Note: No yeast is necessary in this dish… never has been in real Irish Soda Bread. Craig, my assistant, and I worked a long time on this recipe to get something that reminded me of the bread that I’d had while touring in Ireland as a student. I really believe that we are very close to the loaves offered the families in this country by our Irish immigrant grandmas. Also, baking powder and cornstarch are unusual in an "authentic" Irish Soda Bread be aware that in most recipes and sugar is considered optional.

Preheat oven to 375° F.
Add all of the dry ingredients in a large bowl and mix very well. Pour all of
the buttermilk into the bowl at once and stir, using a wooden spoon, just
until a soft dough is formed. Do not try to make it smooth at this point. Pour the contents of the bowl out onto a plastic counter and knead for a minute or so until everything comes together.
Divide the dough into two portions and shape each into a round loaf, pressing the top down a bit to just barely flatten it. Place the loaves on a large ungreased baking sheet. (I like to use the nonstick kind.) Sprinkle some additional flour on the top of each loaf and, using a sharp paring knife, make the sign of the Cross in slashes on the top of each.
Allow the loaves to rest for 10 minutes and then bake on the middle rack of the oven for 40 minutes, or until the loaves are golden brown and done to taste. Cool on racks.

Makes 2 loaves