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Sourdough Discard Irish Soda Bread Recipe

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3.8 from 11 reviews

This Sourdough Discard Irish Soda Bread recipe transforms leftover sourdough starter into a hearty, flavorful bread that’s perfect for sharing. Made with simple ingredients like flour, buttermilk, raisins, and baking soda, this traditional Irish soda bread features a tender crumb and a subtly sweet flavor. The quick baking process ensures a crusty exterior and a soft, crumbly interior, making it an ideal bread for breakfast, tea time, or as a comforting snack.

Ingredients

Dry Ingredients

  • 3 ½ cups All Purpose Flour, plus extra for kneading and adjusting dough consistency
  • 1 tsp Salt
  • 1 tsp Baking Soda

Wet Ingredients

  • ¼ cup Salted Butter, cold
  • 1 cup Seedless Raisins
  • 1 ¼ cups Buttermilk
  • ½ cup Sourdough Discard
  • 1 large Egg, lightly beaten
  • 1 tbsp Honey

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) and line a half-size baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large mixing bowl, add the flour, salt, and baking soda. Use a whisk to stir these dry ingredients until they are evenly combined.
  3. Cut in Butter: Cube the cold salted butter into ½-inch pieces. Add these to the flour mixture and use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Add Raisins: Stir in the seedless raisins, making sure they are coated with flour to prevent them from clumping together in the dough.
  5. Create a Well: Using your fingers, create a well in the center of the flour, butter, and raisin mixture for the wet ingredients.
  6. Combine Wet Ingredients: In a small bowl, whisk together the buttermilk, sourdough discard, beaten egg, and honey until smooth.
  7. Mix Wet and Dry: Pour the wet mixture into the well of the dry ingredients. Use a wooden spoon to gradually combine until the dough starts to come together.
  8. Knead Gently: When the dough becomes too stiff to stir, dust your hands with flour and gently knead the dough together. The dough will be dry and stiff—add a small splash of buttermilk if too dry, or a little extra flour if too sticky. Avoid overworking.
  9. Shape the Dough: Form the dough into an 8-inch diameter circular mound. Place it on the prepared baking sheet and pat it into an even shape. Score a deep cross on top with a sharp knife to allow steam to escape during baking.
  10. Bake the Bread: Bake for 40-45 minutes, until the center is cooked through. The bread is done when it sounds hollow when tapped or a cake tester inserted into the center comes out clean.
  11. Cool Briefly: Remove the bread from the oven and let it cool on the baking sheet for 5-10 minutes to firm up slightly.
  12. Finish Cooling and Serve: Transfer the bread to a wire rack and cool for at least one hour to allow it to fully set and avoid crumbling. You may serve warm after at least 30 minutes or slice after full cooling. Toasted with butter is recommended.

Notes

  • Ensure your sourdough discard is active but unfed for best results.
  • Do not overwork the dough to keep the bread tender and crumbly.
  • If you prefer less sweetness, reduce the honey or omit raisins.
  • You can substitute salted butter with unsalted butter plus a pinch of extra salt.
  • Storage: Keep the bread wrapped in a clean kitchen towel or bread bag to maintain freshness for 2-3 days.
  • For a vegan version, substitute egg with flax egg and use plant-based buttermilk and butter alternatives.

Find it online: https://cookedbysarah.com/sourdough-discard-irish-soda-bread-recipe/