Rye Free Classic Irish Soda Bread

There is something deeply satisfying about a loaf of soda bread fresh from the oven — that crackly golden crust, the soft crumb inside, and the faint tang from cold buttermilk running through every slice. This recipe keeps things beautifully simple: just all-purpose flour, baking soda, salt, and buttermilk, which means no rye flour anywhere near the mixing bowl. For anyone navigating a sensitivity to rye, store-bought rustic breads can be a minefield, since rye is a common addition to "artisan" or "hearty" loaves that don't always make it obvious on the label. Making it yourself removes all of that guesswork. The technique here is refreshingly low-effort — no yeast, no proofing, no kneading — just a shaggy dough shaped by hand and scored with a deep cross before it hits the oven. That signature cross isn't just tradition; it helps the center bake through evenly so you get a consistent, fully cooked loaf every time. Serve it warm with butter, alongside a bowl of soup, or toasted the next morning — it's the kind of bread that earns a permanent spot in your rotation.

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