Irish Soda Bread Caraway

The kitchen was quiet except for rain against the windowpane when I first attempted soda bread. Something about the chemistry of buttermilk and baking soda felt like kitchen alchemy, no yeast required. Now this caraway-studded loaf appears on my table whenever comfort is needed.

My grandmother never measured anything, but she taught me to listen for the hiss when buttermilk hits baking soda. I brought a loaf to a friends house last winter, and we stood around the kitchen counter tearing off warm pieces while the rain kept falling outside.

Ingredients

• All-purpose flour: The foundation that gives structure without being too dense
• Granulated sugar: Just enough sweetness to balance the tangy buttermilk
• Baking soda: Reacts with buttermilk to create that signature rise
• Kosher salt: Enhances all the flavors and balances sweetness
• Caraway seeds: Earthy, slightly anise-like notes that make this bread sing
• Buttermilk: Provides acidity for the leavening and incredible tenderness
• Egg: Adds richness and helps create a golden crust
• Unsalted butter: Melted into the dough for flavor and moisture
• Raisins or currants: Optional bursts of sweetness throughout each slice

Instructions

Prepare your oven and baking surface:

Preheat to 425°F and line a baking sheet with parchment paper.

Whisk the dry ingredients:

Combine flour, sugar, baking soda, salt, and caraway seeds in a large bowl.

Add the fruit if using:

Toss raisins or currants into the dry mixture until evenly coated.

Whisk the wet ingredients:

In a separate bowl, beat together buttermilk, egg, and melted butter.

Bring everything together:

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

Mix gently:

Stir with a wooden spoon or your hands until a shaggy dough forms.

Knead briefly:

Turn onto a floured surface and knead about 10 to 12 turns just to bring it together.

Shape your loaf:

Form the dough into a round about 7 or 8 inches across.

Score the top:

Transfer to the baking sheet and cut a deep X across the top with a sharp knife.

Bake until golden:

Bake for 35 to 40 minutes until the loaf sounds hollow when tapped.

Cool completely:

Let the bread rest on a wire rack for at least 30 minutes before slicing.

Save

This bread became a ritual during my first winter living alone. The simple act of mixing and baking made a small apartment feel like home, and the first warm slice slathered in butter felt like an accomplishment worth celebrating.

Making It Your Own

Substitute half the all-purpose flour with whole wheat for a nuttier, more rustic character. The extra bran adds texture and depth that pairs beautifully with the caraways natural earthiness.

Serving Suggestions

This bread shines alongside hearty soups and stews, soaking up broth while maintaining its structure. I also love it toasted the next morning, topped with salted butter and your favorite jam or honey.

Storage Wisdom

Soda bread is best enjoyed fresh the day it is baked, but it still makes excellent toast for up to two days. Store it wrapped in a clean kitchen towel at room temperature, never in the refrigerator which will make it stale faster.

• Freeze whole loaves wrapped tightly in plastic and foil for up to a month
• Revive day old bread by sprinkling with water and warming in a 350°F oven
• Leftovers make incredible bread pudding or croutons for soups

Save

There is something deeply satisfying about a bread that requires patience but not precision. May your kitchen fill with the scent of caraway and your table gather good people around it.

Recipe FAQs

→ What gives this bread its tangy flavor?

The buttermilk used in the mixture provides the characteristic tangy flavor, balancing the bread's sweetness and enhancing its rustic profile.

→ Can I substitute caraway seeds with another spice?

While caraway seeds provide a warm, aromatic flavor, fennel or cumin seeds may be used as alternatives though the taste will vary.

→ How do I know when the bread is fully baked?

The loaf should be golden brown with a hollow sound when tapped underneath, indicating it is baked through.

→ Is it necessary to add raisins or currants?

Raisins or currants are optional and add sweetness; omitting them will result in a more savory loaf with a stronger caraway presence.

→ What is the best way to store the bread after baking?

Store the cooled bread wrapped in a clean cloth or airtight container to keep it fresh. It also toasts well the following day.