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.
Other great recipes that use your sourdough discard:
- Sourdough Naan – Sourdough naan is so easy its foolproof! Nothing is better than fresh off the griddle flatbread, and this naan recipe is exactly that! Delicious and flavorful naan is right around the corner with this great recipe!
- Sourdough Cornbread – This sourdough cornbread has great cornbread flavor with just a little sourdough pizzaz. Baked in a cast iron skillet, this sourdough cornbread has a crisp crust with a tender, moist, center without being too “cake like”.
- Sourdough Chocolate Cake – This decadent and rich chocolate sourdough cake recipe is a showstopping dessert!
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.
- Bake!
- 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.
You can also serve this as a side dish with a warm and comforting meal like Slow Cooker Irish Potato Soup, or easy chicken chili with apples, or even herbed steak sheet pan dinner.
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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Sourdough Irish Soda Bread
This Sourdough Irish Soda Bread recipe is a great way to use your sourdough discard. Perfect with any soup or chili recipe!
Ingredients
- 1 cup unfed sourdough starter discard
- 1/2 cup buttermilk
- 1 egg
- 2 TBSP butter, melted
- 2-3 cups flour
- 1/2 cup rolled oats
- 1 TBSP sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
Instructions
- 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.
- Enjoy!
Notes
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).
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 462Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 555mgCarbohydrates: 89gFiber: 4gSugar: 3gProtein: 13g
Kathy
Tuesday 14th of March 2023
Great recipe! I’m real sensitive to gluten so I always let anything with sourdough ferment at least 24 hours prior to baking. I completed all the steps prior to putting the rounded dough in the oven and put it in the refrigerator for 24 hours. I also subbed oat milk/apple cider vinegar for the buttermilk, and used plant butter. Wonderful crumb and taste. First time eating soda bread for many years. Thanks!! Just in time for St. Patrick’s Day :)
Esther
Wednesday 14th of December 2022
I made the bread..doubled the recipe n made an oblong loaf..it cracked open all the way around the bottom when baking.is this normal?..n its heavy..but tastes very good..is it maybe because I mixed it in my mixer?
Jenni
Thursday 15th of December 2022
Hi Esther! Did you make one giant loaf or two loaves? Did you make sure you cut across the top? Usually when bread loaves crack and expand weirdly during baking its because it didn't have adequate space for the steam to escape (which is usually what we do when we slice the top of it, give the steam a way to escape). I am guessing that if you made one giant loaf, the cross on the top wasn't enough for it since there was such a larger amount of bread.
Libby Lamour
Saturday 27th of August 2022
I made this recipe and my dough was too sticky but the final result was still good and really tasty. I want to make it again soon and will put the wet ingredients in my large bowl first, then add my premised dry ingredients, and gradually incorporate more flour until I have the right consistency.
Dusty
Thursday 21st of April 2022
Has anyone tried baking this bread in an air fryer?
Carol
Saturday 12th of February 2022
Thank you Jenni, I made double loaves and this is the second time I’ve made this in 2 weeks. I’m going to try caraway and grated cheddar next time. Love your recipe from Parksville on Vancouver Island BC