Ingredients

• 3 1/2 cups of flour, plus extra for dusting
• 1 teaspoon of sodium bicarbonate (baking soda)
• 1 teaspoon of salt, sea salt or kosher is best
• 1 1/2 cups of buttermilk

Instructions

1. Preheat oven Preheat your oven to 425°F (220°C). Dust a baking sheet with a bit of flour.

2. Combine dry ingredients In a large mixing bowl, whisk together 3 cups of all-purpose flour, salt, and baking soda. Mix well to distribute the salt and baking soda evenly.

3. Add buttermilk Create a well in the center of the dry ingredients. Pour the buttermilk into the well.

4. Mix Using a wooden spoon or your hands, gently stir the flour into the buttermilk until you have a soft, sticky dough. If the dough is too dry, add more buttermilk one teaspoon at a time. If too wet, sprinkle in a pinch of flour. Do not mix for more than 30 seconds.

5. Knead lightly Turn the dough onto a floured surface and knead it lightly for just a few seconds until it comes together. Avoid over-kneading; the dough should be soft.

6. Shape into a round Working quickly, pat and shape together into a round.

7. Score the dough Use a sharp knife to score a deep cross into the top of the dough. This helps the bread to expand and cook evenly.

8. Bake Place the shaped dough on the prepared baking sheet. Bake in the preheated oven for 15 minutes.

9. Reduce oven temperature After 15 minutes, reduce the oven temperature to 400°F (200°C) and continue baking for an additional 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

10. Cool Allow the Irish Soda Bread to cool on a wire rack for 20 minutes before slicing. For a softer crust, wrap in a tea towel during cooling.

11. Serve Serve slices of the Irish Soda Bread with Kerrygold butter or your favorite spread.