My simple, easy, step-by-step recipe for homemade sourdough Irish soda bread made with tangy sourdough discard (no instant yeast). The taste is slightly sweet, with a hint of butter and plump juicy raisins.
I’ve been baking Ina Garten’s homemade Irish soda bread since 2012. It’s the easiest, most reliable recipe I know. It’s not too dense or cloyingly sweet, with rich, buttery flavor throughout. Now, I make it with sourdough.
The recipe leans on ~1 cup of sourdough starter, which adds a mild, complex flavor and ensures a fresh, tender crumb that’s never dry. A classic alongside to your St. Patrick’s Day spread, my homemade Irish soda bread is just as good for breakfast. Explore more of my sourdough discard recipes here.
My Tested Tips For Success:
- You can use active starter or discard– it’s up to you.
- A chemical reaction takes place between the buttermilk and 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 from Italy that I use to make fresh homemade pasta) and the zest of 1/2 orange. Great for breakfast with coffee.
- Irish Soda bread is easier to cut into thick wedges, rather than slices- it’s too crumbly. Use a large serrated knife.
How To Make Sourdough Irish Soda Bread {Step-By-Step Recipe}
When testing this recipe, I’ve found that it’s best to use a stand mixer fitted with the paddle attachment. The dough is slightly sticky. Here are the steps!
Step 1: Mix The Dough
Start by mixing the dry ingredients together to the bowl of a stand mixer. Then add the butter a few cubes at a time (in the video, I dumped all the butter at once because I forgot. It sill worked!). Add the wet ingredients.
After mixing, the texture will be a little wet and sticky. This is normal. On a personal note, I used King Arthur All Purpose Flour which absorbs more liquid than other brands of all purpose flour. In your case, this means you might have to add more flour as needed to adjust the texture if it seems off.
Step 2: Shape The Dough
Once you’re done with the dough, shape it into a ball. It comes together very easily. Then cut a large X on top. I use a long serrated knife.
Step 3: Bake
Bake your Irish soda bread on the center rack. Bake @ 375 F/190 C for 45-55 minutes. Done! Let it cool down a bit before slicing.
Watch The Video
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Homemade Sourdough Irish Soda Bread
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 1 Loaf 1x
- Category: Sourdough Discard Recipes
- Method: Oven-Baked
- Cuisine: Irish
- Diet: Vegetarian
Description
A simple, easy, step-by-step recipe for homemade sourdough Irish soda bread made with tangy sourdough discard. Slightly sweet, not too dense, with a hint of rich butter flavor butter. Recipe was adapted with changes from Ina Garten.
Notes & Tips
- 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.
- For the non-sourdough version of this recipe, click here.
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 or active sourdough starter
- 150 g (1 cup) raisins
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. Place onto your lined sheet pan.
- 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.
Comments
Anonymous says
Anonymous says
Angi says
Silly question: When baking, did you put the loaf directly on the rack in the oven? Or is it baked in a Dutch oven? Cookie sheet?
Emilie Raffa says
Hi there! You place the dough onto a parchment lined sheet pan :)
Angi says
I see that now! Thank you!
Anna says
Can I drop the egg?
Celia says
Such a great recipe! I did half golden raisins and half dried cranberries because that’s what I had on hand. I can’t stop eating it.
JMcK says
How would i adapt baking instr of this recipe for a half loaf ?
Lisa Vigliotta says
I put in starter and liquids first then butter , then dry ingredients. All on a bread maker using dough setting. Then pulled out and reshaped before baking on corn meal sprinkled parchment. Delish!
Lisa says
This recipe was great! Threw everything in a bread maker on dough. Pulled out and reshaped. Cornmeal on parchment in a CI skillet , baked 375 for 45 minutes! Soft, sweet with firm crust! Delish!!!
Nancy says
Always perfect recipes!
Love reading and baking/cooking with Emilie’s recipes.
Merrill says
If I don’t have a stand mixer, what is the best way to incorporate the dry ingredients with the butter.
DKC says
You can cut it in with a pastry cutter, or “squish” it in (surely there is a more official term!) with your fingers, kind of rubbing the butter into the flour/dry ingredient mixture until it disappears.
Uilleog says
In Ireland we use our hands. (Clean hands).
Eileen Kazanjian says
Do you think I could use homemade milk kefir in place of Buttermilk?
Emilie Raffa says
Hi Eileen! Yes, I do. Just check the consistency, adding a little bit at a time until the dough comes together. If it’s too sticky, add more flour.
