Irish soda bread currants caraway (Printable)
Lightly sweetened Irish soda bread with currants and caraway seeds, offering a tender crumb and aroma.
# What You'll Need:
→ Dry Ingredients
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 2 teaspoons caraway seeds
→ Add-ins
06 - 3/4 cup dried currants
→ Wet Ingredients
07 - 1 3/4 cups buttermilk, plus more for brushing
08 - 4 tablespoons unsalted butter, melted and slightly cooled
09 - 1 large egg
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and caraway seeds.
03 - Stir in the currants until evenly distributed throughout the flour mixture.
04 - In a separate bowl, whisk together buttermilk, melted butter, and egg until well combined.
05 - Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or spatula until just combined. The dough will be sticky; do not overmix.
06 - Turn the dough onto a floured surface and gently knead a few times to bring it together. Shape into a round loaf about 8 inches wide.
07 - Transfer the loaf to the prepared baking sheet. With a sharp knife, slash a deep X on top. Brush with a little extra buttermilk.
08 - Bake for 35–40 minutes, or until golden brown and a skewer inserted into the center comes out clean.
09 - Cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.
# Expert Advice:
01 -
- The bread comes together in under 15 minutes with ingredients you probably already have
- That signature X on top creates such a beautiful rustic look that makes everyone think you spent hours on it
02 -
- The dough should be shaggy and sticky, not smooth like yeast dough
- Cutting the X deeply helps the bread bake evenly in the center
03 -
- Room temperature ingredients mix more evenly
- The X cut should be about 1 inch deep for best results