Rustic Irish Soda Bread with Caraway Seeds

Instructions

1. 1

   Preheat your oven to 200°C and line a baking tray with parchment paper.

   Tip: A properly heated oven ensures even browning of the bread's crust.

2. 2

   In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, salt, and caraway seeds. Mix these dry ingredients together thoroughly.

   Tip: Sifting the baking soda helps distribute it evenly to avoid dark spots in the bread.

3. 3

   Make a well in the centre of the dry mixture and pour in the buttermilk. Using a wooden spoon or your hands, gently mix until a shaggy dough forms. Do not overwork the dough.

   Tip: Overmixing develops gluten and makes the bread tough; stop as soon everything is just combined.

4. 4

   Turn the dough out onto a lightly floured surface and shape it into a round loaf about 20cm in diameter. Place it on the prepared baking tray.

   Tip: A round shape helps the bread cook evenly from all sides.

5. 5

   Using a sharp knife, score a deep cross into the top of the loaf, cutting about 1cm deep. This helps steam escape and creates an attractive finish.

   Tip: The cross is traditional and also signals that the bread has risen properly during baking.

6. 6

   Brush the top with melted butter and drizzle with honey for a subtle sweetness and golden crust.

   Tip: This adds flavor and helps create a lovely caramelized exterior.

7. 7

   Bake for 40-45 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely tent with foil for the final 10 minutes.

8. 8

   Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing.