Citrus Free Soda Bread with Caraway

Soda bread is one of those deeply satisfying bakes that fills the kitchen with a warm, earthy aroma and comes together without any yeast, proofing time, or fuss. The caraway seeds are the real star here — they bring a subtle, slightly anise-like depth that makes every slice taste like it came from a proper Irish bakery. Cold buttermilk activates the baking soda to give the loaf its lift, so the crumb stays tender while the crust bakes up thick and golden. Many packaged breads and baked goods sneak in citrus zest, citric acid, or lemon-based preservatives, but this recipe keeps things completely clean — just flour, salt, seeds, and dairy. The technique is forgiving by design: you stir until the dough just comes together, shape it gently, score a deep X across the top, and let the oven do the rest. That optional butter brush at the end adds a glossy, rich finish that makes the crust even more irresistible. Let it rest before slicing and you'll be rewarded with a loaf that's equally at home alongside a bowl of soup or simply torn apart and eaten warm.

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