Currant and caraway soda bread

Currant and caraway soda bread


2 people made this

About this recipe: This bread contains currants and a touch of caraway, which tastes really great. Once the bread isn't quite so fresh, it is still very good toasted. The recipe yields 2 loaves.


Serves: 20 

  • 550g plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon bicarbonate of soda
  • 50g sugar
  • 175g currants
  • 1 tablespoon caraway seeds
  • 475ml buttermilk

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat oven to 180 C / Gas 4.
  2. Mix flour, baking powder, salt, bicarb and sugar.
  3. Put the currants in a small bowl and pour hot water over them. Drain in a colander and dry with kitchen paper. Add to the flour mixture along with the caraway.
  4. Add the buttermilk to the dough and work the dough with a dough hook for 1-2 minutes until all ingredients are well mixed.
  5. Line a baking tray with baking parchment. With floured hands, form two loaves and lay apart from each other on the baking tray (they can be an irregular shape). Dust with a little flour, and use a sharp knife to cut a cross on each loaf.
  6. Bake for 45-55 minutes in the preheated oven until a skewer comes out clean. Cool on wire rack.

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Reviews (1)


Easy to prepare, but the dough was rather wet to use the dough hook. I checked it after 35 minutes and it was already browned so I covered it with a piece of foil. After 45 minutes, it was slightly overcooked. It was still nice and soft in the middle however. Perfect amount of currants, but could use a touch more caraway seed. - 08 Mar 2012

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