Irish soda bread currants caraway (Printable Version)
Rustic soda bread with currants and caraway seeds, featuring a tender, slightly sweet crumb and rich flavor.
# What You Need:
→ Dry Ingredients
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon fine sea salt
05 - 2 teaspoons caraway seeds
→ Add-ins
06 - 1 cup dried currants
→ Wet Ingredients
07 - 1 3/4 cups buttermilk, well-shaken
08 - 1 large egg
09 - 4 tablespoons unsalted butter, melted and cooled
# Directions:
01 - Preheat your 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 until evenly blended.
03 - Stir in the currants, ensuring they are evenly distributed and coated with flour mixture.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter until fully incorporated.
05 - Make a well in the center of the dry ingredients. Pour in the wet mixture and stir with a wooden spoon until a shaggy dough forms. Do not overmix.
06 - Turn the dough onto a lightly floured surface and gently knead just until it comes together, about 8–10 turns.
07 - Shape the dough into a round loaf about 2 inches high. Transfer to the prepared baking sheet.
08 - With a sharp knife, cut a deep X across the top of the loaf to allow for even expansion during baking.
09 - Bake for 38–42 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. An inserted skewer should come out clean.
10 - Cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set properly.
# Expert Advice:
01 -
- No yeast means no waiting hours for dough to rise, just wholesome bread in under an hour
- The currants plump up beautifully while baking, creating little pockets of sweetness throughout
02 -
- Overmixing will make your bread tough, so stop as soon as the flour is incorporated
- The deep X slash isn't just pretty, it helps the bread bake evenly and allows the center to cook through
03 -
- If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes
- The X cut should be quite deep, about a quarter of the way through the dough, for proper expansion