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A dense rustic loaf leavened with nothing but baking soda and buttermilk, mixed and in the oven inside ten minutes. No kneading, no rising, no yeast.
Heat the oven to 200°C. Whisk the 4 cups flour, the baking soda and the salt together in a large bowl.
Rub in the 2 tablespoons cold butter with your fingertips, then pour in the 400 ml buttermilk and stir with a wooden spoon just until a soft, shaggy dough forms. Stop as soon as there is no dry flour left, since overworking it makes the loaf tough.
Turn the dough onto a floured surface and pat it gently into a round about 18 cm across and 5 cm tall, without kneading it.
Lift it onto a lined tray and cut a deep cross into the top with a sharp knife, going almost to the base, which lets the loaf expand evenly as it bakes.
Bake for 40 to 45 minutes until deep golden and the base sounds hollow when tapped.
Cool on a rack for at least 20 minutes before slicing, so the crumb sets properly.
