Sweet Irish Soda Bread With Caraway Seeds & Raisins (a.k.a. Spotted Dog)
This bread is a modern take on a traditional Irish favorite, created quickly and easily in a pressure cooker. Perfectly moist with a crisp crust, spiced with caraway seeds and filled with sweet raisins, it's a delightful treat for any occasion.
Equipment
- 1 Pressure cooker for perfect, quick cooking
- 1 Sharp knife to cut the deep cross
Ingredients
Main ingredients
- 4 cups all-purpose flour the base of your dough, gotta be sturdy but soft
- 1 teaspoon baking soda the classic Irish soda bread leavener, no yeast fuss
- 1 teaspoon salt for balance, don't skip it or the bread tastes flat
- 2 tablespoons sugar gives it that sweet touch that makes this a treat
- 1 tablespoon caraway seeds this spice gives it the real Spotted Dog vibe
- 1 cup raisins sweet little bursts of goodness throughout your loaf
- 1 ½ cups buttermilk adds moisture and tang, bringing all together
Instructions
Instructions
- First, start by lining your pressure cooker inner pot with parchment paper. You want it clean and easy to lift out your bread.
- Next, mix 4 cups flour, baking soda, salt, and sugar in a big bowl. Whisk it good to spread everything out.
- Stir in the caraway seeds and raisins. You wanna make sure they're all spread out so each bite's got a bit of sparkle.
- Make a well in the center and pour in the buttermilk. Stir gently till it just starts coming together. Don't overmix or it gets tough.
- Dust a work surface with flour and dump your dough out. Gently knead it just a few times. This isn't bread that needs a ton of kneading, just enough to hold together.
- Shape your dough into a round loaf. Place it on the parchment paper inside the cooker pot so it's ready for steam.
- Use a sharp knife to cut a deep cross on the top of your dough. This helps the steam cues escape and lets your loaf expand beautifully.
- Lock the lid, set to high pressure, and cook around 30 minutes. When done, listen for the valve hiss and slow release the pressure for best texture. Then pull out your loaf and let cool before slicing.
Notes
If you got leftovers, wrap your bread in a clean towel and then in a paper bag to keep that crust crisp overnight. Perfect for next day toast.
For longer storage, slice and put in airtight containers or zip bags. Keep it in the fridge if you plan to eat within week. This stops mold but dries bread fast, so reheat gently.
Want it longer? Freeze slices wrapped tightly in foil or plastic wrap. When you're ready, just pop slices right in the toaster or oven.
Remember to always cool bread completely before storing to avoid sogginess. You wanna keep that Spotted Dog feeling fresh even days later.