A quick, dense loaf leavened with baking soda and buttermilk instead of yeast, baked with a deep cross cut into the top — a staple of Irish home baking that needs no proving time.
Mix the dry ingredients
Whisk the flour, baking soda and salt together in a large bowl.
Add the buttermilk
Pour in the buttermilk and mix quickly with your hands into a soft, slightly sticky dough — do not knead it.
Shape the loaf
Turn the dough onto a floured surface, shape it into a round, and cut a deep cross into the top with a knife.
Bake until hollow-sounding
Bake at 200 degrees Celsius until the crust is deep golden brown and the loaf sounds hollow when tapped underneath, about 35 minutes.
35 minCool before slicing
Cool the loaf on a wire rack for at least 10 minutes before slicing so the crumb sets.
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