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RECIPE VIDEO ABOVE. The world's best bread made without yeast! Rustic, hearty bread made using baking soda for rise instead of yeast but still has an aerated, chewy crumb like normal bread. No rise time! Traditional Irish recipe - no egg or butter, it's better without (read in post). use a combination of white and whole wheat flour for best flavour.
View original recipe on recipetineats.comPreheat oven to 220°C/430°F (200°C fan).
Line tray with baking paper.
Whisk both flours (not Extra Flour), baking soda and salt in a bowl.
Add buttermilk, stir until it's too hard to stir anymore.
Sprinkle 2 tbsp Extra Flour onto work surface, scrape out dough, sprinkle with more flour.
Gently knead no more than 8 times, bring together into a ball. (Note 4)
Transfer to tray, pat into 2.5cm/1" thick disc.
Cut cross on surface 1cm / 0.3" deep using serrated knife.
Bake 20 minutes. Turn oven down to 200°C/390°F (180°C fan).
Bake further 20 minutes, or until the base sounds hollow when tapped in the middle.
Transfer to rack and cool for at least 30 minutes before slicing.
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