Cashew Free Soda Bread with Caraway
There is something deeply satisfying about pulling a golden, rustic loaf out of the oven knowing you made it with nothing more than flour, buttermilk, baking soda, and a handful of pantry staples. The caraway seeds are the real star here — they bring a subtle, earthy warmth that makes every slice taste like it came from a proper bakery. No yeast, no proofing, no kneading to death — just a shaggy dough that comes together quickly and bakes into something genuinely impressive. The two-stage baking method (starting hot, then dropping the temperature) gives you that deep, crackly crust with a tender crumb underneath, and the scored X on top isn't just for looks — it helps the center bake all the way through. A brush of melted butter straight out of the oven adds a glossy, rich finish that takes it over the top. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nuts or nut-derived ingredients — every component is straightforward and easy to verify. Serve it warm with good butter, alongside a bowl of soup, or just tear into it on its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!