Put the flour, baking soda and salt in a bowl and mix well with a whisk.
Make a "well" in the middle of the flour.
Pour your buttermilk into the well.
Combine slightly with a wooden spoon until it get's too thick to continue mixing with the spoon.
Then you've got to get in there with your hands. Go ahead... kneading dough is the fun part of making bread!
Knead until you have a nice firm dough. If your dough is very dry and doesn't form a nice ball, add a little extra buttermilk, 1 tablespoon at a time. Knead well before adding your next tbsp. to be sure you don't overdo it.
Form your dough into a round disk that is approximately 1 ½ inches in thickness. Place on an ungreased cookie sheet or pizza pan.
Score your bread with a sharp knife. I cut mine a little deep which is why the bread separated as much as it did in the top photo. But no matter how deep you do or don't cut it, it will bake well. The idea is to cut it so that you can easily break it into quarters when it's done.
Bake it in the oven at 450 F. for 15 minute, then reduce the heat to 400 degrees F. and continue baking for 25-30 minutes. If your bread starts to look to brown, loosely place a piece of aluminum foil over the top of it.
Once it's cooled, store it in a plastic bag. But ya... um... it just didn't last long enough around here for me to store it.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. This data is for the entire loaf. Simply divide the data by the number of slices you get from your loaf for a per-slice count.