Sourdough Irish Soda Bread: A Tangy Twist on a Classic
Irish soda bread is a beloved staple, known for its rustic charm, hearty texture, and quick preparation. Traditionally made with baking soda as the leavening agent, this bread is a go-to for those seeking a simple yet satisfying loaf. But what if you could elevate it even further? Enter sourdough Irish soda bread—a delightful fusion of tangy sourdough and classic soda bread that brings depth of flavor while maintaining the ease of the original.
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Why Make Sourdough Irish Soda Bread?
Adding sourdough discard to Irish soda bread enhances its taste with a mild tang, adds a slight chewiness, and even improves its digestibility. It’s a fantastic way to use up excess sourdough discard while creating a unique loaf that pairs beautifully with soups, stews, or a simple smear of butter and jam.
Ingredients:
- 2 cups all-purpose flour
- 1 cup whole wheat flour (optional, for added nuttiness)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sourdough discard (unfed)
- 3/4 cup buttermilk (or more as needed)
- 2 tablespoons honey or sugar (optional, for a touch of sweetness)
- 3 tablespoons unsalted butter, cold and cubed
- 1/2 cup raisins or currants (optional)
How to Make Sourdough Irish Soda Bread
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
- Cut in Butter: Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients: Stir in the sourdough discard and buttermilk, mixing just until a shaggy dough forms. If adding raisins or currants, fold them in now.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Avoid over-kneading to keep the bread tender.
- Score & Bake: Place the dough on the prepared baking sheet or skillet. Use a sharp knife to cut a deep “X” across the top—this helps the bread bake evenly. Brush top of bread with buttermilk. Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve warm with butter, jam, or alongside my favorite: Guinness Beef Stew!
Tips for the Best Sourdough Irish Soda Bread
- Adjust hydration: If your dough feels too dry, add a bit more buttermilk. If it’s too sticky, sprinkle in a little more flour.
- For a crunchier crust: Bake on a preheated cast-iron skillet or stone.
- Customize flavors: Add a teaspoon of caraway seeds for a more traditional flavor or swap out raisins for chopped nuts.
A Perfect Loaf for Any Occasion
Sourdough Irish soda bread combines the best of both worlds—tangy sourdough flavor and the quick convenience of soda bread. Whether for St. Patrick’s Day or an everyday treat, this simple yet flavorful loaf is sure to become a favorite in your kitchen. Enjoy it fresh and warm, or toast up leftovers for a delicious next-day snack!
Sourdough Irish Soda Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour (optional, for added nuttiness)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sourdough discard (unfed)
- 3/4 cup buttermilk (or more as needed)
- 2 tbsp honey or sugar (optional, for a touch of sweetness)
- 3 tbsp unsalted butter, cold and cubed
- 1/2 cup raisins or currants (optional)
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
- Cut in Butter: Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients: Stir in the sourdough discard and buttermilk, mixing just until a shaggy dough forms. If adding raisins or currants, fold them in now.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Avoid over-kneading to keep the bread tender.
- Score & Bake: Place the dough on the prepared baking sheet or skillet. Use a sharp knife to cut a deep “X” across the top—this helps the bread bake evenly. Brush dough with buttermilk. Bake for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve warm with butter, jam, or alongside my favorite: Guinness Beef Stew!
