This simple and quick sourdough Irish Soda Bread is a great recipe to use your unfed sourdough discard in. Tender and flavorful, this loaf of bread is like a quick scone.
Irish soda bread is not leavened with yeast but instead relies on baking soda and baking powder. The addition of sourdough here doesn’t have any effect on its rise, and it doesn’t need any fermentation time. This is just a quick and delicious way to use your sourdough discard!
Traditional soda bread includes orange zest and dried currants, which produce an amazingly flavorful bread perfect for breakfast or tea time! I left those out of this loaf so it is more multi-purpose, but if you are feeling fancy, definitely add some in! You could also add in caraway seeds.
Did you know that soda bread has the “X” cut on the top so that it lets the fairies out? I don’t really know why fairies are getting into the bread dough, but apparently they need some help escaping.
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Irish soda bread made with sourdough discard
This soda bread version uses sourdough discard to give it a little extra tang in its flavor. Because this recipe is so quick (no fermentation time), this recipe is perfect to use your unfed sourdough discard in. Read more about how to feed and take care of your sourdough starter.
How to make Irish soda bread with sourdough discard:
This is a very simple and easy recipe to make. Please scroll down to the recipe card below for the full recipe and directions, but here is a general overview of the process.
- Preheat your oven and place of parchment paper on a baking sheet and set aside.
- In a medium mixing bowl, mix together the dry ingredients with a fork.
- In a separate medium mixing bowl, whisk together the wet ingredients, including the sourdough starter and the egg.
- Stir the dry ingredients into the wet ingredients until just combined and it mostly forms a ball.
- Dump the ball of dough onto a lightly floured surface and knead just 2 or 3 times, until it comes together.
- Place the dough onto the prepared baking sheet.
- Using a sharp knife, cut a deep “X” into the top of the dough. You want it to go down about ⅓ of the way through the dough round.
- Brush with buttermilk.
- Allow to cool for 10-15 minutes before slicing and eating!
How do you serve this bread?
This bread is great in so many ways!
Serve warm from the oven with butter and honey or jam as a snack.
Its also great sliced and toasted in a sandwich!
Kids in the kitchen: How your kids can help you cook.
Getting your kids in the kitchen with you is an amazing way to help kids be more interested in trying foods and confident in their own abilities. This easy bread recipe is great because it helps them learn about baking bread and they get to practice their kneading.
This recipe is perfect for beginner sourdough bakers because it is so easy! And it is a great recipe for kids to experiment and become more comfortable with new flavors – which means they are more likely to eat it!
- Kids aged 1-3 can help you measure out the ingredients and mix things together.
- Kids aged 4-6 can do everything above, plus help you mix and knead the dough, shape it into a circle, and help brush the buttermilk on top.
- Kids aged 7-10+ can help you do everything above, plus help you cut the X in the dough.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
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- 1 cup unfed sourdough starter discard
- 1/2 cup buttermilk
- 1 egg
- 2 TBSP butter
- 2-3 cups flour
- 1/2 cup rolled oats
- 1 TBSP sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl whisk together the starter, egg, butter and buttermilk.
- In a large bowl whisk together 2 cups flour, oats, baking soda, baking powder, sugar, and salt.
- Add the wet ingredients to the dry ingredients and mix together to form a sticky dough. (if its too dry and crumbly add a little more buttermilk, if its way too sticky add some more flour. You want it sticky but not so sticky you can't form it into a ball).
- Scrape the dough onto a lightly floured surface and knead two or three times.
- Lightly flour the prepared baking sheet and place the ball of dough in the center.
- Cut a deep "X" on the top (the cuts should go at least 1/3 the way through the dough).
- Brush the top of the dough with buttermilk.
- Bake 35-40 minutes, or until the top is golden brown.
- Let cool 15 minutes before cutting.
Note: You can add in the zest of 1 orange + 1 cup dried currants for a more sweet bread loaf. You can also add in 2 TBSP of carraway seeds (but I wouldn’t do that with the currants and zest, this is an either/or situation).
Amount Per Serving: Calories: 462Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 555mgCarbohydrates: 89gFiber: 4gSugar: 3gProtein: 13g