Vegetarian Soda Bread with Caraway
There is something deeply satisfying about pulling a golden, rustic 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 is no proofing, no kneading, and no waiting around — just mix, shape, score, and bake. The caraway seeds are the real star here, lending a subtly earthy, almost anise-like warmth that makes every slice taste like it came from a proper bakery. That deep X scored across the top is not 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. A brush of melted butter straight out of the oven adds a rich finish that takes it from humble to genuinely impressive. Serve it warm with good butter and a bowl of soup, or slice it thick for sandwiches the next day — it holds up beautifully 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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