Sourdough Irish Soda Bread

Traditional Irish soda bread originated in Ireland in the 1800’s when baking soda became widely available. Instead of yeast, Irish households used simple pantry staples to create a rustic loaf that could be mixed quickly and baked in a cast iron pot over the hearth. The results were a hearty no-fuss bread, with a soft crumb and crusty exterior. My Sourdough Irish Soda Bread keeps the spirit of that traditional loaf alive but adds a small twist: sourdough discard added for richer texture and deeper flavor.

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Tools You’ll Need:

1. Large mixing bowl- for mixing the dough.
2. Dough scraper or spatula (optional)- for combining the dough. I love these dough spatulas linked here.
3. Box grater or pastry cutter- for the butter. I like this grater linked here.
4. Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
5. Measuring cups and spoons- if not using a scale, and for smaller ingredients.
6. Dutch oven, cast iron skillet, or pie pan- to bake the soda bread. This 9-inch cast iron skillet is the one I always reach for!
7. Parchment paper- to line the pan to keep the soda bread from sticking.
8. Sharp knife or bread lame- to score the dough to guide where to dough rises. This lame is a great one to start off with.
9. Instant-read thermometer (optional)- to assess when the soda bread is done. I use this digital thermometer linked here almost daily.

Gather Your Ingredients:

1. Sourdough starter- (can use flat or past peak, best if cold). Adds depth of flavor and moisture without making this soda bread “sour”. Key for fermentation if you’re resting the dough overnight.
2. All-purpose flour- the base of the loaf and gives the bread it’s structure. You can also substitute for bread flour.
3. White sugar- adds a little sweetness to this bread to curb the taste of the soda and help give a golden crust. You can also substitute this for honey.
4. Sea salt- Salt brings out the flavors so the bread doesn’t taste flat.
5. Baking soda- This is what makes soda bread rise. It reacts with the buttermilk and creates a soft, airy crumb.
6. Unsalted butter- Adds richness to the bread and keeps it from being too dry.
7. Buttermilk- The acidity of buttermilk is key to activating the soda and it also gives the bread that classic tangy soda bread flavor.

Instructions

Step 1: Mix the DOugh

In a mixing bowl, whisk together the flour, sugar, salt, and baking soda.

Using a box grater, grate your cold butter into small bits. You can also cut the butter into small 1/4 inch cubes and use a fork or pastry cutter to cut the butter into the dough.

Mix the butter bits into the dry ingredients. The goal is for their to be small pea-sized bits of butter throughout the dry ingredients.

Create a little dent or well in the center of the dry ingredients, and pour in your cold sourdough discard and the cold buttermilk.

Mix the dough gently with your hands or a dough spatula until a shaggy dough forms. The dough should feel soft and slightly tacky. If the dough is very dry add 1 Tablespoon of buttermilk at a time till the dough just comes together. If the dough feels too wet, dust it with flour and gently mix to absorb a bit of the moisture. Go slow adding anything extra to the dough, we want just enough to achieve the right consistency.

Bring the dough together until it forms a cohesive ball. The dough ball should be roughly 6-7 inches wide and about 2 inches tall.

Note: Soda bread should not be kneaded like yeasted bread, or it will make the dough tough.

Optional Cold Fermentation: If you want to give this dough a cold ferment, wrap the ball of dough tightly in plastic (you don’t want any air reaching the dough). Air will work with the soda and create a greyish looking dough. Transfer the tightly wrapped dough to the refrigerator and allow it to rest overnight or until you’re ready to bake the soda bread the next day.

Step 2: Bake the Soda Bread

Preheat oven to: 400°F (204°C).

You can use a Dutch oven, cast iron skillet, or a pie pan to bake your soda bread.

Gather a piece of parchment paper, and lightly spray it with cooking oil and a little dusting of flour.

Transfer the dough ball to the parchment paper, and cut or “score” and X design on top of the soda bread about 1/2 inch deep. This guides the soda bread on where to expand while it’s baking.

Transfer the loaf with the parchment paper to the baking vessel you’re using, and place in the hot preheated oven.

Bake the soda bread for about 45 minutes, you’ll know it’s done when the crust is a deep golden brown and the internal temperature is 200–205°F. If the loaf is starting to brown too much while it’s baking, tent the top with foil and complete baking the bread.

Transfer the hot bread to a cooling rack and allow it to cool for 1 hour before slicing and serving. Soda bread is best enjoyed with butter and jam with breakfast, or buttered as a side with dinner!

