Sultana and Caraway Soda Bread

    1 hour 5 minutes

    I am not sure if I like this bread best when it is fresh out of the oven or a few days old and toasted? The sultanas with a touch of caraway seeds combine so well.

    2 people made this

    Serves: 20 

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

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C.
    2. Mix flour, baking powder, salt, bicarb and sugar.
    3. Put the sultanas in a small bowl and pour hot water over them. Drain in a colander and dry with paper towel. Add to the flour mixture along with the caraway.
    4. Add the buttermilk to the dough and work the dough for 4-5 minutes until all ingredients are well mixed.
    5. Line a baking tray with baking paper. 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 in English (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  (Review from Allrecipes UK & Ireland)