Pescatarian Soda Bread with Caraway
There is something deeply satisfying about pulling a rustic, golden loaf out of the oven knowing you made it with just a handful of pantry staples and zero yeast. Cold buttermilk reacts with the baking soda to give this bread its lift, so there's no proofing time, no kneading, and no waiting around — just mix, shape, score, and bake. The caraway seeds are the real star here, lending a subtly earthy, slightly anise-like flavor that makes every slice taste like it came from a proper Irish bakery. That deep X scored across the top isn't just for looks — it helps the heat reach the center so the crumb bakes through evenly while the crust turns a gorgeous, crackling golden brown. An optional brush of melted butter right out of the oven adds a rich finish that takes it from humble to irresistible. This loaf is wonderful alongside a bowl of chowder, sliced thick for smoked salmon and cream cheese, or simply torn apart while still warm with a little extra butter melting into the crust.
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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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