A simple, easy recipe for sourdough Irish soda bread made with tangy sourdough discard. Slightly sweet with a hint of butter!
What Is Irish Soda Bread?
In America, we know Irish soda bread as a slightly sweet, raisin-studded quick bread served with corned beef and cabbage, the official feast of St. Patrick’s Day. The texture is dense and hearty, similar to a scone (not actual bread), since it’s made without commercial yeast.
In Ireland however, old school soda bread was a bit more simplistic. Made with just 4 ingredients (soft wheat flour, baking soda, sour milk and salt) it was enjoyed year round with soups, stews, and served warm with tea. More interesting facts here.
Like most recipes I suppose, it became modernized over time to include butter, sugar, citrus zest and even eggs. I happen to like these modernized versions, with tangy sourdough for flavor and texture, and couldn’t imagine St. Patrick’s Day without it!
You Will Need
- All Purpose Flour (I use King Arthur)
- Sugar
- Salt
- Baking Soda
- Butter
- Egg
- Sourdough Discard
- Buttermilk
- Raisins
How to Make It
In a stand mixer, combine the dry ingredients, followed by the wet ingredients. The dough will come together in under 10 minutes! If you do not have a mixer, it can be done by hand too, with a little elbow grease.
Note: after mixing, the texture will be slightly sticky- this is normal (see images below). I use King Arthur All Purpose Flour because it absorbs more liquid than regular all purpose flour, but any all purpose flour will do. You can always add more flour as needed to adjust the texture.
Once you’re done with the dough, shape it into a ball, cut a large X on top, and bake @ 375 F for 45-55 minutes. Done!
Irish Soda Bread Tips
- Irish Soda bread is easier to cut into thick wedges, rather than slices- it’s too crumbly. Use a large serrated knife.
- A chemical reaction takes place between the buttermilk + baking soda during baking; it makes the dough rise. For best results, I do not recommend non-dairy substitutions.
- For a sweeter, softer, cake-like version: use 400 g Tipo 00 flour (this is a fine milled soft wheat flour) and the zest of 1/2 orange. Great with coffee!
- Use Kerrygold butter for extra richness and color.
Why Sourdough?
Traditional Irish soda bread did not contain sourdough. However, the addition is a practical and tasty upgrade. Here’s why.
Flavor: Sourdough adds a unique depth of flavor to any baked good. When combined with baking soda, the sour notes actually neutralize- the soda bread will not taste sour.
Preservation: The naturally occurring acids in sourdough act as a built-in preservative. The acids enhance the texture, tenderizing the crumb. I use about 1 full cup of sourdough discard for Irish soda bread. It works beautifully.
No Waste: A pile up of sourdough discard can feel overwhelming. This recipe will put it to good use without the waste. Read more here- Sourdough Discard 101: Recipes & Faqs Answered.
More Sourdough Discard Recipes
- Fluffy Sourdough Pancakes
- Ultimate Sourdough Banana Bread
- Cinnamon-Sugar Sourdough Waffles
- Secret Ingredient Sourdough Cornbread
Sourdough Irish Soda Bread
- Prep Time: 10
- Cook Time: 45-55
- Total Time: 26 minute
- Yield: 1 Loaf
- Category: Bread
- Method: Oven-Baked
- Cuisine: Irish
- Diet: Vegetarian
Description
A simple, easy recipe for sourdough Irish soda bread made with tangy sourdough discard. Slightly sweet, not too dense, with a hint of butter. Adapted from Ina Garten.
Ingredients
- 375 g (3 cups) all purpose flour (I use KAF)
- 50 g (4 tbsp) granulated sugar
- 5 g (1 tsp) baking soda
- 7 g (1 1/2 tsp) fine sea salt
- 60 g (4 tbsp) unsalted butter, cold, cut into small cubes
- 1 large egg
- 170 g (appx. 3/4 cup) buttermilk
- 200 g (appx. 1 cup) sourdough starter discard (see notes)
- 150 g (1 cup) raisins
Notes
- Volume measurements are in US cups.
- If you do not have buttermilk, use 3/4 cup milk + 1 scant tablespoon fresh lemon juice.
- My sourdough discard is 100% hydration. This means it’s made up of equal parts flour and water by weight, and has a thick, batter-like texture. Your starter might be a different hydration % which is fine.
Instructions
- Preheat oven to 375 F (190 C) Line a baking sheet with parchment paper.
- Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter, a few cubes at a time, and mix until incorporated.
- Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl.
- Woking in batches, gradually pour the buttermilk mixture into the flour mixture.
- Add the raisins. Mix to combine; the dough will be slightly wet and sticky.
- Scoop the dough onto a well floured surface. Knead it a few times into a round ball. With a serrated knife, cut an “x” into the top.
- Bake on the center rack for 45-55 minutes. If necessary, cover the loaf with foil at the 40 minute mark to prevent over browning. The soda bread is finished when a toothpick (or spaghetti strand!) comes out clean when inserted. The bottom should sound hollow when you give it a knock.
- Transfer to a wire rack to cool.
- With a serrated knife, cut into wedges (much easier than slices), and serve warm or at room temperature with butter. Soda bread is best enjoyed on the same day it’s made.
Keywords: Irish soda bread, Ina Garten, simple recipe, easy, sourdough discard recipe, sourdough starter
Comments
Darshan Jain says
Does it taste well???
Richard Tunner says
The soda bread looks great. BTW, when I think back I am not sure which is better, lack of sleep when the baby could not sleep or lack of sleep waiting for the teenager to get home from a study group at a friends house.
