A quick, crusty soda bread with scrumptious sourdough seasoning.
I admit that sourdough Irish soda bread is a bit of an oxymoron. But the leavening in this loaf comes purely from baking soda (and vinegar, because: volcanos). The sourdough discard, while non-traditional, gives the bread a deeper, more savory flavor. Optional caraway seeds are also unorthodox but, frankly, I just can’t resist them, and their herbaceous aroma. Other than those two things this loaf is rather conventional, with a crisp, crunchy crust and a soft, fluffy crumb. And without having to wait for things to ferment, this loaf is rather immediate (at least in comparison to a wild yeast loaf). There is also no waiting after it bakes, since it’s best enjoyed warm, with a thick smear of butter (preferably Irish), and perhaps a rich, hearty stew.
For more Irish-inspired recipes to pair with this sourdough Irish soda bread, check out my collection here.
To see “the original” soda bread recipe, check out the oldest reference to soda bread from 1836, courtesy of The Society for the Preservation of Irish Soda Bread.
Sourdough Irish Soda Bread
Ingredients
- 426 grams (3 cups) all purpose flour
- 3 grams (½ tsp) fine salt
- 4 grams (¾ tsp) baking soda
- 4 grams (1 tsp) caraway seeds (optional)
- 125 grams (½ cup) sourdough discard
- 15 grams (1 tbsp) lemon juice or vinegar
- 240 grams (1 cup) whole milk
- Butter (optional) for serving
Instructions
- Place an 8 or 9-inch cast iron skillet in the oven and preheat oven to 450°. In a large bowl, combine flour, salt, baking soda, and caraway seeds.
- In a small bowl combine sourdough discard, lemon juice or vinegar, and milk. Whisk until smooth.
- Add wet ingredient mixture to dry ingredient mixture and mix together with a wooden spoon until a rough dough forms.
- Transfer dough to a floured surface. Knead dough briefly until it becomes a more smooth, cohesive dough. Place dough on a sheet of parchment and pat into a round that is about 6 inches wide and 1½-inches thick.
- Using a serrated knife, score 2 deep (about ⅓-inch) perpendicular lines on top of the dough, from side to side, to form a cross.
- Remove skillet from oven and lower dough into the skillet. Bake for 15 minutes, then reduce oven heat to 400° and bake another 30 minutes, or until top is golden brown and bottom sounds hollow when tapped. Serve warm and slather with butter if desired.
