Sourdough Irish Soda Bread

5 from 3 votes

This Sourdough Irish Soda Bread turns leftover sourdough discard into a classic St. Patrick’s Day quick bread with a soft, tender crumb and golden crust.

Course Bread, Side Dish

Cuisine Irish

Prep Time 15

Cook Time 45

Cool Time 30

Total Time 1 30

Servings slices

Calories 210kcal

Author Ashley Petrie, RDN, LDN

Equipment

Mixing bowls
Whisk
Rubber spatula
Rimmed baking sheet or cast iron skillet
Parchment paper

Ingredients

4 cups (480 grams) all-purpose flour
2 teaspoon2 Diamond Crystal Kosher Salt reduce to 1 teaspoon if using Morton's kosher salt or table salt
1 teaspoon baking soda
1 ¾ cups buttermilk
½ cup (100 grams) sourdough starter discard
4 tablespoons unsalted butter melted
1 cup raisins or currants optional

Instructions

Preheat your oven to 400°F. Line a rimmed baking sheet or cast iron skillet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
4 cups (480 grams) all-purpose flour, 1 teaspoon baking soda, 2 teaspoon2 Diamond Crystal Kosher Salt
In a separate bowl, whisk together the buttermilk, sourdough discard, and melted butter until smooth.
1 ¾ cups buttermilk, ½ cup (100 grams) sourdough starter discard, 4 tablespoons unsalted butter
Create a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula, gently fold everything together until just combined and no dry pockets remain. The dough will be soft, shaggy, and slightly sticky. If using raisins or currants, fold them in at this stage.
1 cup raisins or currants
Transfer the dough to the prepared baking sheet or skillet and gently shape it into a round loaf. If you like, you can score the top with a sharp knife to make the traditional cross, but it’s not necessary—the bread bakes beautifully without it.
Bake for 40–50 minutes, or until the loaf is golden brown and the internal temperature reaches 190°F. If the top begins browning too quickly, loosely tent it with aluminum foil.
Transfer the bread to a wire rack and let it cool for about 30 minutes before slicing. Serve warm or room temperature.

Notes

Buttermilk Substitution: Mix 2 tablespoons of lemon juice or white vinegar with 2 cups of regular milk and let sit for 5-10 minutes. Use 1 ¾ cups of this mixture in the recipe.
Storage: Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

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