Welsh Buttermilk and Caraway Loaf

Name: Welsh Buttermilk and Caraway Loaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: Welsh
Ingredients: 450 g Plain flour; 1 tsp bicarbonate of soda; 1 tsp Fine sea salt; 25 g caster sugar; 2 tbsp Caraway seeds; 40 g Unsalted butter; 350 ml Buttermilk; 1 tbsp Whole milk

A traditional Welsh soda loaf enriched with buttermilk and fragrant caraway seeds, boasting a crisp golden crust and tender crumb.

🇬🇧United Kingdom· West Wales

Prep: 15 min
Cook: 40 min
Total: 55 min
Servings: 8
Difficulty: Easy
Calories: 225 kcal

Ingredients

0 of 8 gathered

Servings

450 g Plain flour — plus extra for dusting
1 tsp bicarbonate of soda — leavening agent
1 tsp Fine sea salt — fine table salt also works
25 g caster sugar — adds subtle sweetness
2 tbsp Caraway seeds — whole fragrant seeds
40 g Unsalted butter — cold and cubed
350 ml Buttermilk — llaeth enwyn (Welsh buttermilk)
1 tbsp Whole milk — for brushing the loaf

Equipment

•Baking tray
•Greaseproof paper
•Large mixing bowl
•Sieve
•Wire cooling rack
•Pastry brush

Nutrition

Per serving, approximate

Calories: 225 kcal
fat: 5 g
carbs: 38 g
fibre: 2 g
protein: 6 g
calories: 225 kcal

Instructions

1
Preheat your oven to 200°C (180°C fan) and line a baking tray with greaseproof paper.
2
Sift the plain flour, bicarbonate of soda, and fine sea salt into a large mixing bowl.
3
Stir in the caster sugar and caraway seeds until evenly distributed throughout the dry ingredients.
4
Rub the cold cubed butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
5
Make a well in the centre of the dry ingredients and pour in the buttermilk.
6
Mix swiftly with a round-bladed knife until a soft, slightly sticky dough forms.
7
Turn the dough out onto a lightly floured worktop and shape it gently into a round loaf.
8
Transfer the round loaf onto the prepared baking tray.
9
Cut a deep cross across the top of the loaf with a sharp knife.
10
Brush the loaf lightly with milk and dust with a pinch of plain flour.
11
Bake for 35 to 40 minutes until deeply golden and the base sounds hollow when tapped.
12
Transfer to a wire cooling rack and allow to cool before slicing.

Chef's tips

Do not overwork the dough or the loaf will become dense and heavy. Handle the mixture as lightly and quickly as possible once the buttermilk touches the bicarbonate of soda. Slashing a deep cross helps heat penetrate the centre of the loaf evenly.

Ingredient substitutions

buttermilk → 350 ml whole milk mixed with 1 tbsp fresh lemon juice, left to stand for 5 minutes
caraway seeds → aniseed or fennel seeds for a slightly different herbal flavour profile

Storage

Store the cooled loaf wrapped in greaseproof paper in a bread bin for up to 3 days, or slice and freeze for up to 1 month.

Reheating

Toast individual slices directly from fresh or frozen under a medium grill or in a toaster until hot and crisp.

Common mistakes to avoid

•Kneading the dough like yeasted bread, which creates a tough and dense texture.
•Letting the wet dough sit on the counter too long before baking, reducing the rise.
•Cutting into the bread while piping hot, which makes the crumb gummy.

Serving suggestions

Serve warm, sliced thickly and spread generously with salted Welsh butter.Pair alongside mature Welsh Caerphilly cheese and apple chutney.Enjoy toasted on the second day with a hot cup of Welsh brew tea.