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Cozy Irish Soda Bread with Raisins & Caraway – Easy Recipe

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This Irish soda bread is the kind of recipe that makes you look like you spent hours in the kitchen when you really just… didn’t. It’s the ultimate shortcut to a homemade loaf that tastes like it came from a cozy bakery in the countryside.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 3 tablespoons (36g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 4 tablespoons (56g) unsalted butter, cold and cubed
  • 1 ½ cups (360ml) cold buttermilk
  • 1 cup (150g) raisins
  • 1 ½ tablespoons caraway seeds

Instructions

  1. Preheat your oven to 425°F (220°C). If using a cast iron skillet, place it in the oven while it preheats. If using a baking sheet, line it with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the 4 cups of all-purpose flour, 3 tablespoons of sugar, 1 teaspoon of baking soda, and 1 teaspoon of salt.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible (about 2-3 minutes).
  4. Stir in the 1 cup of raisins and 1 ½ tablespoons of caraway seeds until evenly distributed.
  5. Make a well in the center of the flour mixture and pour in the 1 ½ cups of cold buttermilk. Use a wooden spoon or your hands to bring the dough together. Mix just until it comes together into a shaggy, slightly sticky mass. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. With floured hands, gently pat it into a round about 1 ½ inches thick. Do not knead.
  7. Place the dough on your hot cast iron skillet (carefully!) or onto the prepared baking sheet. Using a sharp knife, cut a deep ‘X’ across the top of the loaf, about ½ inch deep.
  8. Bake for 35-45 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Internal temperature should be around 190°F (88°C).
  9. Transfer the bread to a cooling rack. Let it cool for at least 20-30 minutes before slicing.

Notes

The buttermilk matters more than you think. Real buttermilk has a higher acidity and thicker consistency that reacts perfectly with the baking soda. Don’t overmix the dough – mix just until the flour is incorporated. The ‘X’ scoring allows the bread to expand evenly. Let the bread cool for at least 20 minutes before slicing to avoid a gummy texture. Day-old soda bread is perfect for toasting.

Nutrition

Keywords: Irish soda bread, soda bread, raisin bread, caraway bread, St. Patrick's Day, quick bread, no yeast bread, easy bread recipe

Find it online: https://forkifyfun.com/cozy-irish-soda-bread-with-raisins-and-caraway-easy-recipe/