Eileen Kazanjian says
Thank you, I did make 2 last night and they are delicious! I love being able to use my curds and whey in my bread making🤗
Jackie says
I made the fluffy pancakes this morning with discard. They were probably the very best pancakes I have ever eaten. I am looking forward to trying more of your recipes. Thank you!
Chuck says
This is a good recipe. My sourdough starter needed a place to go, & my wife asked me to make the Irish Soda bread that has become our holiday treat. I add chocolate chips but they were expensive so this year so I did M&M’s. It was cool that the colors from the candy gave the bread a rainbow running through it. I added raisins also.
The picture is on your Twitter feed.
Kim says
I made this recipe on new year’s day. Turned out great, the boyfriend loved it. Made a savory loaf to go with the corned beef and cabbage. Took out sugar and raisins. Added a little crushed caraway seeds. Didn’t have buttermilk, so I used peach flavored kefir. Will make the sweet loaf for me at a later date and use the 00 flour ;)
Shannon says
Delicious! Will be making this again. For anyone interested in results from a vegan and lower fat modification, I omitted the butter and egg, and used unsweetened oat milk with 1T apple cider vinegar per cup added in place of the buttermilk and it turned out beautifully. Also added 2T caraway seeds with the raisins.
Jessica says
Thank you for this! We are suspecting my daughter has a dairy and/or egg intolerance but making these substitutions is new for me.
Meghan says
Hi! Can I save a few days of discard from a starter that I just started 4 days ago and make this Irish soda bread?
Alex says
This was amazing! Used some cherries since I was low on raisins. My grandpa loved it. I only use your sourdough recipes. You got me started abs my grandpa is so happy the family tradition of sour dough continues.
Jess says
Seriously, the BEST soda bread I have tried (I have tried a lot)! I used Currants instead of raisins. Will be making this allll year long! It’s THAT good! Thank you!
Jack says
What surface should I cook this on; cookie sheet, parchment paper, greased surface?
Emilie Raffa says
Hi Jack! Parchment line sheet pan is perfect.
Maria says
Would it work to mix the flour, starter, and buttermilk the night before and let sit on the counter overnight?
Emilie Raffa says
Maria, I haven’t done this before. But it’s very possible! Off the top of my head, the final baked texture might change due to the overnight rest. Additional adjustments might need to be made. But if you experiment, please let me know!
Sadie says
Delicious! The crumb is moist and tender, and the crust is fantastic. It’s great toasted with a bit of honey or marmalade. I baked my bread in an 8″ cast iron skillet and it rose nicely and didn’t need to be tented with foil. I used discard straight from the fridge.
Emilie Raffa says
Sadie, this sounds wonderful! Thanks for sharing your feedback :)
Lisa Vigliotta says
Me too! CI skillet and cold starter!
Rosie says
Hi!!! I was wondering if I could make this recipe dairy free?
Emilie Raffa says
Rosie, I would sub the buttermilk for your favorite dairy-free milk. Unsweetened almond milk would be nice. Keep in mind, the texture might change a bit.
Nicole says
Could I leave out the sugar and raisins if I just want a plain Irish soda bread?
Emilie Raffa says
Sure thing!
Nicole says
Awesome, thanks! I mean, I figured, but then who knows?! I am new to this sourdough thing. I followed your recipe for starter (after murdering my first attempt on accident when I preheated the oven – my starter no longer lives in the oven, needless to say haha) and it is so fun!!! I haven’t made bread yet, but have made your discard pancakes and waffles. I will never be able to eat any other pancakes ever again!!! They are SO delicious!!!
Emilie Raffa says
No worries, Nicole! Also, omg re: your starter. I have done this too ;) I’m glad you like the pancakes… it’s one of our favorite recipes!
Jan says
I had some discard and wanted to use it so……I read on your recipe the ratings. WOW!!!! This was very good! I baked 45 minutes and used the foil covering as recommended. My husband does not care for the currants so I used orange zest. Yummy! This is a keeper!
Emilie Raffa says
Sounds amazing. I love citrus zest of any kind!
Lisa Vigliotta says
Ohh orange zest in next one!
Abigail says
Hi Emilie, can this be made with a week-old sourdough discard? Or will it make the bread much sour?
Emilie Raffa says
Abigail, it depends on the quality of your discard. If it’s discolored and very smelly, you might want to pass on it. But I think you’ll be fine if it’s only a week old. Additionally, baking soda neutralizes the sourness, so that will help too.
moviezwap says
Easy to make and very tasty! My husband said it was the best Irish Soda bread he has ever eaten. I am going to send this recipe to all my friends because this recipe is amazing.
Emilie Raffa says
Fantastic! Thanks for your feedback! We keep a few wedges wrapped up in the freezer to enjoy anytime :)
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:).
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! :)