I’ve had good luck with this one:
https://www.seriouseats.com/real-irish-soda-bread-recipe
Raw interior and burnt crust means you’re baking too hot. You need to turn the oven down for (at least) the second half of the bake.
this post was submitted on 03 Jul 2025
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Have you adjusted your temp and cooking times for altitude? Bread and other baked goods always need to be tinkered with unless you live at sea level.
Wish I had it. My old landlord's wife used to make the most heavenly Irish soda bread with caraway seeds. Been at least ten years ago and I remember that one like it was yesterday.
Edit to add, when she told me about the caraway seeds I was repulsed and scoffed to myself. As if this elderly magician slash artist was screwing up a classic. That was until I tasted it. My goodness.
Think about experimenting with the setup. Try preheating the dutchie part of the way, or all way, or extra. Then try different temps and times. Cooling in the oven vs quickly, etc. If you take notes you'll learn a ton and really master the recipe.