Caraway Pepper Soda Bread

Here's a recipe for Caraway Pepper Soda bread, which gets its name and rising power from baking soda.

March 5, 2012

This quick bread gets its rising power—and its name—from baking soda. This recipe was inspired by Irish soda bread, which typically is made with currants, caraway seeds, and buttermilk.

Serves: 8
Prep: 30 min
Cook: 30 min
Total: 1 hr 5 min

  • 1 3/4 cups whole-wheat flour
  • 1 1/2 cups unbleached all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon caraway seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cracked black pepper
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 tablespoons canola oil

1. Preheat the oven to 400°F. Grease a 9" round cake pan.


2. In a food processor fitted with a steel blade, mix the wholewheat flour, unbleached flour, brown sugar, caraway seeds, baking powder, baking soda, pepper, and salt. Add 1 1/4 cups of the buttermilk and the oil. Pulse to form a wet dough, adding the remaining 1/4 cup buttermilk if the dough is too dry.

3. Place on a floured surface. Knead 10 times to form a round loaf. Cover lightly with flour. Press in to the prepared pan. Cut an X into the center. Bake for 30 minutes, or until the bread is browned and shrinks from the sides of the pan. Let cool on a rack for 5 minutes before serving.

Nutritional Facts per serving
Calories     240.5 cal
Fat     4.8 g
Saturated fat     0.6 g
Cholesterol     1.8 mg
Sodium     548.8 mg
Carbohydrates     43.4 g
Total sugars     5.7 g
Dietary fiber     4.2 g
Protein     7.7 g

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