No Yeast Bread (Soda Bread) Recipe

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10 to 12-inch cast-iron skillet, or grease a 9 to 10-inch cake pan or pie dish. Set aside.

Whisk the flour, salt, and baking soda together in a large bowl. Set aside.

Whisk the melted butter and honey together. Pour into the flour mixture and toss to combine.

In 2 to 3 additions, pour in the buttermilk mixing for 15 to 20 seconds after each addition. After all of the buttermilk has been added, mix gently to form a shaggy, stiff, and slightly moist dough.

Pour the shaggy dough and any flour crumbles that haven’t been incorporated onto a lightly floured work surface.

With floured hands, work the dough into a ball and flatten into approximately a 7 to 8-inch disc and make it about 2-inches tall. If the dough is too sticky, add a little more flour.

Transfer the disc to the prepared skillet or pan. Brush the whole loaf with buttermilk. Using a very sharp knife, score a ¾-inch deep X into the top. Sprinkle optional oats and/or coarse salt on top of the loaf.

Bake for about 45 minutes until the bread is golden brown and the center appears cooked through. Loosely cover the bread with aluminum foil halfway through bake time to protect the crust from over-browning before the center has a chance to cook.

Remove from the oven and allow bread to cool for 5 minutes before slicing. Let the bread cool for at least 30 minutes before slicing.

Serve and enjoy.