Print Options:

Irish Soda Bread

Yields1 Serving

Irish Soda Bread, made with caraway seeds which add a warm, sweet and slightly peppery aroma to the bread.

 3 1/2 cups of all-purpose flour
 1 Tbsp sugar
 1 tsp salt
 1 tsp baking soda
 2 tsp caraway seeds
 4 Tbsp butter (1/2 stick) room temp
 1 1/2 cups buttermilk
1

Preheat oven to 210°C, fan-bake. Whisk flour, sugar, salt, baking soda and caraway seeds in a large bowl until completely blended.

2

Rub the butter into the flour mixture with your fingers (or in a food processor) until combined.

3

Make a well in the flour mixture and pour in the buttermilk. Slowly fold in the flour mixture over the buttermilk with a spatula until just combined. Don't over mix as it will make the bread dense.

4

The dough needs to be similar to a scone dough so if it's looking too dry, add a little more buttermilk. On a floured surface, cup the dough mixture into a ball shape. Don't over work.

5

Put the dough into a greased baking tray and make criss-cross cuts around 3cm deep. This helps the heat to be distributed evenly.

6

Put in the middle of the oven at 210°C (fan-bake) for 15 minutes and then lower the heat to 190°C (fan-bake) for a further 25 minutes. To test if your bread is cooked, turn it over and knock on the bottom. The crust should sound hollow.

7

Let the bread rest for 10 minutes to cool on the baking tray and then move to a cooling rack. It is best to eat when still warm with lots of butter!

8

This bread needs to be eaten quickly, however, if you don't finish the loaf before it gets old, try making garlic croutons with Mrs Rogers Garlic Salt!