Gut Friendly Soda Bread with Caraway

There is something deeply satisfying about a loaf of bread that comes together without yeast, proofing time, or any complicated steps. This rustic round relies on baking soda and cold buttermilk to do the heavy lifting — the acidity in the buttermilk activates the soda instantly, giving you a tender, open crumb without any fermentation fuss. Caraway seeds are the real star here, lending a warm, slightly anise-like depth that makes every slice taste like it came from a proper bakery. The dough is intentionally kept rough and barely worked, which keeps the texture light rather than dense or gummy — exactly what you want when you're being mindful about digestive comfort. A deep X scored across the top isn't just tradition; it helps the center bake through completely so you get an even, well-cooked loaf all the way to the middle. A brush of melted butter straight out of the oven gives the crust a gorgeous sheen and a little extra richness. Slice it while it's still slightly warm and you'll have a hard time stopping at one piece.

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