Coconut Free Soda Bread with Caraway
There is something deeply satisfying about pulling a rustic, golden 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 proofing time, and without any of the tropical-derived oils or fats that sneak into so many store-bought breads and baking mixes. The caraway seeds are the real star here — they bring a subtly earthy, anise-like warmth that makes every slice taste like it came from a proper bakery. Cold buttermilk activates the baking soda to give the loaf its lift, and the signature deep-cut X on top isn't just tradition — it helps the center bake through evenly so you get a consistent crumb all the way across. A brush of melted butter right out of the oven gives the crust a gorgeous sheen and just a little extra richness. Let it rest before slicing and you'll be rewarded with a tender, slightly chewy interior that holds up beautifully to butter, jam, or a bowl of soup.
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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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