Irish Soda Bread Caraway (Printer-friendly)

Rustic soda bread featuring tangy buttermilk and aromatic caraway seeds, perfect with soups or spreads.

# What You Need:

→ Dry Ingredients

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 1/2 teaspoons kosher salt
05 - 2 tablespoons caraway seeds

→ Wet Ingredients

06 - 1 3/4 cups buttermilk
07 - 1 large egg, lightly beaten
08 - 4 tablespoons unsalted butter, melted and cooled

→ Optional Add-ins

09 - 3/4 cup raisins or currants

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the flour, sugar, baking soda, salt, and caraway seeds until evenly distributed.
03 - If using raisins or currants, stir them into the dry mixture until thoroughly coated with flour.
04 - In a separate bowl, whisk together the buttermilk, beaten egg, and melted butter until fully incorporated.
05 - Create a well in the center of the dry ingredients. Pour the wet mixture into the well and mix gently with a wooden spoon or hands until a shaggy dough forms. Avoid overmixing.
06 - Turn the dough onto a lightly floured surface and knead briefly just until it comes together, approximately 10 to 12 turns.
07 - Form the dough into a round loaf measuring approximately 7 to 8 inches in diameter.
08 - Transfer the loaf to the prepared baking sheet. Using a sharp knife, cut a deep cross pattern across the top of the dough.
09 - Bake for 35 to 40 minutes until the bread develops a golden brown crust and produces a hollow sound when tapped on the bottom.
10 - Allow the bread to rest on a wire rack for at least 30 minutes before slicing to ensure proper texture.

# Expert Tips:

01 -
  • The buttermilk tang paired with sweet caraway seeds creates the most incredible aroma that will have everyone asking whats baking
  • This bread comes together in under 15 minutes with no yeast no proofing and almost zero cleanup
  • That crisp golden crust gives way to a tender interior that somehow tastes even better the next day
02 -
  • Soda bread starts losing its magical texture the moment it comes out of the oven so patience during cooling is absolutely essential
  • The X isnt just decorative it helps heat penetrate the center and allows the bread to expand properly as it bakes
  • Buttermilk substitutes like milk plus vinegar never give quite the same result so real buttermilk is worth seeking out
03 -
  • Room temperature ingredients combine more easily and prevent the butter from seizing when it hits cold buttermilk
  • Use a scale if possible because flour measurements vary dramatically between scooping and spooning methods

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