Irish Soda Bread Caraway (Printable)

Tangy buttermilk bread with warm caraway notes, ideal for breakfast or hearty sides.

# What You'll Need:

01 - 4 cups all-purpose flour

02 - 1 tsp baking soda

03 - 1 tsp salt

04 - 2 tbsp granulated sugar

05 - 1 tbsp caraway seeds

06 - 1¾ cups buttermilk

07 - 2 tbsp unsalted butter, melted (plus extra for brushing)

01 - Preheat oven to 425°F. Line baking sheet with parchment paper or grease lightly.

02 - Whisk flour, baking soda, salt, sugar, and caraway seeds in large bowl until thoroughly blended.

03 - Create well in center of flour mixture. Pour buttermilk and melted butter into well. Stir with wooden spoon until dough just comes together.

04 - Turn dough onto lightly floured surface. Knead gently for 1 minute until smooth. Avoid overworking.

05 - Form dough into round loaf approximately 7 inches in diameter. Place on prepared baking sheet.

06 - Cut deep X across top of loaf using sharp knife, about ½ inch deep.

07 - Bake 35-40 minutes until golden brown and loaf sounds hollow when tapped on bottom.

08 - Brush warm loaf with melted butter for softer crust, if desired.

09 - Transfer to wire rack. Cool at least 30 minutes before slicing.

01 -

Its ready in under an hour, perfect for those I need bread now moments
The caraway seeds give it this incredible aroma that makes your whole kitchen feel cozy
No special equipment or skills required—honest, rustic baking at its finest

02 -

Overworking the dough makes it tough—treat it gently and stop as soon as it comes together
The X cut isnt just decorative—it allows the center to cook through properly
Hollow sound when tapped means its done, but checking at 35 minutes prevents overbaking

03 -

Cold buttermilk can sometimes affect the rise, so let it sit out for 10 minutes before using
If you dont have buttermilk, mix regular milk with 1 tablespoon vinegar and let it sit for 5 minutes
A hot oven is non-negotiable—dont be tempted to lower the temperature for longer baking