Barley Free Soda Bread with Caraway

There is something deeply satisfying about pulling a golden, rustic loaf out of the oven with nothing more than a bowl, a baking sheet, and a handful of pantry staples. This soda bread comes together without yeast, without a stand mixer, and without any grain beyond straightforward all-purpose flour — making it a genuinely safe choice for anyone navigating barley sensitivities, where so many store-bought breads and mixes can be a minefield of hidden grains. The caraway seeds are the real star here, lending that distinctive, slightly anise-like warmth that makes every slice taste like it came from a proper bakery. Cold buttermilk reacts with the baking soda to give the loaf its lift, so the crumb stays tender and open even though there's no kneading involved. The deep X scored across the top isn't just for looks — it helps the heat reach the center and gives the crust those gorgeous, crackly ridges. A brush of melted butter right out of the oven adds a glossy, rich finish that makes it almost impossible to wait the full ten minutes before cutting in. Serve it warm with good butter and you'll wonder why you ever bought bread at all.

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