There is something so gratifying about pulling a loaf of freshly baked bread from your oven. A yeast raised loaf takes time and a moderate amount of skill. Not everyone has the patience or desire. That’s where soda bread comes in. No yeast required. The leavening comes from baking soda.  When baking soda comes into contact with an acidic liquid, such as buttermilk, yogurt, lemon juice, or even molasses and coffee, it produces carbon dioxide gas, and the bread rises.

The simplicity of soda bread is what makes it so appealing. You probably have all of the necessary ingredients in your house already. The only thing you’ll need to go out for is some buttermilk. Regular milk soured with some lemon juice or vinegar just won’t produce the same results. If you’re like me, you likely have some leftover buttermilk in the freezer, because most recipes never use up the whole container. The addition of dried fruit and nuts is considered heresy in Ireland, but I added some raisins and toasted walnuts and thought it was delicious. Your call.

This soda bread is the perfect vehicle for delivering butter and honey to your mouth.

This recipe was created by Chef Karen Barnaby I have a very soft spot in my heart for Chef Karen. I worked for her many years ago, at the David Wood Food Shop in Toronto. I was pregnant with my first child. During my first trimester I had very powerful carb cravings. Everyday for lunch, Karen would make me a huge bowl of mashed potatoes, whipped with butter and cream, and then she would melt in a big handful of aged cheddar cheese. It was heavenly.

This soda bread is made with whole wheat flour and oats, so it’s quite a dense loaf but that’s what I love about it. The crust is craggy and the inside has a coarse open grain. Karen’s recipe is unique, as the dough contains a small amount of butter. It really helps to add some tenderness to the crumb. Watch how quickly the dough comes together.

The key to great soda bread is minimal mixing. Basically, you’re just coaxing it into shape. No vigorous kneading required . After adding the buttermilk you will think you made a mistake, as the dough will be very wet. It’s supposed to be. The high hydration level is necessary for the whole wheat flour and oats.

Honey adds a touch of sweetness and buttermilk gives it a tangy note.

Because it is such a wet dough, it must be baked in a pot with a lid. An 8 or 9 inch Dutch oven is ideal for this. In a pinch, you could also use a deep cake pan and turn a stainless steel bowl upside down as a lid. Line your pot or pan with parchment paper and gently pat the dough into a round. Using a sharp knife, score the top with an X, to let the steam, or as some legends go, the fairies, escape.