Irish Soda Bread with Sourdough Discard
This delightful Irish Soda Bread with Sourdough Discard recipe combines the tangy flavor of sourdough with the traditional touch of Irish soda bread, resulting in a slightly sweet, buttery loaf that's perfect for any occasion.
Ingredients
- 3 cups all-purpose flour plus extra for dusting
- 4 tbsp granulated sugar
- 1 teaspoon baking soda
- 1 ½ teaspoon salt
- 4 tablespoons unsalted butter cold and cubed
- 1 large egg
- 1 cup sourdough discard
- ¾ cup buttermilk
- 1 cup raisins optional
Instructions
- In the bowl of your stand mixer, whisk together the flour, sugar, baking soda, and salt.
- Add cold butter, cubed, to the mix. Using the paddle attachment, blend until the mixture resembles coarse crumbs.
- In a separate bowl, lightly beat the egg and mix it with buttermilk and your sourdough discard.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- Then, stir in the raisins, ensuring they're evenly distributed throughout the dough.
- Turn the dough out onto a floured surface, and gently shape it into a round loaf. Transfer it to a parchment-lined baking sheet, and score a deep 'X' into the top. This traditional touch isn't just for looks; it helps the bread bake evenly.
- Bake in a preheated oven at 375°F (190°C) for about 45–55 minutes. You'll know it's done when it's beautifully golden and sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack before slicing and serving.
Notes
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk and letting it sit for 5 minutes.
- My sourdough discard is 100% hydration level, meaning it's a balanced mix of flour and water by weight, giving it a dense, batter-like consistency. It's okay if your starter's hydration level varies from this.
- You can also use sourdough starter rather than discard.
Tried this recipe?Let us know how it was!