1 ½cups(350ml) buttermilk(or milk with 2 teaspoons white vinegar or lemon juice stirred in and left for a few minutes to thicken slightly)
Preheat the oven to 375°F / 180°C.
Whisk the flour, soda and salt together in a mixing bowl.
Add the buttermilk and stir to combine. Use your hands to bring it together into a workable ball. If necessary add a little more flour or buttermilk/milk.
Add the dough to a baking sheet lined with baking paper and pat it into a round.
Slash a deep cross through the round of dough (this will help it to cook properly).
Bake for 30 minutes or until risen, golden and cooked through.
Cool on a wire rack, then slice and enjoy.
Tip: Soda bread is best eaten within 2 days. After the first day, it is best toasted as it can dry out.
Don't have buttermilk on hand? Mix whole milk with 2 teaspoons white vinegar or lemon juice stirred in and leave it for a few minutes to thicken slightly. Use as a 1:1 substitute for buttermilk.If needed use a bit more buttermilk when forming the dough to create a ball of dough that is easy to work with but not sticky.Adding a cross to the dough before baking is important because it allows the heat to evenly penetrate the loaf while baking.Soda bread is best eaten within 2 days. After the first day or two, it is best toasted as it can dry out.