Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (360 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp fine sea salt
- 1 1/4 tsp baking soda
- 1 1/2 tsp caraway seeds
- 1 cup (150 g) raisins
- 1 3/4 cups (420 ml) cold buttermilk, plus 1 tbsp for brushing
- Extra flour for dusting
Do This
- 1. Heat oven to 425°F (220°C). Put a 10 to 12 inch cast-iron skillet or heavy baking sheet inside to preheat.
- 2. Whisk flours, sugar, salt, baking soda, and caraway. Toss in raisins to coat.
- 3. Make a well; add 1 1/2 cups buttermilk. Stir with a fork until shaggy. Add more buttermilk as needed until slightly sticky.
- 4. Turn onto a lightly floured surface. Gently knead and fold 10 to 12 times. Shape into a 7 inch round.
- 5. Transfer to parchment, cut a deep X (about 1/2 inch/12 mm). Brush top with 1 tbsp buttermilk.
- 6. Bake 40 to 45 minutes (tent with foil after 25 if browning fast) until 200 to 205°F (93 to 96°C) inside. Cool 45 minutes. Slice thick; toast and serve with butter and jam.
Why You’ll Love This Recipe
- Hearty, dense crumb that toasts beautifully and stands up to butter and jam.
- No yeast, no proofing. From mixing bowl to oven in minutes.
- Classic caraway aroma with sweet pops of raisin in every slice.
- Crisp, crackly crust baked right on a hot skillet for rustic character.
Grocery List
- Produce: None
- Dairy: Buttermilk
- Pantry: All-purpose flour, whole wheat flour, granulated sugar, fine sea salt, baking soda, caraway seeds, raisins, parchment paper (optional)
Full Ingredients
Dry Ingredients
- 3 cups (360 g) all-purpose flour
- 1 cup (120 g) whole wheat flour (stoneground if possible)
- 2 tbsp (25 g) granulated sugar
- 1 tsp fine sea salt
- 1 1/4 tsp baking soda
- 1 1/2 tsp caraway seeds
Mix-ins
- 1 cup (150 g) raisins (regular or golden)
Wet Ingredients
- 1 3/4 cups (420 ml) cold buttermilk, plus 1 tbsp for brushing
For Shaping
- All-purpose flour, for dusting the counter and hands
Step-by-Step Instructions
Step 1: Heat the oven and your pan
Place a 10 to 12 inch cast-iron skillet (or a heavy baking sheet) on the middle rack and preheat the oven to 425°F (220°C). Heating the pan helps the loaf develop a crisp, well-browned base.
Step 2: Combine the dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, salt, baking soda, and caraway seeds until well combined and evenly distributed.
Step 3: Add the raisins
Stir in the raisins, breaking up any clumps so each piece is coated in flour. This prevents them from sinking and helps the fruit distribute evenly throughout the loaf. If your raisins are very dry, you can briefly soak them in hot water for 5 minutes, then drain and pat dry before adding.
Step 4: Bring the dough together
Make a well in the center and pour in 1 1/2 cups of the cold buttermilk. Use a dinner fork to stir, pulling in flour from the sides until a shaggy, scruffy dough forms. Add more buttermilk a tablespoon at a time (you may use the full 1 3/4 cups) until the dough is slightly sticky but not soupy. Work quickly—once liquid hits baking soda, the rising action begins.
Step 5: Gently knead and shape
Turn the dough onto a lightly floured counter. With floured hands, gently knead and fold 10 to 12 times to bring it together; do not overwork or the loaf will be tough. Shape into a round about 7 inches (18 cm) wide and 2 inches (5 cm) tall with a smooth top and tidy edges.
Step 6: Score, brush, and transfer
Place the shaped round on a sheet of parchment. Using a sharp knife or lame, cut a deep X across the top, about 1/2 inch (12 mm) deep—this helps the center cook through. Brush the top with 1 tablespoon buttermilk.
Step 7: Bake
Carefully slide the parchment and loaf onto the preheated skillet or sheet. Bake for 40 to 45 minutes until the crust is deeply golden and the internal temperature reads 200 to 205°F (93 to 96°C). If the top browns too fast, tent loosely with foil after about 25 minutes. The bottom should sound hollow when tapped.
Step 8: Cool and serve
Transfer the loaf to a wire rack and cool at least 45 minutes before slicing to set the crumb. Slice thick. This bread shines when toasted and served with good butter and jam.
Pro Tips
- Weigh your flour if possible for accuracy; too much flour makes the loaf dry. Aim for a slightly sticky dough that cleans the bowl.
- Use fresh baking soda. If it’s older than six months, replace it; leavening weakens over time.
- Preheat a cast-iron skillet for superior bottom crust and steady heat.
- Score deeply. The 1/2 inch X is not just decorative—it helps the center bake through.
- No buttermilk on hand? Mix 1 3/4 cups milk with 2 tablespoons lemon juice or white vinegar; stir and rest 10 minutes, then use.
Variations
- Currant and caraway: Swap raisins for 1 cup currants for a classic “spotted dog” vibe.
- Brown soda bread: Use 2 cups (240 g) whole wheat flour and 2 cups (240 g) all-purpose flour for a heartier, nubbier crumb.
- Whiskey-soaked fruit: Soak raisins in warm Irish whiskey for 15 minutes, drain well, and proceed for a subtle aroma.
Storage & Make-Ahead
Best the day it’s baked. Store at room temperature, wrapped in a clean tea towel or paper bag, up to 2 days. For longer storage, slice, wrap tightly, and freeze up to 2 months; toast slices straight from frozen. Soda bread dough should be baked immediately after mixing, but you can measure and combine the dry ingredients (and portion the raisins) up to 1 month ahead; store airtight at cool room temperature.
Nutrition (per serving)
Approximate per slice (1/10 loaf): 245 calories; 48 g carbohydrates; 6 g protein; 2 g fat; 2 g fiber; 290 mg sodium; 12 g sugars.
