In large bowl, combine flours, baking soda and salt until thoroughly mixed. Cut in butter until mixture resembles small peas. Mix in raisins and caraway seeds. In separate bowl, whisk together yogurt and agave; blend into dry mixture. Turn dough onto lightly floured work surface; knead until smooth, about 1 minute. Shape dough into a ball. Place on lightly greased baking sheet. With a sharp knife, cut a shallow "X" on top of round. Brush top with milk. Bake at 325°F for 45 to 50 minutes or until golden brown and crust is firm. Cool before slicing.