Tasty Irish Soda Bread with Sourdough Discard

Introduction

Irish soda bread is a simple, rustic bread that requires no yeast, relying instead on baking soda for leavening. This recipe introduces a tangy twist by incorporating sourdough discard, which enhances both the flavor and texture. Whether you’re new to soda bread or a seasoned baker, this variation is a great way to use up sourdough discard while making a delicious loaf.

Why You’ll Love This Recipe

• Quick & Easy – No need for proofing or kneading like traditional yeasted bread.
• Uses Up Sourdough Discard – A great way to repurpose leftovers from your sourdough starter.
• Rich, Tangy Flavor – The discard adds depth and complexity to the traditional soda bread taste.
• Versatile & Customizable – Enjoy it plain, with add-ins like dried fruit, or as a savory version with herbs and cheese.

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour (or substitute with more all-purpose flour)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 cup sourdough discard
• 3/4 cup buttermilk (plus more if needed)
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and sugar (if using).

3. Incorporate Wet Ingredients

Add the sourdough discard, buttermilk, and melted butter to the dry ingredients. Stir gently until the dough comes together. If the mixture is too dry, add more buttermilk, a tablespoon at a time.

4. Form the Dough

Turn the dough onto a lightly floured surface and shape it into a round loaf. Do not overwork the dough; mix just until combined.

5. Score and Bake

Place the dough on the prepared baking sheet or skillet. Use a sharp knife to score a deep “X” on top, allowing steam to escape and helping the bread bake evenly.

Bake for 30–35 minutes, or until the bread sounds hollow when tapped on the bottom.

6. Cool and Serve

Transfer the baked loaf to a wire rack and let it cool for at least 15 minutes before slicing. Serve warm with butter, jam, or alongside soups and stews.

Variations

• Sweet Version – Add 1/2 cup of raisins or currants and an extra tablespoon of sugar.
• Savory Version – Mix in 1/2 cup of shredded cheese and 1 teaspoon of dried herbs like rosemary or thyme.
• Nutty Flavor – Replace some of the flour with oat flour or ground flaxseeds.

Servings and Timing

• Servings: Makes 1 medium loaf (about 6–8 slices)
• Prep Time: 10 minutes
• Bake Time: 30–35 minutes
• Total Time: 40–45 minutes

Storage and Reheating

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap in plastic wrap and freeze for up to 3 months.
• Reheat in a 350°F oven for 10 minutes or toast individual slices before serving.

Frequently Asked Questions

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for the whole wheat flour if you prefer a lighter texture.

What if I don’t have buttermilk?

You can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I make this bread gluten-free?

Yes, use a gluten-free flour blend that includes xanthan gum to help with structure.

How do I know when the bread is fully baked?

Tap the bottom of the loaf—if it sounds hollow, it’s done. You can also check for an internal temperature of around 200°F.

What’s the best way to serve this bread?

It pairs wonderfully with butter, jam, honey, or alongside soups and stews.

Can I add seeds or nuts?

Absolutely! Adding sunflower seeds, pumpkin seeds, or chopped nuts can add extra texture and flavor.

Does sourdough discard help with fermentation?

While the discard won’t help with leavening in this case, it does add acidity and a subtle sourdough flavor.

Can I prepare the dough in advance?

Yes, you can mix the dough, shape it, and refrigerate it overnight. Let it sit at room temperature for 15–20 minutes before baking.

What if my dough is too sticky?

Add a little extra flour, one tablespoon at a time, until it’s easier to handle.

Can I make this in a Dutch oven?

Yes! Bake in a preheated Dutch oven for a crispier crust. Keep the lid on for the first 20 minutes, then remove it to finish baking.

Conclusion

This Irish Soda Bread with Sourdough Discard is a fantastic way to use up sourdough leftovers while creating a flavorful, easy-to-make bread. Whether you prefer a classic loaf or enjoy experimenting with variations, this recipe is a must-try. Enjoy it fresh with butter or toasted with your favorite spread!

Print