Irish Soda Bread Raisins Caraway (Printable Version)
Tender bread infused with raisins and caraway seeds offering a golden crust and moist 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. If the top browns too quickly, tent with foil after 25 minutes.
09 - Cool on a wire rack for at least 20 minutes before slicing.
# Expert Tips:
01 -
- The buttermilk creates an incredibly tender crumb that practically melts in your mouth
- Raisins and caraway seeds strike that perfect balance between sweet and savory
- From mixing bowl to oven in under twenty minutes with zero yeast required
02 -
- Overworking the dough makes the bread tough, so stop mixing as soon as it comes together
- The X on top isn't decorative, it helps the bread bake properly in the center
- Room temperature buttermilk activates the baking soda more effectively than cold would
03 -
- Use room temperature ingredients for the best rise and texture
- The skewer test should come out mostly clean but still slightly moist for the crumbiest results