Soda Bread with Raisins and Caraway Seeds
This tender Soda Bread with Raisins and Caraway Seeds is a classic quick bread featuring buttermilk, cake flour, and sweet raisins with a hint of earthy spice—baked golden with a crisp butter-brushed crust.
Servings
Ingredients
- 3 cups all-purpose flour plus more for dusting the work surface
- 1 cup cake flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons salt
- 1 tablespoon caraway seeds
- 1 cup raisins
- 4 tablespoons unsalted butter softened
- 1 tablespoon unsalted butter melted (for brushing the crust)
- 1 large egg lightly beaten
- 1 1/4 cups buttermilk
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Position the rack in the upper-middle section. 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, granulated sugar, baking soda, cream of tartar, salt, and caraway seeds. Stir to evenly blend.
Incorporate the Butter:
- Add the softened butter to the dry mixture. Using a fork, toss the butter into the flour to coat. Then, mix on medium-low speed until the texture resembles coarse cornmeal with pea-sized bits of butter.
Add Raisins:
- Add the raisins and mix briefly until evenly distributed.
Prepare Wet Mixture:
- In a separate measuring cup or small bowl, lightly whisk the egg and buttermilk together.
Combine Wet and Dry Mixtures:
- Add the buttermilk-egg mixture to the flour mixture. Gently stir by hand using a fork until the dough just begins to come together.
Knead the Dough:
- Transfer the dough to a floured surface and knead lightly, about 12 to 14 turns, until the dough becomes cohesive but remains somewhat rough. Avoid over-kneading to prevent a tough texture.
Shape and Score the Loaf:
- Form the dough into a round approximately 6 inches in diameter and 2 inches high. Place it on the prepared baking sheet. Using a sharp knife dipped in flour, score a deep "X" into the center, about 3/4-inch deep.
Bake:
- Bake in the preheated oven for 40 to 45 minutes, or until the loaf is golden brown and the internal temperature reaches 170°F (77°C).
Finish and Cool:
- Remove the bread from the oven and immediately brush the top with melted butter. Transfer the loaf to a wire rack and allow it to cool to room temperature for 30 to 45 minutes before slicing.
Notes
To make this recipe gluten-free, substitute both the all-purpose flour and the cake flour with a gluten-free 1:1 baking flour blend (preferably one that contains xanthan gum). No other adjustments are needed. Be mindful that texture may vary slightly, but the results will still be tender and flavorful.