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.
Can the discard be unfed? i.e., fed one day ago.
Yes it can.
Turned out wonderful. I used currents instead of raisins and it was great.
I am so psyched to make this Soda Bread....my only question (your gram weights are fantastic), is when you mention forming the dough into a round shape, I would love to know the diameter, so I might depend on the 1 hour in the oven being perfect. Thank you, Jeff.
Thanks, Jeff! I shaped my dough into about 6 inches in diameter and when it finished baking it was about 8-9 inches.
Very good recipe! So fast and easy to put together! I added orange zest and it was so delicious!! Thank you for another great sourdough recipe!
Thanks, Cheryl!
Hello! Could I substitute honey for the sugar?
Yes
Confused bc when I measure 240g of buttermilk, it is only 1c but you’re calling for 2c/240g. Which is it supposed to be?
Hi Samantha! This recipe calls for 1 cup or 240 grams of buttermilk. The recipe should reflect this. Please let me know if/where you are seeing something different. Thank you!
I made this but veganized it with vegan butter, almond milk and vinegar, and almond yogurt instead of egg. I added caraway seeds too. it was AMAZING. didn't need any butter or anything. was probably the best soda bread I ever had
You have an incorrect measurement on the grams for the buttermilk. You said use 240 grams. or 2 cups. I always go by grams. After I mixed everything together, my wife said 2 cups should be 473 grams. Just letting you know, so you change the recipe. Thank you.
Hi John, we have corrected this on the recipe card. Thank you for letting us know!
Don't like raisins very much would craisins be ok to substitute ??
yes
Simple to make and delicious to eat!!!!