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Sourdough Irish Soda Bread Wedges

Sourdough Irish Soda Bread

  • Author: Emilie Raffa
  • Prep Time: 10
  • Cook Time: 45-55
  • Total Time: 45 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

  1. Preheat oven to 375 F (190 C) Line a baking sheet with parchment paper.
  2. 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.
  3. Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl.
  4. Woking in batches, gradually pour the buttermilk mixture into the flour mixture.
  5. Add the raisins. Mix to combine; the dough will be slightly wet and sticky.
  6. 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.
  7. 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.
  8. Transfer to a wire rack to cool. 
  9. 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