Irish Soda Bread Raisins Caraway (Printable Version)
Tender bread featuring sweet raisins and aromatic caraway seeds with a golden crust and soft crumb.
# What You Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 1/2 teaspoons kosher salt
→ Flavorings
05 - 1 tablespoon caraway seeds
06 - 1 cup raisins
→ Wet Ingredients
07 - 1 3/4 cups buttermilk
08 - 1 large egg, lightly beaten
09 - 4 tablespoons unsalted butter, melted and cooled
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together flour, sugar, baking soda, salt, and caraway seeds.
03 - Stir in the raisins, ensuring they are coated with flour and evenly distributed.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter.
05 - Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until a shaggy dough forms; do not overmix.
06 - Turn dough onto a lightly floured surface and gently knead 5–8 times until it just comes together. Shape into a round loaf about 7–8 inches across.
07 - Place loaf on the prepared baking sheet. With a sharp knife, cut a deep X across the top.
08 - Bake for 35–40 minutes, or until golden brown and a skewer inserted in the center comes out clean. Tent with foil after 25 minutes if the top browns too quickly.
09 - Cool on a wire rack for at least 20 minutes before slicing.
# Expert Advice:
01 -
- It comes together in under 15 minutes with no yeast or proofing required
- The combination of sweet raisins and earthy caraway creates this perfect balance that makes every slice interesting
02 -
- Overmixing is the enemy here, once the wet ingredients hit the dry, stir just enough to combine
- The X on top isn't just pretty, it's essential for the bread to bake evenly and prevent the center from being doughy
03 -
- Brushing the warm loaf with melted butter right after baking adds extra richness and keeps the crust softer
- This bread really is best the day it's made, but leftover slices make incredible toast the next morning