Sourdough Irish Soda Bread
This sourdough Irish soda bread has a deep savory flavor thanks to sourdough discard. Optional caraways seeds impart even more flavor, and it bakes in a skillet to ensure a crisp, crunchy crust. The inside, however, is still soft and fluffy, and it is best enjoyed warm, with a thick smear of butter.
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.
Notes
Leftover bread can be stored in a sealed container for up to a week, and toasted to return freshness.