Irish Soda Bread Caraway (Printer-friendly)
A rustic loaf with tender crumb and a hint of caraway, perfect for cozy morning or savory meal pairings.
# What You’ll Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 1 ½ teaspoons baking soda
03 - 1 teaspoon salt
04 - 2 tablespoons granulated sugar
05 - 2 teaspoons caraway seeds
06 - ½ cup raisins or currants (optional)
→ Wet Ingredients
07 - 1 ¾ cups buttermilk
08 - 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 with butter.
02 - In a large bowl, whisk together flour, baking soda, salt, sugar, and caraway seeds. Add raisins or currants if using.
03 - Create a well in the center of the dry mixture. Pour in buttermilk and melted butter. Gently stir with a wooden spoon until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface. Knead gently for approximately 1 minute until just combined—avoid overworking. Shape into a round loaf about 7 inches wide.
05 - Transfer loaf to prepared baking sheet. Using a sharp knife, cut a deep cross pattern across the top of the dough. Brush lightly with additional melted butter.
06 - Bake for 35–40 minutes until deeply golden brown. The loaf is done when it sounds hollow when tapped on the bottom.
07 - Transfer to a wire rack and cool for at least 30 minutes before slicing to ensure proper texture.
# Expert Tips:
01 -
- The buttermilk creates an incredibly tender crumb that stays moist for days
- Caraway seeds add this subtle warmth that makes every slice feel like a hug from an Irish grandmother
- You probably have everything in your kitchen right now
02 -
- Overworking the dough is the number one mistake, it should feel slightly sticky and rough
- The hollow sound test is real, give it a tap and if it sounds like it's full of air, it's done
03 -
- Cut the cross deeper than you think you need to, at least ½ inch into the dough
- If the crust is browning too fast, tent with foil after 25 minutes