Use sourdough discard to make this easy Sourdough Irish Soda Bread with step-by-step photos! This moist, quick, and rustic soda bread is filled with raisins, caraway seeds, and orange zest and comes together in less than an hour.
DURATION :
Yield or Serving : 10 Slices
Equipment
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1 Baking Scale
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1 Whisk
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1 Spatula
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1 Cast Iron Skillet, or a baking steel or baking sheet
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1 Bread Lame or Sharp Knife, for scoring
Ingredients
- 480 g All-purpose flour, 4 cups
- ½ tsp Baking Soda
- 1 tsp Kosher Salt
- 50 g Granulated Sugar, ¼ cup
- 2 TBS Caraway Seeds
- 1 TBS Orange Zest
- 85 g Unsalted Butter, cold, 6 TBS
- 150 g Raisins, 1 cup
- 1 Egg
- 392 g Buttermilk, 1 ¾ cup
- 120 g Sourdough Discard, ½ cup
- Raw Sugar, optional, for topping
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Instructions
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Line a cast-iron skillet, Dutch oven, or baking sheet with a piece of parchment paper to prevent sticking.
Preheat the oven to 400ºF (204ºC).
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Mix the dry ingredients together in a medium mixing bowl. Set aside.480 g All-purpose flour,½ tsp Baking Soda,1 tsp Kosher Salt,50 g Granulated Sugar,2 TBS Caraway Seeds,1 TBS Orange Zest
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Cut the cold butter into small cubes, toss into the flour mixture, and use your hands or a pastry cutter to cut it into the dry ingredients until just smaller than pea-sized pieces. Mix in the raisins.85 g Unsalted Butter,150 g Raisins
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In a large liquid measuring cup or other mixing bowl, whisk together the wet ingredients.1 Egg,392 g Buttermilk,120 g Sourdough Discard
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Pour the wet ingredients into the bowl of dry ingredients and use a spatula to gently mix the dough together. At first, it will be very wet and scraggly, but it will start to come together into a mass as the flour hydrates just like biscuit or scone dough.
Use floured hands to bring the dough together into a round boule in the bowl. You may need to add small amounts of flour into the dough at a time to bring it together if it’s still too wet.
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Place the round boule into the prepared cast-iron skillet and score the top of the bread with an X using a bread lame or serrated knife. Sprinkle coarse or raw sugar on top.
Bake for 45-50 minutes or until the crust is golden dark brown, slightly crispy, and an internal thermometer inserted into the middle reads 200ºF (93ºC). The top center of the loaf (the thickest part) tends to cook last so ensure it reads the correct temperature to avoid a gummy or under baked bread.
Cool on a wire rack for at least 30 minutes before slicing and slathering in butter, marmalade, or a drizzle of honey.
