Sourdough Irish Soda Bread
Sourdough Irish soda bread with raisins is a fun twist on your traditional Irish soda bread recipe. This delightful treat is made with sourdough discard, orange zest, raisins, and a crunchy sugar topping.
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Equipment
- 2 mixng bowls
- 1 kitchen scale
- measuring spoons
- Baking Sheet
- parchment paper optional
- Immersion Blender optional
Ingredients
- 437 g all-purpose flour 3½ cups
- 50 g sugar 4 T
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 113 g unsalted butter ½ cup
- 165 g raisins 1 cup
- 1 large egg
- 250 g buttermilk 1 cup
- 125 g sourdough discard ½ cup
- 1 large orange zest
- ½ T turbinado sugar optional
Instructions
- Preheat the oven to 350°F/177°C. Line a baking sheet with a piece of parchment paper.
- Combine 437 g all-purpose flour, ½ tsp baking powder, 1 tsp baking soda, ½ tsp sea salt, and 50 g sugar in a large bowl. Add grated 113 g unsalted butter and 1 large orange zest to the bowl, and press the butter into dry ingredients using both hands. Toss in the 165 g raisins, coating them with flour.
- Combine 1 large egg, 250 g buttermilk and 125 g sourdough discard in a medium bowl. Pour the wet ingredients over the top of the flour mixture. Stir until just combined. A few dry bit of flour are ok as the kneading will work the rest in.
- Turn out onto a work surface dusted with a little flour and knead a few times, just until it comes together to form a cohesive ball. Transfer to the prepared baking sheet. Sprinkle the top with ½ T turbinado sugar if using. Use a sharp knife and cut a cross on the top of the bread, giving the bread a place to open up. Rest 10 minutes before baking.
- Place the pan in the preheated oven and bake for 50-55 minutes or until the top is golden brown and the bread's internal temperature reads 195°F/90°C.
- Transfer the bread to a wire rack and cool completely before cutting.
- Like most baked goods, this sourdough soda bread is best the day its baked. Store leftover bread in an airtight container at room temperature for up to 3 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Homemade Irish Soda Bread Tips
- If you don't have buttermilk, mix a cup of whole milk with a scant tablespoon of lemon juice or apple cider vinegar, or distilled vinegar and let sit for 10 minutes before using.
- Be sure to use cold ingredients for a tender crumb and proper rise.
- Although this recipe is designed as a way to use up leftover sourdough starter discard, you can also use active sourdough starter. Just be sure to weigh the ingredients instead of measuring by volume, as active starter contains more air than discard.
- Don't skip the rest time before baking. It allows the flour a chance to hydrate, helping the bread keep it's shape and prevent it from spreading as it bakes. The first time I made it, I skipped this step and the bread baked into one cohesive puff ball without any evidence of the score.
- A blender or immersion blender makes quick work of breaking up the sourdough discard.
Nutrition
Calories: 278.7kcalCarbohydrates: 44.6gProtein: 5.4gFat: 9.2gSaturated Fat: 5.4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.3gTrans Fat: 0.3gCholesterol: 38mgSodium: 239.3mgPotassium: 190.9mgFiber: 2gSugar: 5.8gVitamin A: 296.4IUVitamin C: 2.1mgCalcium: 49.4mgIron: 2.2mg
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