Nutmeg 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 warm spices that sneak into so many baked goods — the flavor here comes entirely from tangy cold buttermilk and the gentle, slightly anise-like bite of caraway seeds. That combination is quietly brilliant: earthy, aromatic, and completely its own thing. The dough is intentionally shaggy and a little sticky, so don't be tempted to overwork it — restraint is what keeps the crumb tender rather than tough. A deep X scored across the top isn't just for looks; it helps the heat reach the center so the loaf bakes through evenly and develops that gorgeous cracked crust. A brush of melted butter straight out of the oven gives the top a soft, rich finish that makes it almost impossible to wait the full ten minutes before slicing. Serve it warm with good butter, alongside a bowl of soup, or just torn apart at the table — it disappears fast either way.
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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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