Irish Soda Bread Caraway (Printer-friendly)
Rustic Irish bread with tangy buttermilk and caraway seeds, ideal for breakfasts or savory sides.
# What You’ll Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon salt
04 - 2 tablespoons granulated sugar
05 - 1 tablespoon caraway seeds
→ Wet Ingredients
06 - 1¾ cups buttermilk
07 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together the flour, baking soda, salt, sugar, and caraway seeds until evenly distributed.
03 - Create a well in the center of the dry ingredients. Pour in the buttermilk and melted butter. Stir with a wooden spoon until the dough just comes together.
04 - Turn the dough onto a lightly floured surface. Knead gently for about 1 minute until smooth, being careful not to overwork.
05 - Shape the dough into a round loaf, approximately 7 inches in diameter. Place on the prepared baking sheet.
06 - Using a sharp knife, cut a deep X across the top of the loaf, about ½ inch deep.
07 - Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
08 - Brush the warm loaf with additional melted butter for a softer crust, if desired.
09 - Transfer to a wire rack and cool for at least 30 minutes before slicing to allow the crumb to set.
# Expert Tips:
01 -
- No yeast means no waiting around for dough to rise
- The buttermilk creates the most tender crumb imaginable
- Caraway seeds make every slice feel like a special occasion
02 -
- Overkneading makes this bread tough, so stop as soon as the dough feels smooth
- The X on top is not just pretty, it helps the bread cook evenly through the center
- Soda bread really is best fresh, though day old slices toast up beautifully
03 -
- Room temperature ingredients blend more easily than cold ones
- The hollow tap test is the most reliable way to check doneness