Yields 1 loaf

How to Store:

Room temperature: Store bread in an airtight container for up to 2 days. Toast first for the best flavor and texture.

Freezer: Slice and wrap tightly in plastic and freeze up to 2 months. Toast before enjoying!

FAQ’s

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my yummy sourdough discard recipes like my Sourdough Discard Cheesy Garlic Bites!

Sourdough Irish Soda Bread

This Sourdough Irish Soda Bread is a flavorful twist on traditional Irish Soda Bread – tender, lightly tangy and baked with a beautiful golden crust using sourdough starter for extra tenderness and flavor.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Servings 8

Equipment

• Large mixing bowl – for mixing the dough.
• Dough scraper or spatula (optional) – for combining the dough. I love these dough spatulas linked here.
• Box grater or pastry cutter – for the butter. I like this grater linked here.
• Digital kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
• Measuring cups and spoons – if not using a scale, and for smaller ingredients.
• Dutch oven, cast iron skillet, or pie pan Dutch oven, cast iron skillet, or pie pan- to bake the soda bread. This 9-inch cast iron skillet is the one I always reach for!
• Parchment paper – to line the pan to keep the soda bread from sticking.
• Sharp knife or bread lame – to score the dough to guide where to dough rises. This lame is a great one to start off with.
• Instant-read thermometer (optional) – to assess when the soda bread is done. I use this digital thermometer linked here almost daily

Ingredients

  

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Dry Ingredients:

• 3 (375g) cups all-purpose flour or bread flour
• 3 (45g) Tbspns granulated white sugar
• 1½ teaspoons fine sea salt
• 1 teaspoons baking soda

Wet Ingredients:

• 1/4 (57g) cup cold unsalted butter
• 1/2 (120g) cup sourdough discard cold
• 1 (260g) cup buttermilk cold

Instructions

 

Step 1: Mix the Dough

• In a mixing bowl, whisk together the flour, sugar, salt, and baking soda.
  3 (375g) cups all-purpose flour, 3 (45g) Tbspns granulated white sugar, 1½ teaspoons fine sea salt, 1 teaspoons baking soda
• Using a box grater, grate your cold butter into small bits. You can also cut the butter into small 1/4 inch cubes and use a fork or pastry cutter to cut the butter into the dough.
  1/4 (57g) cup cold unsalted butter
• Mix the butter bits into the dry ingredients. The goal is for their to be small pea-sized bits of butter throughout the dry ingredients.
• Create a little dent or well in the center of the dry ingredients, and pour in your cold sourdough discard and the cold buttermilk.
  1/2 (120g) cup sourdough discard, 1 (260g) cup buttermilk
• Mix the dough gently with your hands or a dough spatula until a shaggy dough forms. The dough should feel soft and slightly tacky. If the dough is very dry add 1 Tablespoon of buttermilk at a time till the dough just comes together. If the dough feels too wet, dust it with flour and gently mix to absorb a bit of the moisture. Go slow adding anything extra to the dough, we want just enough to achieve the right consistency.
• Bring the dough together until it forms a cohesive ball. The dough ball should be roughly 6-7 inches wide and about 2 inches tall.
• Note: Soda bread should not be kneaded like yeasted bread, or it will make the dough tough.
• Optional Cold Fermentation: If you want to give this dough a cold ferment, wrap the ball of dough tightly in plastic (you don't want any air reaching the dough). Air will work with the soda and create a greyish looking dough. Transfer the tightly wrapped dough to the refrigerator and allow it to rest overnight or until you're ready to bake the soda bread the next day.

Step 2: Bake the Soda Bread

• Preheat oven to: 400°F (204°C).
• You can use a Dutch oven, cast iron skillet, or a pie pan to bake your soda bread.
• Gather a piece of parchment paper, and lightly spray it with cooking oil and a little dusting of flour.
• Transfer the dough ball to the parchment paper, and cut or “score” and X design on top of the soda bread about 1/2 inch deep. This guides the soda bread on where to expand while it’s baking.
• Transfer the loaf with the parchment paper to the baking vessel you’re using, and place in the hot preheated oven.
• Bake the soda bread for about 45 minutes, you’ll know it’s done when the crust is a deep golden brown and the internal temperature is 200–205°F. If the loaf is starting to brown too much while it’s baking, tent the top with foil and complete baking the bread.
• Transfer the hot bread to a cooling rack and allow it to cool for 1 hour before slicing and serving. Soda bread is best enjoyed with butter and jam with breakfast, or buttered as a side with dinner!
• Yields 1 loaf

Course Appetizer

Cuisine American

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