Irish Soda Bread Raisins Caraway

My apartment smelled like an Irish bakery that first morning I made this bread, the caraway seeds filling every corner with their warm, slightly licorice scent. I had invited three friends over for a St. Patrick's Day breakfast, completely confident in my ability to throw together a quick bread. What I didn't expect was how the ritual of cutting that deep X into the dough would feel so grounding, like I was connecting with generations of home bakers who'd done the exact same motion before me.

Last winter, during that week where it snowed for three days straight, I made this bread four times. Each loaf disappeared faster than the last, especially when I served it warm with a generous slather of salted butter. My roommate started leaving subtle hints about when the next batch might be ready, mostly by strategically positioning the butter dish on the counter.

Ingredients

• 4 cups (500 g) all-purpose flour: The foundation of your bread, providing structure and that satisfying heft
• 1/4 cup (50 g) granulated sugar: Just enough to lightly sweeten the crumb without making it dessert-like
• 1 1/2 teaspoons baking soda: The leavening agent that works instantly with buttermilk's acidity
• 1 1/2 teaspoons kosher salt: Enhances all the flavors and balances the raisins' sweetness
• 1 tablespoon caraway seeds: These tiny seeds bring that distinctive Irish flavor and aromatic warmth
• 1 cup (150 g) raisins: Plump little pockets of sweetness throughout every slice
• 1 3/4 cups (420 ml) buttermilk: Essential for reacting with baking soda and creating tenderness
• 1 large egg, lightly beaten: Adds richness and helps the crumb hold together beautifully
• 4 tablespoons (60 g) unsalted butter, melted and cooled: Contributes flavor and a softer texture

Instructions

Get your oven ready:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or give it a light coating of butter.

Whisk the dry ingredients:

In a large bowl, combine flour, sugar, baking soda, salt, and caraway seeds until everything's evenly distributed.

Add the raisins:

Stir in the raisins until they're coated in flour, which prevents them from clumping together in the dough.

Mix the wet ingredients:

In a separate bowl, whisk together buttermilk, egg, and melted cooled butter until well combined.

Bring it together:

Make a well in the center of your dry ingredients and pour in the wet mixture. Stir with a wooden spoon just until a shaggy dough forms.

Gentle kneading:

Turn the dough onto a lightly floured surface and knead gently 5 to 8 times. Shape into a round loaf about 7 or 8 inches across.

Score the top:

Place on your prepared baking sheet and use a sharp knife to cut a deep X across the top of the loaf.

Bake to golden:

Bake for 35 to 40 minutes until deeply golden brown, tenting with foil after 25 minutes if the top browns too quickly.

Patient cooling:

Let the loaf rest on a wire rack for at least 20 minutes before slicing into it.

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My grandmother would have loved this bread, especially how the caraway seeds remind her of the rye bread she grew up eating in Brooklyn. I like to think that every time I cut that X into the dough, I'm part of some unbroken chain of home bakers, all making something nourishing and simple.

Making It Your Own

One afternoon I ran out of raisins and used dried cranberries instead, and honestly, that tart little twist has become a household favorite. The caraway seeds can be polarizing though, so if you're serving confirmed skeptics, try reducing them to half a tablespoon or swapping for fennel seeds for a milder aroma.

The Butter Secret

Brushing the warm loaf with melted butter right after it comes out of the oven creates this incredibly soft, fragrant crust that I can't resist. It's an extra step I learned from an Irish baker who insisted it was the difference between good bread and great bread.

Leftover Magic

This bread develops a slightly firmer texture the next day, which actually makes it perfect for toasting. I've been known to bake a loaf specifically with tomorrow's breakfast in mind.

• Try it toasted with a sharp cheddar cheese for an unexpected snack
• Leftover slices make incredible bread pudding when cubed and soaked overnight
• Freeze individual slices wrapped in plastic for emergency toast situations

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There's something profoundly satisfying about making bread that doesn't require patience or precision, just a bowl and a willingness to get your hands a little dusty with flour.

Recipe FAQs

→ What gives this bread its distinctive flavor?

The combination of sweet raisins and fragrant caraway seeds creates its unique, aromatic taste.

→ Can I substitute the raisins with other dried fruits?

Yes, currants or dried cranberries can be used as flavorful alternatives.

→ Why is buttermilk used in the batter?

Buttermilk reacts with baking soda to create a tender crumb and slight tanginess.

→ How should I shape the dough before baking?

Gently knead until just combined, then form into a round loaf about 7–8 inches in diameter.

→ What is the purpose of cutting an X on top before baking?

The deep X allows steam to escape and helps the loaf expand evenly while baking.