Irish Soda Bread Caraway (Printable)

Rustic bread flavored with buttermilk and warm caraway seeds, perfect alongside soups or spreads.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

06 - 1 3/4 cups buttermilk
07 - 1 large egg, lightly beaten
08 - 4 tbsp unsalted butter, melted and cooled

→ Optional Add-ins

09 - 3/4 cup raisins or currants

# Directions:

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.
03 - If using, stir in the raisins or currants until coated with flour.
04 - In a separate bowl, whisk together the buttermilk, egg, and melted butter.
05 - Make a well in the center of the dry ingredients and pour in the wet mixture.
06 - Mix gently with a wooden spoon or your hands until a shaggy dough forms; do not overmix.
07 - Turn the dough onto a lightly floured surface and knead just until it comes together (about 10–12 turns).
08 - Shape the dough into a round loaf about 7–8 inches in diameter.
09 - Transfer the loaf to the prepared baking sheet. Using a sharp knife, cut a deep X across the top.
10 - Bake for 35–40 minutes, or until the bread is golden brown and sounds hollow when tapped underneath.
11 - Cool on a wire rack for at least 30 minutes before slicing.

# Expert Tips:

01 -
  • The buttermilk creates an incredibly tender crumb while the caraway adds this sophisticated, aromatic warmth that surprises people who expect plain soda bread
  • It comes together in minutes and requires no kneading patience—just enough handling to bring everything together, which means fresh bread is always within reach even on busy weeknights
02 -
  • Do not overwork the dough once the liquid hits the flour, or your bread will become tough and dense
  • The hollow sound when you tap the bottom is the most reliable test for doneness
  • Letting the bread cool completely before slicing prevents the inside from becoming gummy
03 -
  • Your buttermilk must be truly cold when it hits the flour—the temperature difference helps create a lighter texture
  • Measure your flour by weight if possible, or fluff it gently before spooning it into your measuring cup and leveling off
  • If the dough feels impossibly sticky, work in just enough flour to make it manageable, but err on the side of stickiness

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