Irish Soda Bread Caraway (Printable)

A rustic golden loaf featuring caraway seeds, ideal for breakfast or pairing with hearty soups and stews.

# 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 salt

→ Seeds

05 - 1 tablespoon caraway seeds

→ Wet Ingredients

06 - 1 3/4 cups buttermilk
07 - 1 large egg

→ Fat

08 - 4 tablespoons unsalted butter, melted and slightly cooled

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and caraway seeds until evenly distributed.
03 - In a separate bowl, whisk the buttermilk, egg, and melted butter until well combined and smooth.
04 - Make a well in the center of the dry ingredients. Pour in the wet mixture and stir with a wooden spoon or spatula until a shaggy dough forms.
05 - Turn the dough onto a lightly floured surface. Gently knead just until it comes together, being careful not to overwork. Shape into a round loaf about 8 inches in diameter.
06 - Place the loaf on the prepared baking sheet. Using a sharp knife, cut a deep X across the top about 1/2 inch deep.
07 - Bake for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
08 - Let cool on a wire rack for at least 20 minutes before slicing to ensure proper texture.

# Expert Tips:

01 -
  • The caraway seeds give it this distinctive warmth that makes every slice feel like a hug from someone who knows exactly what you need
  • You can have fresh baked bread in under an hour without any proofing waiting or yeast anxiety
  • That golden crust with the signature X cut makes you feel like youve been making this your whole life even if its your first time
02 -
  • Overworking the dough is the fastest way to tough bread, so stop kneading as soon as everything comes together
  • The X cut is not just decorative, it actually helps the heat penetrate the center of the loaf
  • Room temperature ingredients help everything incorporate more smoothly, so take your buttermilk and egg out about 20 minutes before starting
03 -
  • Use room temperature buttermilk for better absorption and a more tender crumb
  • The X cut should be decisive and deep, about 1/2 inch, for proper expansion during baking
  • Trust the hollow sound test more than visual cues alone when determining doneness

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