Irish soda bread caraway (Printable)
Rustic Irish soda bread with buttermilk and caraway seeds, ideal for serving with butter or soups.
# 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 Steps:
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 until well blended.
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. Knead gently just until it comes together, about 10-12 turns. Shape into a round loaf approximately 7-8 inches in diameter.
07 - Transfer the loaf to the prepared baking sheet. Use a sharp knife to cut a deep X across the top of the bread. Bake for 35-40 minutes until golden brown and hollow sounding when tapped on the bottom.
08 - Allow the bread to cool on a wire rack for at least 30 minutes before slicing to ensure proper texture.
# Helpful Tips:
01 -
- You probably have everything in your pantry right now
- The caraway adds this subtle warmth that makes every slice feel special
- Ready in under an hour from start to finish
02 -
- The X on top serves a real purpose—it lets the heat reach the center and helps the bread expand properly
- Underbaked soda bread is dense and doughy so wait for that hollow sound
03 -
- Cold buttermilk can cause melted butter to solidify so let everything come to room temperature first
- The dough should feel sticky and slightly shaggy not smooth like yeast dough