Wholemeal caraway soda bread

Wholemeal caraway soda bread

Category: Snack/side dish, Starter/snack | Serves: 8

Prep time: 15 minutes, plus cooling time | Cooking time: 30-35 minutes


450g (1lb) plain wholemeal flour, plus extra for dusting

1/2 tsp salt

2 tsp bicarbonate of soda

A few turns of freshly ground black pepper

25g (1oz) sunflower spread, diced

2-3 tsp caraway seeds

300ml (1/2 pint) buttermilk

About 3 tbsp skimmed milk, to mix

  1. Preheat oven to 200°C/fan 180°C/gas mark 6. Lightly flour a baking sheet; set aside. Mix flour, salt, bicarbonate of soda and black pepper in a bowl; lightly rub in sunflower spread. Stir in caraway seeds. Make a well in centre; pour in buttermilk, stirring as you go. If necessary, add a little milk to bring mixture together to form a soft, but not sticky, dough.
  2. Gather dough together using your hands; turn it onto a lightly floured surface and knead gently for 1-2 minutes. Shape dough into a 20cm (8in) round; place on prepared baking sheet. Using a sharp knife, cut a deep cross in top of dough; sprinkle with a little extra flour.
  3. Bake in oven for 30-35 minutes or until risen and lightly browned. The loaf should sound hollow when tapped underneath. Transfer to a wire rack to cool. Serve in slices or wedges.

Cook's tips

  • Leave out caraway seeds, if you prefer.

Nutritional information

Wholemeal Caraway Soda Bread