Traditional Irish Soda Bread with Currants and Caraway Seeds
A classic Irish soda bread recipe featuring the traditional combination of currants, raisins, and caraway seeds. This tender, slightly sweet bread gets its characteristic texture from buttermilk and baking soda, creating a rustic loaf with a golden crust. Perfect for breakfast, afternoon tea, or alongside a hearty stew. The simple mixing method and single rise make this an accessible bread for home bakers, while the fruit and seeds add authentic Irish flavor.
Ingredients
- 1 tablespoon unsalted butter, plus more for the pan
- 4 cups all-purpose or bread flour, plus more for the pan
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup currantsgolden raisins1:1
Similar sweetness and texture
- 1 cup raisins
- 1 tablespoon caraway seeds, or more, if you like(optional)fennel seeds1:1
Different but complementary flavor profile
- 2 cups buttermilkmilk + lemon juice1 cup milk + 1 tablespoon lemon juice per cup buttermilk
Creates similar acidity
Full guide →
Instructions
- 1
Heat the oven to 300°F and butter and flour a 10-inch cake pan
- 2
Whisk flour, sugar, baking powder, baking soda, and salt in a medium bowl
- 3
Rub butter into dry ingredients until very fine crumbs form
- 4
Combine currants, raisins, and caraway seeds with 1 tablespoon of flour mixture, breaking up clumps
- 5
Stir fruit mixture into remaining flour mixture
- 6
Pour buttermilk into flour mixture and stir with wooden spoon until dough begins to form
- 7
Knead dough on floured work surface for about 2 minutes until smooth and well combined
- 8
Place dough in prepared pan and bake 60 to 70 minutes until crust turns pale gold and sounds hollow when tapped
Tips
Break up any clumps of dried fruit with your fingers when coating with flour to prevent them from sinking during baking.
The bread is done when it sounds hollow when tapped - this indicates the interior is fully cooked through.
Don't overknead the dough as this can make the bread tough; 2 minutes of gentle kneading is sufficient.
Good to Know
Store covered at room temperature for up to 3 days or freeze wrapped for up to 3 months.
Can be made 1 day ahead and stored covered at room temperature.
Serve warm or at room temperature, sliced thick with butter.
Common Mistakes
Don't overmix the dough to avoid tough bread
Ensure oven temperature is accurate as too high heat will brown exterior before interior cooks
Substitutions
Creates similar acidity
Full guide →FAQ
Can I make this without caraway seeds?
Yes, you can omit the caraway seeds entirely or substitute with fennel seeds or orange zest for different flavor profiles.
How do I know when the bread is fully baked?
The bread is done when the crust is pale golden and makes a hollow sound when tapped on the bottom.
Can I freeze this bread?
Yes, wrap the cooled bread tightly and freeze for up to 3 months. Thaw at room temperature before serving.