Traditional Irish Soda Bread with Caraway

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Pricking the surface of the unbaked loaf is an old Irish tradition to “let the fairies out.”

  • 8Servings


  • 3 cups all-purpose flour
  • 1 Tbs. caraway seeds
  • 1 Tbs. granulated sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 cups buttermilk or sour milk


Preheat oven to 425F. Spray round 8-inch cake pan with nonstick cooking spray.

Combine flour, caraway seeds, sugar and salt in mixing bowl. In separate bowl, whisk baking soda into buttermilk. Make a well in center of flour. Pour buttermilk mixture into well, and stir to blend, using large spatula or wooden spoon. Dough should be soft but not sticky; if still sticky, work in 1/4 cup flour at a time until dough holds together.

Scrape dough into cake pan. Lightly flour hands, and pat dough flat. Using sharp knife, cut deep cross on top. Prick each quarter three or four times with fork.

Bake bread 30 minutes, or until golden brown on top and knife inserted in center comes out clean. Remove from pan, and cool slightly on rack. Serve warm with butter.

Nutrition Information

  • Calories: 200
  • Carbohydrate Content: 40 g
  • Fat Content: 1 g
  • Fiber Content: 2 g
  • Protein Content: 7 g
  • Sodium Content: 500 mg
  • Sugar Content: 5 g