By Martha Rose Shulman
- Total Time
- 1 hour
- Rating
- 5(124)
- Notes
- Read community notes
Some regional variations on Irish soda bread, from Donegal and Leitrim, call for caraway seeds. I love caraway seeds in bread, but in my personal food memory bank they will always be paired with rye. So I decided to add a little rye flour to this already dark brown, grainy and moist bread.
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Ingredients
Yield:1 loaf, about 12 slices
- Soft butter for the bread pan
- 125grams (approximately 1 cup) whole-wheat flour
- 32grams (approximately ¼ cup) unbleached all-purpose or bread flour
- 25grams (2 heaped tablespoons) steel-cut oats, either regular or quick-cooking (optional)
- 40grams rolled oats
- 60grams (approximately ½ cup) rye flour
- 4grams (approximately 1 teaspoon, tightly packed) brown sugar
- 3½grams (½ teaspoon) salt
- 2teaspoons caraway seeds
- 10grams (2 teaspoons) baking soda, sifted
- 290grams (approximately 1¼ cups) buttermilk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
199 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 8 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 350 degrees. Butter an 8½ x 4½ x 2½-inch bread pan.
Step
2
In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
Step
3
Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don’t like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
Step
4
Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
Tip
- Advance preparation: This keeps for about 4 days and can be frozen.
Ratings
5
out of 5
124
user ratings
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Cooking Notes
Martha Rose Shulman
YOu are correct about 1/2 cup. Changing the misprint so it reads 60 grams.
Adi
I had no whole wheat flour but did have rye meal so used that instead. Delicious toasted with a little cream cheese and plum jam. Wonderful recipe!
lucy
What if you’re not particularly fond of caraway seeds? Any suggestions?
Peggy
I have made this bread several times and it never disappoints. Goes together in a flash. Perfect with soups, stews, salads…healthy, happy little bread.
Allie
The is had a really nice flavor! The perfect amount of caraway. I had it with a thin slice of cheddar to go with some black eyed peas.
Cheryl
This is a well-written recipe. I loved having the measurements in grams. Everything went together very well. Thank you.
Emily
This was excellent -- I can already tell it'll become my go-to soda bread. I added 1/3 cup fresh dill just for kicks.
Mary
I've made this several times. Easy and wonderful with a generous spread of butter. Goes well with soup.
Eamon Parker
This is a fine recipe, and reminds me of a soda bread I had in Youghal. The cook used bulghur wheat. But this is over the top. No eggs or butter either. We did not have caraway seeds but used our bronze fennel seeds, it grows wild here.
myraf
Could have done as a boule without the pan. Very dense but tasty. Not what I think of as soda bread at all.
Kathy Fletcher
Realized I didn’t have whole wheat flour but had everything else and decided to go ahead anyway. Used 1 and 1/4 cups regular flour and turned out fine. It’s delicious. Will try with whole wheat next time.
Jane
Thanks for listing the ingredients by weight - so much more precise! I love caraway seeds in baking, my favourite being seed cake.
caroistaa
Currently eating this fresh out of the oven with butter and homemade lemon curd. Yum! I studied abroad in Ireland years ago, and did graduate research at Trinity, and this is THE bread that I remember! This is the best Irish soda bread recipe I’ve found on the Internet—and trust me, I’ve looked a lot.
CC Baker
Easy and delicious! I found the raw oats a little chalky, but maybe that’s just me.
Jamie
This was easy to make, and delicious! I sprinkled extra caraway seeks on top and it turned out moist, hearty and perfect alone or with a little butter. We ate it with some chicken stew and it was great!
RB
How much rye flour? 32 grams or approximately half a cup, which is actually about 60 grams? I started with the smaller amount, but it was more like a pancake batter than a moist dough, so I added another quarter cup. The bread had a nice texture and good flavor; I'll make it again.
Martha Rose Shulman
YOu are correct about 1/2 cup. Changing the misprint so it reads 60 grams.
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