Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Pour the wet ingredients into the well with the dry ingredients and mix all the ingredients until a soft dough forms.
- Lightly flour a clean work surface then transfer the dough to the floured surface and gently shape it into a ball.
- Using a sharp knife, carefully cut a cross on the top of the bread dough. This will help the bread bake evenly and allow steam to escape.
- Place the shaped dough onto a skillet, prepared baking sheet, or into a Dutch oven lined with parchment paper. Bake in the preheated oven for about 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- You can also check the internal temperature of the bread using a food thermometer. It should read around 195°F (90°C) when the bread is done.
- Once baked, transfer the bread to a wire rack to cool slightly before slicing. Serve your sourdough Irish soda bread warm with butter or your favorite spreads.
Notes
All-Purpose Flour: All-purpose white flour gives this Irish soda sourdough bread the necessary gluten to give the bread its texture.
Salt: Enhances the flavor of the bread and helps to balance out the sweetness. We used kosher salt for this recipe but you can use sea salt or Himalayan salt
Baking Soda: Acts as the leavening agent in this recipe, helping the bread to rise. Baking soda reacts with the acidity in the sourdough starter and lactic acid in the buttermilk to create carbon dioxide bubbles, giving the bread its airy texture. Baking soda works quicker than commercial yeast.
Sugar: Adds a touch of sweetness to the bread, complementing the tanginess of the sourdough starter. You can use granulated sugar, brown sugar, or honey as a substitute.
Leftover Sourdough Starter: Adds a tangy flavor and moisture to this type of quick bread. We used sourdough starter discard for this recipe but you can use an active sourdough starter. The starter in this recipe is more of a flavor agent instead of a rising agent
Egg: Helps to bind the ingredients together. You can use a flax egg or not use the egg entirely in this loaf of bread.
Butter: Adds richness and flavor to the bread. You can substitute it with melted coconut oil or olive oil for a dairy-free version.
Buttermilk: Adds moisture to the bread dough and helps to activate the baking soda. If you don't have buttermilk, you can make a substitute by mixing regular milk with lemon juice or vinegar in a separate bowl and letting it sit for a few minutes until it curdles.