Irish soda bread currants caraway (Printable)
Rustic quick bread with currants and caraway seeds offering a tender crumb and gentle sweetness.
# What You'll Need:
→ Dry Ingredients
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon fine sea salt
05 - 2 teaspoons caraway seeds
→ Add-ins
06 - 1 cup dried currants
→ Wet Ingredients
07 - 1 3/4 cups buttermilk, well-shaken
08 - 1 large egg
09 - 4 tablespoons unsalted butter, melted and cooled
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease surface.
02 - In a large bowl, whisk together flour, sugar, baking soda, salt, and caraway seeds until evenly blended.
03 - Stir in currants, ensuring they are evenly distributed and coated with flour mixture.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter until combined.
05 - Create a well in center of dry ingredients. Pour in wet mixture and stir with wooden spoon until shaggy dough forms. Avoid overmixing.
06 - Turn dough onto lightly floured surface. Gently knead just until dough comes together, about 8–10 turns. Shape into round loaf approximately 2 inches high.
07 - Transfer loaf to prepared baking sheet. Using sharp knife, cut deep cross across top of loaf.
08 - Bake for 38–42 minutes until golden brown and hollow when tapped on bottom. Skewer inserted into center should come out clean.
09 - Transfer to wire rack and cool for at least 30 minutes before slicing.
# Expert Tips:
01 -
- The caraway seeds create this subtle aromatic warmth that makes the whole house feel cozy
- Currants scattered throughout offer little bursts of sweetness in every bite
02 -
- Overkneading makes the bread tough, work it just enough to combine
- The X cut is not just decorative, it helps the bread bake evenly in the center
03 -
- Room temperature ingredients create the most consistent texture
- The hollow sound when tapped is your real doneness indicator, trust it over the timer