Fennel Raisin Soda Bread
A tender, subtly sweet soda bread with warm fennel flavor and plump raisins throughout. This quick bread requires no yeast or rising time, making it perfect for a weekend breakfast or teatime treat. The whole wheat flour adds earthiness that balances the licorice notes of fennel and the natural sweetness of raisins.
- Prep
- 15 min
- Cook
- 40 min
- Wait
- 15 min
- Total
- 1 hr 10 min
- Makes
- 1 round loaf (10 slices)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Line a baking sheet with parchment paper
- Have all ingredients measured before you begin mixing
Mix dry ingredients
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and lightly crushed fennel seeds.
- Ensure the baking soda is evenly distributed throughout the flour mixture to guarantee even rising.
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Ready when: Mixture is uniform and pale, with fennel seeds evenly distributed
Tip: Sift the flours if they feel compacted, as this creates a lighter crumb.
Add raisins and sugar
- Stir the raisins and granulated sugar into the dry mixture using a wooden spoon or spatula, tossing gently until the raisins are evenly coated and distributed throughout.
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Ready when: Raisins are scattered evenly throughout the flour mixture
Tip: Coat the raisins with a bit of flour to prevent them from sinking to the bottom of the loaf.
Add buttermilk and form dough
- Make a well in the center of the dry ingredients and pour in the room-temperature buttermilk.
- Using a wooden spoon, gently stir from the center outward, folding the dry mixture into the buttermilk until a shaggy dough forms.
- The dough will be slightly wetter than bread dough but firmer than cake batter.
- Do not overmix; stop as soon as the flour is incorporated.
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Ready when: Shaggy dough forms with no dry flour streaks visible
Tip: Overworking the dough develops gluten and makes the bread dense. Mix just enough to bring it together.
Shape the loaf
- Turn the dough out onto a lightly floured work surface and gently shape it into a round loaf about 6 inches (15 cm) in diameter.
- The dough will be sticky; use a light touch and avoid kneading.
- Transfer the shaped dough to the prepared baking sheet.
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Ready when: Dough is shaped into a cohesive round and rests on the baking sheet
Tip: If the dough sticks, dust your hands with flour rather than adding flour to the dough itself.
Score the loaf
- Using a sharp chef's knife, cut a shallow X across the top of the loaf, about 1/4 inch (6 mm) deep.
- This allows steam to escape and helps the bread rise evenly.
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Ready when: X is scored cleanly across the top of the loaf
Tip: A sharp knife makes a clean cut; a dull one will drag and damage the surface.
Bake the breadOven 400°F / 205°C
- Place the baking sheet in the preheated 400°F (200°C) oven and bake for 38–42 minutes.
- The loaf is done when it is golden brown on top, sounds hollow when tapped on the bottom, and an instant-read thermometer inserted into the center reads 205–210°F (96–99°C).
- The edges will be darker than the center.
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Ready when: Top is deep golden brown, loaf sounds hollow when tapped on bottom, internal temperature is 205–210°F
Tip: If the top browns too quickly before the center is done, cover loosely with foil for the final 10 minutes.
Cool the bread
- Remove the baking sheet from the oven and place it on a wire rack or heat-safe surface.
- Let the loaf cool on the baking sheet for 10–15 minutes, then transfer it to a wire rack (or wooden cutting board) to cool completely for at least 30 minutes before slicing.
- Warm bread will crumble easily.
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Ready when: Loaf is cool to the touch and feels firm
Tip: Resist the urge to slice while warm; the structure will firm up as it cools.
Good to know
Tips
- This bread has a denser crumb than white soda bread because of the whole wheat flour, which is exactly the point—it pairs beautifully with butter and jam or a slice of cheese.
- Soda bread is leavened by the chemical reaction between baking soda and buttermilk's acidity. This is why accurate measurement and room-temperature buttermilk matter; cold buttermilk may not activate the soda fully.
- For a more tender crumb, replace 2 tablespoons of whole wheat flour with an equal amount of ground oats. This adds a gentle sweetness and keeps the loaf moist longer.
- Fennel seeds complement warm spices like cinnamon or nutmeg. A pinch of either stirred into the dry ingredients adds complexity without overpowering.
Make ahead
Soda bread is best eaten the same day it is baked, but you can prepare the dry ingredients the night before. Store the dry mixture in an airtight container and mix with the buttermilk just before baking.
Storage & reheating
Room temperature: Keep in an airtight container or bread box for up to 2 days. The loaf will gradually dry out. Refrigerator: Store wrapped in plastic wrap for up to 4 days; reheat gently wrapped in foil at 300°F for 10 minutes. Freezer: Wrap cooled loaf tightly in plastic wrap and foil; freeze for up to 3 months. Thaw at room temperature for 2–3 hours before serving, or reheat frozen loaf at 350°F wrapped in foil for 20 minutes.
Substitutions
- whole wheat flour → spelt flour or einkorn flour. Use the same weight; these flours are slightly denser, so the bread may be slightly less fluffy. Add 2–3 tablespoons extra buttermilk if the dough seems too dry.
- raisins → dried currants, dried cranberries, or chopped dried figs. Use the same weight. Adjust sweetness slightly if using tart cranberries (reduce or omit the sugar). Soak dried fruit for 10 minutes in warm water first for plumpness.
- fennel seeds → caraway seeds or anise seeds. Use the same weight; both have similar warm, slightly licorice-like flavors. Caraway is earthier, anise sweeter.
- buttermilk → plain Greek yogurt thinned with water, or milk soured with lemon juice. Mix 1 cup plain yogurt with 1/4 cup water to make 1.25 cups, or add 1 tablespoon lemon juice to 1.25 cups whole milk and let sit 5 minutes. The acidity is essential for the soda to activate.
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- Meal
- Breakfast
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- VegetarianHalal
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