Irish Soda Bread Caraway (Printer-friendly)

Rustic Irish soda bread featuring a crisp crust and aromatic caraway seeds, ideal for hearty pairings.

# What You’ll Need:

→ Dry Ingredients

01 - 4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1 tsp salt
04 - 2 tbsp caraway seeds
05 - 2 tbsp granulated sugar

→ Wet Ingredients

06 - 1¾ cups buttermilk
07 - 2 tbsp unsalted butter, melted (plus extra for brushing)

# 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 mixing bowl, whisk together the flour, baking soda, salt, sugar, and caraway seeds until well blended.
03 - Create a well in the center of the dry ingredients. Pour in the buttermilk and melted butter. Stir with a wooden spoon until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface. Gently knead just until it comes together, about 1 minute. Avoid overworking the dough.
05 - Shape the dough into a round loaf approximately 7-8 inches across. Place on the prepared baking sheet.
06 - Using a sharp knife, cut a deep X across the top of the loaf to allow for even expansion during baking.
07 - Bake for 35-40 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
08 - Remove from oven and brush the top with extra melted butter if desired. Let cool on a wire rack for at least 30 minutes before slicing.

# Expert Tips:

01 -
  • No yeast means no waiting around for dough to rise, just mix and bake
  • That classic caraway flavor makes every slice feel like something special
  • The crust gets incredibly crisp while the inside stays tender and light
02 -
  • Overworking the dough makes bread tough, so handle it as little as possible
  • The X cut isnt just traditional, it helps the heat penetrate to the center
  • Wait until the bread is fully cool before slicing or the steam will escape and dry it out
03 -
  • Cold buttermilk can slow down the leavening reaction, so let it come to room temperature first
  • If your dough feels too sticky, add just a tablespoon of flour at a time

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