Soda Bread with Raisins and Caraway Seeds
A traditional Soda Bread with Raisins and Caraway Seeds featuring a tender crumb, lightly sweet raisins, and aromatic caraway, baked without yeast for a rustic, comforting loaf.
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Servings: 0
Ingredients
- 3 cups all-purpose flour plus additional for dusting the work surface
- 1 cup cake flour
- ¼ cup granulated sugar
- 1½ teaspoons baking soda
- 1½ teaspoons cream of tartar
- 1½ teaspoons salt
- 1 tablespoon caraway seeds
- 1 cup raisins
- 4 tablespoons unsalted butter softened, plus 1 tablespoon melted (for finishing)
- 1 large egg lightly beaten
- 1¼ cups buttermilk
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Position a rack in the upper-middle section of the oven. Line a baking sheet with parchment paper and set aside.
Combine Dry Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, cake flour, sugar, baking soda, cream of tartar, salt, and caraway seeds. Mix briefly to evenly distribute the ingredients.
Incorporate the Butter
- Add the softened butter to the flour mixture. Mix on medium-low speed until the mixture resembles coarse crumbs, with butter pieces no larger than small peas.
Add Raisins
- Stir the raisins into the flour mixture until evenly distributed.
Prepare Wet Ingredients
- In a separate measuring cup or bowl, whisk together the beaten egg and buttermilk until well combined.
Form the Dough
- Add the egg and buttermilk mixture to the dry ingredients. Using a fork or spatula, gently stir until the dough just begins to come together.
Knead and Shape
- Turn the dough onto a lightly floured surface. Knead gently for approximately 12–14 turns, just until cohesive. Avoid over-kneading to prevent a dense texture. Shape the dough into a round loaf approximately 6 inches in diameter and 2 inches high.
Score and Bake
- Transfer the loaf to the prepared baking sheet. Using a sharp knife lightly dusted with flour, score a ¾-inch-deep “X” on the top of the loaf. Bake for 40–45 minutes, or until golden brown and the internal temperature reaches approximately 170°F (77°C).
Finish and Cool
- Remove the bread from the oven and immediately brush the top with melted butter. Allow the loaf to cool on a wire rack for 30–45 minutes before slicing.
Notes
To make this Soda Bread with Raisins and Caraway Seeds gluten-free, substitute the all-purpose and cake flours with a high-quality 1:1 gluten-free baking flour that contains xanthan gum. Ensure the baking soda, cream of tartar, and raisins are certified gluten-free. Handle the dough gently, as gluten-free doughs are more delicate and should not be overworked.