Preheat the Oven

• Preheat your oven to 390°F (200°C).

Mix the Dry Ingredients

• Take a large mixing bowl and sift together: Flour,Salt,Baking soda.

  Sifting helps remove lumps and aerate the flour.

  Using a whisk, mix it to make sure all ingredients are evenly distributed.

Add the Liquid Ingredients

• Add the liquid ingredients into the bowl: Buttermilk and Honey.

  Using the rear end of a wooden spoon, gently stir the mixture.

Bring the Dough Together

• Transfer the dough onto a clean work surface.

  Instead of kneading like traditional bread, gently squish and press the dough together until it forms a single mass.

  The goal is simply to bring the dough together, not to develop gluten like in yeast breads.

  Overworking the dough can make the bread tough, so handle it gently.

Shape the Dough

• Place the shaped dough onto a baking tray. Dust the surface of dough with some more flour.

  Pat the dough gently to form a round loaf.

  Flatten the dough more than you normally would for yeast breads, since soda bread does not rise the same way.

  The height of the dough should be about 1½ inches thick.

Score the Dough

• Using a sharp knife, make a cross (1/4 inch deep) over the top of the dough.

  This step is very important.

  The cross allows air and heat to circulate through the bread while baking, helping it cook evenly and develop its classic look.

  Next, using knife , make deep pricks on each four quarters of the dough.

  These small holes help release steam and improve the texture of the bread.

Bake the Bread

• Take the baking tray with shaped bread dough, to the preheated oven.

  Bake at 390°F (200°C) for about  50 minutes.

  During baking, the loaf will develop a deep golden crust while the inside becomes airy and soft.
• After baking, remove the bread from the oven.

  The loaf will feel hard and dense on the outside, which is completely normal.

  Turn the bread over and tap the bottom.

  If you hear a hollow sound, the bread is fully baked and ready.
• Once the bread comes out of the oven:

  The trapped steam inside the towel gently softens the crust and interior of the bread.

  After resting, the bread will be noticeably softer and easier to slice.

  Wrap it in a thick kitchen towel.Let it sit covered for 2 to 3 hours.
• After resting for a few hours, slice the bread into wedges or thick slices.

  The inside will be soft with a tender crumb and a rustic texture.

  The smell is warm, comforting, and slightly tangy.

  This bread pairs beautifully with many toppings and meals.

  Spread a warm slice with butter and your favorite jam for a simple breakfast and enjoy!