Even though this bread is dense, hearty and complex-tasting, it requires no yeast and therefore no rising time. Tastes best fresh from the oven and with lots of Kerrygold butter and Irish cheese.
Pre-heat the oven to 200ºC.
Mix all the dry ingredients together.
Add the buttermilk until it reaches a stiff porridge consistency. Place the dough on a floured tray and shape into flat loaf around
3 inches thick, make a cross on the dough.
Bake it for about 30 minutes. Check the bread by putting a skewer into the centre and it if it comes out dry the bread is done.
If it still is wet put it back in the oven for a further few minutes
Irish farmhouse cheeses and butter.