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.
- 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
- 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.
- 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