This twist on the traditional rustic Irish soda bread recipe is the perfect addition to any St. Patrick's Day dinner. So easy to make, with an herbaceous aroma with a hint of anise or fennel, it's a great hearty bread to serve table-side for family dinners smothered with butter, or for soaking up those Autumn stews.
Author:
lollygag
Ingredients
3 ½ C. unbleached flour or bread flour
1 ½ C. Buttermilk
¾ Tsp. Kosher salt
¾ Tsp. Baking soda
2 ½ Tsp. Caraway seeds
Directions
Preheat the oven to 450 F. while you prepare your dough.
Add the flour, salt, and baking soda large mixing bowl and make a small well in the center.
Add the buttermilk to the well and use a wooden spoon to slowly combine until you have a shaggy sticky dough.
Pour the dough onto a lightly floured work surface and knead dough 3-4 times, careful not to over work.
Place some parchment paper or a non stick silpat silicone liner onto the sheet pan and place the dough onto the pan forming a elongated loaf with your hands.
Using a large knife, carefully cut and X onto the top of the bread dough, sprinkle with a little flour and kosher or sea salt.
Place the bread into the oven and cook for 15 minutes at 450 F.
Reduce heat to 400 F. and rotate the pan for even browning.
Cook for another 25 minutes or until the bread is a nice dark golden brown color.
Remove from oven and let cool for 15-20 minutes.
Serve with softened butter or Irish butter of choice.
Recipe Note
This bread is great for soaking up stews, soups, or saucy dishes or coat with smashed avocado and boiled egg for a filling breakfast treat!
