It’s the time of year to celebrate all things Irish!
This Irish Soda Bread is an easy and tasty way to use up your sourdough discard.
This is actually based on my grandfather-in-law’s classic Irish Soda Bread. As always, I love looking for new ways to use up my sourdough discard. For this bake, I opted for dried cranberries and caraway seeds for Nev.
My husband’s family is super Irish (hence the name change to Cullen hehe) so I loved getting to work with their recipe. Feel free to swap in your favorite add-ins, but definitely don’t skimp on serving it with a big slab of salted Irish butter.
Sourdough Discard Irish Soda Bread
From Mostly Sourdough
at https://mostlysourdough.com/2024/03/sourdough-discard-irish-soda-bread/
https://mostlysourdough.com/wp-content/uploads/2024/03/Irish-Soda-Bread-7-scaled.jpg
| Yield: 1 loaf |
Irish Soda Bread made with sourdough discard.
You'll Need...
- 15 grams unsalted butter, soft
- 100 grams granulated sugar
- 450 grams buttermilk
- 2 grams baking soda
- 100 grams sourdough discard
- 15 grams caraway seeds (optional)
- 125 grams raisins or currants
- 500 grams all purpose flour
- 14 grams baking powder
- 6 grams salt
Directions
- Preheat the oven to 375 degrees and line a baking sheet or a Dutch oven with parchment paper.
- In a large mixing bowl, combine the butter and sugar and mix together using a wooden spoon or dough whisk. Next, add the buttermilk, baking soda and sourdough discard and whisk together until combined. The mixture will bubble up slightly. Next, add the remaining ingredients and mix together until a shaggy dough forms.
- The dough will be slightly tacky, but you can add a little more flour if you need to be able to shape it. Transfer to a well floured surface and shape into a round. Place the loaf on your prepared baking sheet or Dutch oven and score a deep X in the top with a sharp knife or bread lame.
- If baking on a baking sheet, bake for 50 minutes to 1 hour, until golden brown and a toothpick inserted comes out clean. You may need to tent with foil if it's getting too dark before it's finished baking.
- If baking in a Dutch oven, bake for 45 minutes with the lid on and then remove the lid and continue to bake until golden (up to 30 more minutes).
- Allow to cool slightly on a wire rack before slicing and enjoying.
I will admit, I’m not a huge caraway person, but I did have slice of this and it was so tasty. 🙂
Thank you for this delicious recipe and the beautiful format (more pretty pictures less words)! have bookmarked your whole page to try all the pumpkin treats this fall! <3
Aww so happy you found my site! Welcome! <3