Capsaicin Free Soda Bread with Caraway
There is something deeply satisfying about pulling a golden, rustic loaf from the oven, and this soda bread delivers exactly that kind of old-fashioned comfort. The caraway seeds are the real star here — they bring a warm, slightly earthy, anise-like flavor that makes every slice feel a little special without relying on any heat or spice. For anyone navigating a sensitivity to capsaicin, baked goods can be surprisingly tricky, since spice blends and flavored breads sometimes sneak in paprika, chili, or other pepper-derived ingredients. This loaf keeps things beautifully clean: flour, baking soda, salt, caraway, and cold buttermilk are all you need to get something genuinely delicious on the table. The cold buttermilk activates the baking soda quickly, so there's no yeast, no long rise, and no fuss — just a shaggy dough shaped by hand and scored with an X before it hits the oven. The result is a thick, crackly crust with a tender, slightly tangy crumb that's perfect alongside soups, stews, or simply slathered with butter. Resting it on a wire rack for a few minutes before slicing is the hardest part, but it's absolutely worth the wait.
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Learn more →Ingredients
8 servings
- 4 cups all-purpose flour, plus more for dusting
- 1 ½ tsp baking soda
- 1 tsp fine salt
- 2 tbsp caraway seeds
- 1 ¾ cups buttermilk, cold
- 1 tbsp unsalted butter, melted, for brushing (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Whisk together the flour, baking soda, salt, and caraway seeds in a large mixing bowl until evenly combined.
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