespoons water (may need more depending on flour)
Sift plain flour, salt and raising agents into a bowl. Stir in the wholemeal flour. Add the milk and water and mix to a soft dough. Knead lightly on a floured surface, then shape into a large round about 2 inches thick. Place on a floured baking sheet, cut a deep cross on the loaf, sprinkle top with flour. Bake for 25 to 30 mins in preheated oven 220c / gas 7. Cool on wire rack.