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5 from 3 votes

Sourdough Irish Soda Bread Recipe

Have a fresh-baked loaf of bread with the delicious flavor of sourdough in under an hour. This Sourdough Irish Soda Bread recipe is quick, easy, tender and fluffy.
Prep Time10 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Sides
Cuisine: American, Irish
Servings: 10 slices
Calories: 174kcal
Author: Hannah Dela Cruz

Equipment

Ingredients

  • 300 grams all-purpose flour plus 1 tablespoon for dusting
  • 6 grams salt
  • 3 grams baking soda
  • 113 grams sourdough discard
  • 226 grams buttermilk
  • 56 grams unsalted butter
Metric - US Customary

Instructions

  • Prep: Preheat oven to 425 F. Line a baking sheet or skillet with parchment paper.
  • Mix dry ingredients: Whisk together the all-purpose flour, salt and baking soda.
  • Mix wet ingredients: Stir the sourdough discard into the buttermilk until completely dissolved. Set aside. Make sure the discard has fully dissolved or you may end up with gummy spots in your bread.
  • Make the dough: Rub the unsalted butter into the dry ingredients until the flour is completely coated and the mixture resembles wet sand.
  • Make a well in the center of the flour and pour the discard mixture in. Using a fork or a wooden spoon stir everything together until no dry bits of flour remain. Knead the mixture using your hand until it comes together in a shaggy but cohesive dough.
  • Let the dough rest: Cover the bowl with a tea towel and let it rest for 10 to 15 minutes. This will allow the flour to thoroughly hydrate. After the rest period, the dough should feel less sticky and be easier to work with.
  • Knead the dough: Dust a clean work surface with 1 tablespoon of flour (about 7 grams). Turn your dough out onto your floured surface. Knead the dough 4 to 5 times until your dough looks smooth. Make sure your dough is smooth or your bread may end up with gummy spots.
  • Shape the dough: Using the edge of your palms, round the dough into a tight ball. Transfer the dough on your prepared baking sheet or skillet. With a bench scraper, cut the dough into quarters. Cutting the dough through allows your loaf to bake completely in the center. Pinch the edges together so the dough bakes into a round loaf and doesn’t separate.
  • Bake: Bake the dough for 30 to 45 minutes or until the loaf is golden brown and registers at least 200 F when probed with an instant-read thermometer.

Notes

  • If you don't have any buttermilk, use milk and add ¼ teaspoon apple cider vinegar or white vinegar.
  • Do not skip the rest period or your dough will be too sticky to knead. 
  • Knead the dough until it's completely smooth or your bread may turn out gummy with a scraggly crust.
  • Divide the dough ball in quarters and push them together to bake. Simply scoring your dough may result in a burnt crust with an under baked interior.
  • Use an instant-read thermometer to measure the temperature of your bread to make sure it's fully baked, it should be about 200F.  

Nutrition

Calories: 174kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 340mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 32mg | Iron: 1mg