Irish soda bread currants caraway

The first time I made soda bread, I couldn't believe something so delicious could come together so quickly. No yeast, no proofing, no waiting—just simple ingredients transforming into something magical in the oven. My kitchen filled with this incredible aroma of caraway and warm bread, making the whole house feel cozy. Now it's my go-to whenever I want fresh bread without the fuss.

Last winter, my neighbor came over just as this bread was coming out of the oven. We stood at the counter eating warm slices with salted butter while the snow fell outside, and she kept asking what bakery I'd bought it from. The look on her face when I told her I'd made it that morning was absolutely priceless.

Ingredients

• All-purpose flour: The backbone of this bread, providing structure and that tender crumb we love
• Granulated sugar: Just enough to balance the tangy buttermilk and complement the currants
• Baking soda: The leavening agent that reacts with buttermilk to create rise
• Fine sea salt: Enhances all the flavors and balances the sweetness
• Caraway seeds: These tiny seeds give the bread its distinctive aromatic flavor
• Dried currants: Little pockets of sweetness throughout each slice
• Buttermilk: Provides acidity for the baking soda and creates a tender texture
• Unsalted butter: Adds richness and helps create a golden crust
• Large egg: Helps bind everything together and contributes to the crumb structure

Instructions

Get your oven ready:

Preheat to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup

Whisk the dry ingredients:

In a large bowl, combine the flour, sugar, baking soda, salt, and caraway seeds until well blended

Add the currants:

Stir them through the dry mixture so they're evenly distributed throughout the dough

Mix the wet ingredients:

In a separate bowl, whisk together the buttermilk, melted butter, and egg until smooth

Bring it together:

Pour the wet mixture into the dry ingredients and stir with a wooden spoon just until combined—the dough will be sticky and that's perfectly normal

Shape the loaf:

Turn the dough onto a floured surface, gently knead it a few times, and shape into a round loaf about 8 inches wide

Score and brush:

Transfer to your prepared baking sheet, cut a deep X on top with a sharp knife, and brush with extra buttermilk

Bake to golden:

Bake for 35-40 minutes until deeply golden and a skewer inserted in the center comes out clean

Patience pays off:

Cool on a wire rack for at least 30 minutes before slicing—this step is crucial for the right texture

Save

This bread has become such a staple in our house that my kids actually request it for weekend breakfast now. There's something so satisfying about slicing into a loaf you made yourself, still slightly warm from the oven.

Making It Your Own

Sometimes I swap half the flour for whole wheat when I want a heartier, nuttier flavor. The currants can easily become raisins or chopped dried apricots if that's what you have in your pantry.

Serving Suggestions

Warm slices with salted butter are absolute perfection. I also love serving it alongside a hearty soup or stew—the bread soaks up the broth beautifully.

Storage and Freshness

This bread is best enjoyed the day it's made, but it keeps well wrapped at room temperature for a day or two. Any leftovers make incredible toast the next morning.

• Freeze slices wrapped individually for quick breakfasts
• Refresh day-old bread in a 350°F oven for 5-10 minutes
• Store in a paper bag to maintain the crust

Save

There's nothing quite like the smell of fresh bread filling your kitchen, especially when it's this easy to make.

Recipe Questions & Answers

→ What gives Irish soda bread its rise without yeast?

Baking soda reacts with buttermilk acidity to create carbon dioxide, causing the dough to rise quickly without yeast.

→ Can I substitute currants with other dried fruits?

Yes, raisins or dried cranberries can be used interchangeably to add sweetness and texture.

→ How does caraway affect the flavor profile?

Caraway seeds add a warm, slightly nutty and aromatic note that complements the bread’s mild sweetness.

→ What is the best way to store soda bread to maintain freshness?

Wrap the cooled bread in a clean cloth or airtight container and store at room temperature for up to two days.

→ How can I achieve a crisp crust on the soda bread?

Brushing the loaf with buttermilk before baking and baking on a parchment-lined sheet helps develop a golden, crisp crust.