Soda bread has been on my “to bake” list for a while now, so I was glad to give it a shot finally (although I do want to make a true soda bread one day). I loved how easy, quick and delicious this bread turned out to be. Which was perfect right now since I’ve been running on literally no sleep. I’m not sure I would have been able to complete something more complicated. Little Munchkin hasn’t been sleeping well lately. Like, for the last two weeks. Some combination of teething (but no teeth are anywhere close to erupting), growing, learning to sit, roll, eat food, separation anxiety and now getting sick. Its been kind of rough, resulting in one night of sleeping on the couch, one night of pretending to co-sleep but really only napping and continually making sure I wasn’t squashing her (but man I really needed to lay down!), and a lot of getting up in the middle of the night. And also a lot of coffee. So this bread was just perfect for us right now. It was super delicious, and easy to make! And a great way to use a little bit of starter. Make it. You won’t regret it!
This Sourdough Irish Soda Bread recipe is a great way to use your sourdough discard. Perfect with any soup or chili recipe!
1 cup sourdough starter
2 TBSP butter
1/2 cup buttermilk
2–3 cups flour
1/2 cup rolled oats
1/2 tsp baking soda
2 tsp baking powder
1 TBSP sugar
1 tsp salt
Preheat oven to 400F.
In a large bowl whisk together 2 cups flour, oats, baking soda, baking powder, sugar, and salt.
In a medium bowl whisk together the starter, egg, butter and buttermilk.
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 once or twice.
Lightly flour a 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 or some melted butter.
Bake 35-40 minutes, or until the top is golden brown.
Jenni lives in Des Moines, Iowa with her amazing husband, two girls, two dogs who think they are children, and a feisty cat. She is the creator of The Gingered Whisk, a recipe blog dedicated to finding easy, healthy-ish, and tasty weeknight meals that kids and adults alike will love. She is super passionate about helping every member of a family learn to love great food. When not cooking, eating, or thinking about food, she is often hiking around area parks, creating intricate legos castles with her girls, watching nerdy tv with her husband, or curled up in a corner somewhere reading a good book.