Mustard Free Soda Bread with Caraway

There is something deeply satisfying about pulling a rustic, golden loaf out of the oven knowing you made it with nothing more than flour, buttermilk, baking soda, and a handful of caraway seeds. The caraway adds a subtly earthy, slightly anise-like flavor that makes every slice taste like it came from a proper artisan bakery. Because this bread relies on the reaction between baking soda and cold buttermilk rather than yeast, there is no proofing time and no complicated technique — just mix, shape, score, and bake. The deep X cut into the top is not just for looks; it helps the center bake through evenly so you get a consistent crumb all the way across. For anyone navigating condiment-heavy kitchens or packaged bread with long ingredient lists, baking your own loaf from scratch is the cleanest solution possible — you know exactly what went in. A brush of melted butter straight out of the oven gives the crust a gorgeous sheen and just enough richness to make it irresistible. Serve it warm with soups, stews, or simply torn apart at the table with good butter.

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