★★★★★
Liesl Coates says
Emilie!
I finally made this- only 4 days late for St. Patricks Day! It was soooo wonderful; maybe not as perfectly shaped as yours, but the crumb was just as good. I used crimson golden raisins that I chopped up and added some orange zest, and it was wonderful- my husband also raved! I really love how much discard it uses. Also, on a side note for a comment I made about shaping a Boule bread, I figured out what my biggest problem was: not only did I go to a new flour (from Gold medal to Bob’s) but I forgot that it was all purpose and not bread flour! No wonder! Can’t believe I did that! Can’t wait to try again:). xoxo Liesl
★★★★★
Sharon says
I must admit I was quite skeptical about trying this recipe since I’ve never eaten Irish soda bread. Because Emilie’s recipes haven’t failed me yet, I thought I’d try it. Well, this recipe also goes into the “keeper” folder! Absolutely delicious! My husband raved about it. I boiled the raisins before adding them to the bread…perfection! Thank you so much for providing such wonderful recipes. Also, I love your book as it is amazingly helpful for a beginner like me! I believe experienced bakers would enjoy it, too.
★★★★★
Kristin says
Easy to make and very tasty! My husband said it was the best Irish Soda bread he has ever eaten.
★★★★★
Sallie says
This was my first time making Irish soda bread and it is OOF THE HOOK! Thank you! I was delighted to find a recipe using discard, and this one also had less butter than other recipes – a good thing. I used about 1/3 whole wheat flour and 2/3 AP, and also half brown sugar and half white. The crust is amazing and so is the flavor! I will be baking this again and sharing! I can’t stop eating it. :)
★★★★★
Carla says
This recipe was perfect! Even so, I couldn’t resist adding zest of one lemon and zest of one orange. Delicious! I made it Sunday. It’s so good I am ready to make another one tomorrow. If I were to halve the recipe do you have any suggestions for baking time?
★★★★★
Beekite says
I am going to send this recipe to all my friends because this recipe is amazing. Thank you♥️♥️♥️
★★★★★
Emilie Raffa says
Amazing!!! Thank you!!!
Eliza J says
Can’t wait to try it!
★★★★★
Emilie Raffa says
Enjoy! It’s delicious :)
Liesl Coates says
Hi again,
I forgot to mention that besides Saint Patricks Day, I am excited to make this because my husband and I watched a food show a while back and they featured Irish Soda bread and I wanted to make it- probably made it more than 30 years ago! So I’m happy to try it with the discard. :) :)
★★★★★
Emilie Raffa says
Ooo yay! I love food shows like that. Food history has always intrigued me. In fact, when doing research for this post, it was really interesting to learn the difference between old-school Irish soda bread and the American versions. Certainly a tasty evolution indeed! I think the discard adds a nice touch. Enjoy :)
Liesl Coates says
Hi Emilie!
I am very excited to make this! I feel kind of silly for asking this, but when you say “discard fed at 100% hydration,” do you mean I shouldn’t use the discard that I pour out when I initially go to feed it to make it active? I read your very informative post about Discard, and I’ve made sourdough pancakes and other stuff from discard, but it’s always the starter that I took out before I fed it. I am thinking for this recipe you mean that you take out some starter, feed it, let it become active so that you can make bread, use what you need for the bread, then pour some out again to feed it before you put it back in the refrigerator? This second discard is what you use? Speaking of making bread, I’m going to make my in-laws (yikes!) a loaf of high-hydration for a dinner party we’re having this weekend. My mother-in-law claims she doesn’t care for sourdough and I plan on changing her mind! I made some regular yeast bread a couple of weeks ago because I need to use up some old yeast I have in the freezer, and I have to say that I wasn’t impressed! It’s just so dry compared to sourdough:).
★★★★★
Emilie Raffa says
Hi Liesl! So nice to hear from you! My wording was off. Discard is what you pour off from the starter. You don’t have to feed it first. To clarify: “Fed at 100% hydration” was just included so the reader would know what type of starter I was working with. Bakers always ask me this. Does that make sense?
And PS: I bet you will change her mind! Isn’t it amazing how you can tell the difference sourdough vs. yeast? So cool.
Liesl Coates says
Hi Emilie,
Yes, thank you, that’s exactly what I thought! I thought you probably meant that it was a starter that had already gone through the process to make it active (i.e,, a true starter, not one that you are making)- but I got confused.
Yes, I am pretty confident I will change my mother-in-law’s mind, because this bread is so much better than the store-bought type. My mother-in-law does a lot of yeast baking- so maybe I’ll give her my old yeast- haha!
I don’t want to ramble, but I do find the scientific process so fascinating: it’s just like you say- every starter is different. I say that because I’ve had several at this point, and my current one has gotten really thick in the refrigerator, almost like it has begun to freeze. I just added a bit of extra water last time I fed it, just like you say you can do:).
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Maria says
This looks great. But not sure what “fed @ 100% hydration)” means. Checked accompanying article about discard recipes with FAQs but didn’t see there either.
Thanks for any help!
Emilie Raffa says
Hi Maria! Great question. All starters are different. They are fed with different types of flours and varying quantities of water. “Fed at 100% hydration,” means it’s made up of equal parts flour and water by weight. The texture is thick and batter-like. I like to mention this in my posts, so the reader knows what type of starter was used in the recipe. However, I can see how my wording was confusing; you do not need to actually feed your starter prior to making this (although you can if you want!). I made an adjustment to the recipe for clarification. Hope this helps! :)