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A golden-brown, rustic loaf of Caraway Seed Soda Bread, sliced to reveal its tender crumb on a wooden board.

Old World Caraway Seed Soda Bread

This rustic caraway seed soda bread is a piece of history you can bake in under an hour. It features a craggy, golden crust and a surprisingly soft, tender crumb studded with aromatic caraway seeds, making it the perfect companion to a generous smear of salted butter.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Appetizer, Breakfast, Side Dish
Cuisine: European, Irish
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons caraway seeds
  • 1/4 cup cold, unsalted butter, cut into small cubes
  • 1 1/2 cups buttermilk, cold
  • 1 large egg

Equipment

  • Large mixing bowl
  • Whisk
  • Pastry blender or two knives
  • Small bowl
  • Spatula or Fork
  • Baking sheet or cast-iron skillet
  • Parchment paper
  • Measuring cups and spoons
  • Sharp knife
  • Wire cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, salt, and caraway seeds until thoroughly combined.
  3. Add the cubes of cold butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. In a separate small bowl, whisk together the cold buttermilk and the egg until well combined.
  5. Pour the wet mixture into the dry ingredients all at once. Use a fork or spatula to mix just until a shaggy, sticky dough comes together. Do not overmix; a few dry patches are acceptable.
  6. Turn the dough out onto a lightly floured surface and gently knead it 3-4 times, just enough to form a round, slightly flattened loaf about 6-7 inches in diameter.
  7. Place the loaf on your prepared baking sheet or skillet. Using a sharp knife, cut a deep cross (about 1/2 inch deep) on the top of the loaf. This allows the heat to penetrate the center.
  8. Bake for 35-45 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
  9. Transfer the bread to a wire cooling rack and let it cool for at least 30 minutes before slicing and serving. This allows the crumb to set properly.

Notes

Technique Tip: The key to a tender crumb is minimal handling. Do not overmix or over-knead the dough.
Substitutions: If you don't have buttermilk, add 1.5 tbsp of lemon juice or white vinegar to 1.5 cups of regular milk and let it sit for 5-10 minutes to curdle. You can also use 100% all-purpose flour for a lighter loaf.
Variations: For deeper flavor, toast the caraway seeds in a dry skillet before use. For a savory twist, fold in 1 cup of grated sharp cheddar and 2 tbsp of chopped chives. For a bakery-style finish, brush the loaf with buttermilk and sprinkle with rolled oats before baking.