Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside.

In a large mixing bowl, add the flour, salt, and baking soda. Whisk them together until well combined.

Using a wooden spoon, make a well in the center of the dry mixture. Pour the buttermilk into this well.

Gently stir the ingredients together with the wooden spoon, starting from the center and working your way out. The dough will be very shaggy, which is perfect!

Lightly flour your work surface and pour the dough onto it. Use your hands to knead the dough about four times until it comes together and the surface is slightly smoother.

Shape the dough into a round loaf using the palms of your hands.

Transfer the loaf to the prepared baking sheet. Lightly sprinkle the top with flour.

With a sharp chef’s knife, slash a large X on the top of the dough.

Immediately transfer the loaf to the oven and bake for 15 minutes at 450°F (232°C).

Lower the oven temperature to 400°F (204°C), rotate the pan 180°, and bake for another 25-30 minutes until the bread is deeply golden brown.

Allow the bread to cool for at least 20 minutes before serving warm with Kerrygold Salted Butter.