Sourdough Irish Soda Bread
Sourdough Irish soda bread is a simple, no-knead recipe that comes together fast using leftover sourdough discard. Bake it right after mixing for a hearty crust and a tender, scone-like interior.
Irish soda bread has been a staple since the 1800s, thanks to baking soda as a quick leavening agent. Unlike yeast-based bread, it has a scone-like texture and is considered a type of quick bread.
Traditional versions often include raisins, currants, citrus zest, or caraway seeds and are served with tea. Before baking, a cross is scored on top—an old Irish tradition believed to bless the bread and ward off evil spirits.
We’ve added sourdough discard to this quick recipe to reduce food waste and give it a nice tangy flavor.
This sourdough Irish soda bread is perfect to serve alongside soups and stews. Its dense crumb soaks up broths in chicken noodle soup, beef stew, and cabbage roll soup. Freshly baked, it is best enjoyed with homemade butter, jam, or honey.
Carmyn's Tips
We loved making this sourdough Irish soda bread to celebrate St. Patrick’s Day!
It’s best enjoyed fresh, but if you have leftovers, try making our blueberry bread pudding or let it dry out for homemade breadcrumbs.
Ingredients & Substitutions
- Dry Ingredients: You'll need all-purpose flour, sea salt, cold butter, and baking soda.
- Wet Ingredients: Gather buttermilk, sourdough discard, sugar, and a whole egg. The acidity in buttermilk works with the baking soda to help the bread rise. If you don't have buttermilk, stir one tablespoon of white vinegar or lemon juice with 235 grams of milk and let it rest for at least 5 minutes or until the milk curdles.
- Optional Add-ins: Traditional Irish soda bread often includes raisins, but you can also use currants or dried cranberries. For extra flavor, you can also add caraway seeds or orange zest.
How to Make Sourdough Irish Soda Bread
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat and set it aside.
Step 1
Whisk the all-purpose flour, baking soda, and salt in a large mixing bowl.
Step 2
Add the cubed butter to the dry ingredients. Work the butter into the flour mixture using either your hands or a bench scraper until it becomes crumbly.
Make sure the butter is fully incorporated into the flour, with no large lumps remaining—each piece should be about the size of a pea.
Step 3
In a separate bowl, whisk the sourdough starter discard, egg, sugar, and buttermilk until thoroughly combined.
Step 4
Add the wet ingredients and 1 cup of raisins to the dry ingredients and mix using a baking spatula until the dough is just combined. Do not over-mix; it will be thick and sticky.
Step 5
Turn the dough out onto a well-floured work surface. Form the dough into a round loaf.
Step 6
Place the loaf on the lined baking sheet and score a deep "X" on the top with a razor or sharp serrated knife.
Step 7
Bake for 40 minutes, tent the loaf with foil, and bake for an additional 20 minutes. (The total bake time is 60 minutes.) The foil will help prevent the loaf from over-browning as it bakes.
The bread is done when the internal temperature of the loaf is over 200°F (93°C).
Step 8
Transfer the loaf to a wire rack to cool completely. Cut into wedges and serve.
How to Store
Sourdough Irish Soda Bread is best served the day it's made.
Wrap the individual wedges in plastic wrap and store them in an airtight container at room temperature for 3-4 days.
More Sourdough Quick Bread REcipes
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Sourdough Irish Soda Bread
INGREDIENTS
Dry Ingredients
- 4 cups + 2 tablespoons (500 g) all-purpose flour
- 1 ½ teaspoon (6 g) baking soda
- 1 ½ teaspoon (9 g) salt
- 6 tablespoons (84 g) butter (cold, chopped into small cubes)
Wet Ingredients
- 1 cup (250 g) sourdough discard
- 1 whole egg
- ⅓ cup (67 g) sugar
- 1 cup (240 g) buttermilk (see notes for subbing regular milk)
- 1 cup (145 g) raisins (add ⅓-½ cup more if you want a lot of raisins)
INSTRUCTIONS
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper or a silicone mat.
- Whisk the 4 cups + 2 tablespoons (500 g) all-purpose flour, 1 ½ teaspoon (6 g) baking soda, and 1 ½ teaspoon (9 g) salt together in a large bowl.
- Add 6 tablespoons (84 g) butter, chopped into small cubes, to the dry ingredients. Using either your hands or a bench scraper, work the butter into the flour mixture until it becomes crumbly.Make sure the butter is fully incorporated into the flour, with no large lumps remaining—each piece should be about the size of a pea.
- In a separate bowl, whisk 1 cup (250 g) sourdough discard, 1 whole egg, ⅓ cup (67 g) sugar, and 1 cup (240 g) buttermilk until fully combined.
- Add the wet ingredients and 1 cup (145 g) raisins to the dry ingredients and mix using a baking spatula until it's just combined. Do not over-mix; it will be thick and sticky.
- Turn the dough out onto a well-floured work surface. Form the dough into a round loaf. Score a deep "X" on the top of the loaf. Place onto the lined baking sheet.
- Bake for 40 minutes, tent the loaf with foil, and bake for an additional 20 minutes. (The total bake time is 60 minutes.) The foil will help prevent the loaf from over-browning as it bakes. The bread is done when the internal temperature of the loaf is over 200°F (93°C).
- Transfer the loaf to a wire rack to cool completely. Cut into wedges and serve. Irish soda bread is best enjoyed the day it's made.
I made this for the first time today and it was amazing. The only thing I would try differently next time is adding more baking soda. Thank you for the recipe!
I "veganized" this recipe by using oat milk with vinegar added ( I used apple cider vinegar), Miyoko vegan butter and a flax egg. It turned out amazing. I did have to bake it a little longer but that could just be my oven. Will definitely make again.
can I use bread flour for this recipe Irish soda bread
yes
I made this recipe as written, and it far exceeded my expectations! It turned out fantastic. I shared with friends.
I did not use raisins but otherwise followed the recipe. It turned out great!
I was unsure how this bread was going to come out as it was so heavy and baking for an HOUR. However, I was pleasantly surprised by the delicious exterior, crisp, and delightful interior, soft. What a winner and very easy! Delicious with chicken salad, too.