Courtesy of

Caraway-Studded Irish Soda Bread

Contributed by: Chris WebAdmin. of


  • 1 tablespoon vegetable shortening
  • 6 cups all-purpose flour
  • 1 teaspoon caraway seeds
  • 11/2 teaspoons salt
  • 11/2 teaspoons baking soda
  • 12 tablespoons salted butter, chilled and cut into small cubes
  • 1 tablespoon Dijon mustard
  • 21/4 cups buttermilk


Preheat the oven to 425 F. Grease two 13-inch-by-18-inch baking sheets and set aside.

Place the flour, caraway seeds, salt and baking soda in a large mixing bowl. Add the butter, and using your fingers or a pastry blender, combine until the mixture resembles small peas.

Mix the mustard and buttermilk gradually into the flour mixture. Knead the dough gently, flouring your hands as needed, and gather it into a ball. Cut the ball in half, forming each half into a 6-inch, somewhat flat, circle. With a sharp knife, cut the figure "X" 2 inches long and 1/2 inch deep in the center of each bread, extending the cut to the sides of the bread.

Place the bread rounds on the two greased baking sheets. Bake for about 45 minutes, until the breads are golden brown. Cool the breads on a wire rack.

Serving Size: Makes 32 slices.

Find this page online at: