This is a quick bread, no yeast, no waiting, just baking soda and wonderful hot fresh bread from the oven! Crusty on the outside and tender on the inside with great flavor from the caraway seeds. Best eaten warm, so it is a perfect bread to make late afternoon to eat with dinner. My son and I couldn’t wait, we ripped off a big hunk and shared it, delicious.
3½ cups flour (I used 2½ cups white flour & 1 cup rye flour)
1 Tbl sugar
1 tsp salt
1 tsp baking soda
2 tsp caraway seeds
4 Tbl butter, softened
1½ cups buttermilk
Preheat oven to 450°. In large bowl, whisk together flour, sugar, salt, baking soda, and caraway seeds. Cut butter into flour mixture until resembles coarse meal. Make well in the center of the flour. Pour buttermilk into center, fold flour over buttermilk and gently mix until just combined. Place dough on floured surface, knead just a few times to shape into round loaf. Do not over-knead or bread will be tough. Place round loaf onto lightly greased baking sheet. Make 1-inch deep cuts, forming a cross, scoring helps heat get to center of loaf while baking. Bake for 15 minutes at 450°, then lower the heat to 400° and cook for 25 more minutes. Cover with foil during baking if starts to get too brown. Let bread sit baking sheet for 5-10 minutes to cool. Move to wire rack, or right to the table!
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.