Irish Soda Bread Caraway (Printable Version)
Lightly sweetened bread with tangy buttermilk and aromatic caraway seeds, ideal alongside soups or butter.
# 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.
03 - If using raisins or currants, stir them into the dry mixture until evenly coated with flour.
04 - In a separate bowl, whisk together the buttermilk, beaten egg, and melted butter until combined.
05 - Create a well in the center of the dry ingredients. Pour in the wet mixture 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 10-12 turns.
07 - Shape the dough into a round loaf measuring 7-8 inches in diameter.
08 - Transfer the loaf to the prepared baking sheet. Using a sharp knife, cut a deep X pattern across the top of the dough.
09 - Bake for 35-40 minutes until the bread is golden brown and produces a hollow sound when tapped on the bottom.
10 - Allow the bread to cool on a wire rack for at least 30 minutes before slicing.
# Expert Suggestions:
01 -
- The magic happens in under an hour from start to finish, no yeast proofing or waiting game required
- That combination of caraway's gentle warmth and buttermilk tang creates something utterly comforting
02 -
- Overworking the dough makes it tough, so stop mixing as soon as everything comes together
- The X cut isn't decorative, it's essential for heat penetration and proper baking
03 -
- Room temperature ingredients prevent the butter from seizing when mixed with cold buttermilk
- The hollow sound when tapping the bottom is more reliable than color for doneness