Irish soda bread caraway

The first time I made soda bread, I was shocked that something so satisfying could come together in minutes. No yeast, no rising, no waiting—just mixing and baking. That afternoon my kitchen filled with this incredible caraway scent that made the whole house feel cozy and welcoming.

My grandmother never measured anything when she made soda bread—she just knew by feel how the dough should look. When I finally learned to trust my hands instead of obsessing over exact measurements, my bread transformed. Now I make this whenever I need comfort food that doesnt ask for much in return.

Ingredients

• All-purpose flour: The structure here—bread flour makes it too tough
• Granulated sugar: Just enough to balance the tangy buttermilk
• Baking soda: Your leavening agent—make sure its fresh
• Kosher salt: Enhances all the flavors without making it salty
• Caraway seeds: That distinctive slightly anise flavor that makes it irish
• Buttermilk: Essential for both tenderness and that classic tang
• Egg: Adds richness and helps the crumb stay tender
• Unsalted butter melted: Contributes to a golden crust and moist interior
• Raisins or currants optional: Traditional additions that add little bursts of sweetness

Instructions

Heat things up:

Preheat your oven to 425°F and line a baking sheet with parchment paper—the cleanup is worth it.

Whisk the dry team:

In a large bowl combine the flour sugar baking soda salt and caraway seeds until everything is evenly distributed.

Add the fruit if using:

Toss in raisins or currants now so they get coated in flour which prevents them from sinking.

Combine the wet ingredients:

Whisk together the buttermilk beaten egg and melted butter until well blended.

Bring them together:

Create a well in the center of your dry ingredients and pour in the wet mixture.

Mix gently:

Use a wooden spoon or your hands to mix just until a shaggy dough forms—overmixing makes tough bread.

Knead lightly:

Turn the dough onto a floured surface and knead about 10 to 12 turns just until it holds together.

Shape your loaf:

Form the dough into a round about 7 to 8 inches across and place it on your prepared baking sheet.

Make your mark:

Use a sharp knife to cut a deep X across the top—this helps the bread bake evenly and expands properly.

Bake to golden:

Bake for 35 to 40 minutes until the crust is deep golden brown and the bottom sounds hollow when tapped.

Patience pays off:

Let it cool on a wire rack for at least 30 minutes before slicing—cutting too early makes the interior gummy.

Save

This bread has become my go-to when friends drop by unexpectedly. I once made three loaves in one weekend because everyone kept asking for the recipe. Something about slicing into that rustic crust makes people feel at home.

Making It Your Own

Ive learned that soda bread is incredibly forgiving. You can swap in whole wheat flour for half the all-purpose flour to add nuttiness and fiber. The texture becomes slightly denser but the flavor deepens beautifully.

The Caraway Question

Some people love caraway others not so much. If you are in the not so much camp try swapping in fennel seeds for a milder anise flavor or go completely savory with rosemary and cracked black pepper. The baking process remains exactly the same.

Leftover Magic

Fresh is ideal but day old soda bread makes exceptional toast. The caraway really shines when the bread gets that crispy golden edge in the toaster.

• Slice and freeze extra loaves—they thaw beautifully
• Try it toasted with salted butter and honey
• Stale bread makes perfect breadcrumbs for later

Save

Theres something profoundly satisfying about bread that requires so little yet gives so much. I hope this recipe finds its way into your regular rotation.

Recipe FAQs

→ What gives the bread its distinctive tangy flavor?

Buttermilk provides the classic tang and reacts with baking soda to help the bread rise naturally.

→ Can caraway seeds be substituted?

Yes, fennel or cumin seeds can be used, but caraway seeds add a unique aromatic warmth characteristic of this loaf.

→ How should the dough be mixed to avoid toughness?

Mix gently until a shaggy dough forms and knead just until combined to maintain a tender texture.

→ Is it necessary to add raisins or currants?

They are optional; adding them provides subtle sweetness but the bread is flavorful without them.

→ What is the ideal baking temperature and time?

Bake at 425°F (220°C) for 35–40 minutes until the crust is golden and sounds hollow when tapped.

→ How can I store leftover bread?

Store wrapped at room temperature and toast slices before serving to refresh the texture.