This is the about the quickest bread you can make as it is not leavened. It is traditionally made with buttermilk, however it works just as well with kefir.

Ingredients
2 ½ cups whole grain flour
1 cup unbleached, all purpose flour
½ cup rolled oats
½ stick butter or virgin coconut oil
1 teaspoon baking soda
1/2 teaspoon of salt
13 fluid ounces of kefir, buttermilk or yoghurt

Oven at 220ºC or 425º F

Mix all dry ingredients in a large bowl. Rub or pinch in the fat with your finger tips until it is broken into small bits and coated with flour. Slowly add the kefir or whatever you are using until a nice kneading
consistency is achieved, without actually kneading it. (Just squish it with your clean hand) If you over do it, then add more oats or flour. You must not knead this dough. (Think biscuit dough)

Quickly make two round loaves. Put them on an oiled oven tray and with the back of a long knife mark lines across. Traditionally Irish soda bread has four sections. You may wish to sub divide each section again, for easier pull apart portions. This way you can just break away the small portions thus avoiding the use of a knife. Bake in a very hot oven for 20 to 30 min until ready.

Tips: Add fresh herbs such as thyme or sage, grated cheese, onions, etc. And of course the flours can be changed around too; try a bit of barley flour for a nice flavor change.

For a sweet version add dried fruits or nuts, chocolate bits, etc

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