Sourdough Irish Soda Bread
Sourdough Irish soda bread is a quick and flavorful twist on the classic loaf. Made with sourdough discard, buttermilk, and baking soda, it offers a mild tang and soft texture. Simply mix dry ingredients, cut in butter, add wet ingredients, shape the dough, and bake until golden. Perfect served warm with butter or alongside soups and stews!
Print Recipe
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!
Notes
*Calories approximate per 1/8 slice
Servings: 8 servings
Calories: 170kcal
