Sourdough Irish Soda Bread Recipe

A Simple Loaf with a Big Heart

This bread is an old friend. It does not need fancy tools or yeast that makes you wait. It is quick and honest. I love how its smell fills the whole house. It feels like a warm hug from the kitchen.

We are using our sourdough starter discard today. This gives the bread a little tang. It is a wonderful way to use that starter instead of wasting it. Does your family have a favorite “use it up” recipe like this?

The Magic of Buttermilk and Baking Soda

This bread does not need yeast to rise. It uses baking soda instead. The soda reacts with the sour buttermilk. This makes lots of little bubbles in the dough.

Those bubbles make the bread light and tender. This is why you must not over-mix the dough. Too much mixing makes the bubbles go away. The bread will be tough. A gentle hand makes a soft loaf. This matters more than you think.

Shaping Your Loaf

Once your dough is just mixed, turn it out. Use floured hands to shape it into a round. Do not worry if it is a little lumpy. That is part of its charm. It is a rustic bread, after all.

Then, take a sharp knife. Cut a deep ‘X’ on the top. I still laugh at this. My grandson once asked if I was signing my initial on the bread. This ‘X’ is not just for looks. It helps the heat get to the center of the loaf so it bakes evenly.

The Hardest Part: Letting It Cool

When the bread comes out of the oven, it will smell amazing. You will want to cut a slice right away. But you must wait. Let it cool completely on a wire rack.

I know, it is the hardest part. But this waiting matters. If you cut it while it is hot, the inside will be gummy. The texture needs time to set. *Fun fact: The “X” you cut is sometimes called a blessing. It lets the fairies out of the bread!*

A Slice of History

This bread comes from Ireland long ago. Most families did not have ovens. They cooked over an open fire. They used a heavy pot called a bastible.

The bread was baked in that pot with hot coals piled on the lid. It was a simple recipe for hard times. It used what people had. That is why it feels so honest and good. What is a simple food that reminds you of home?

Time to Share

This bread is best shared. I love it with a thick spread of good butter. It is also wonderful with a bowl of soup. The way it soaks up the broth is just perfect.

Making food for others is an act of love. It connects us. When you make this bread, who will you share the first slice with? Tell me if you give it a try.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	3 ½ cups
Baking soda	1 teaspoon
Salt	1 teaspoon
Unsalted butter	6 tablespoons	cold, cut into small pieces
Buttermilk	1 ½ cups
Egg	1
Cane sugar	2 tablespoons
Sourdough starter discard	½ cup

My Cozy Sourdough Irish Soda Bread

Hello, my dear! Come sit with me. I want to share my recipe for Sourdough Irish Soda Bread. It is a simple, hearty loaf. It uses up that extra sourdough starter you might have. The smell as it bakes is pure comfort. It fills the whole kitchen with warmth.

This bread is wonderfully fast. There is no waiting for yeast to rise. The baking soda does all the work. You just mix, shape, and bake. I love making this on a lazy weekend morning. My grandchildren love a warm slice with honey. It always makes me smile.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 tablespoons cold butter, cubed
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons sugar
• 1 cup unfed sourdough starter

Instructions

Step 1: First, turn your oven on to 400°F. Get out a baking sheet. Cover it with a piece of parchment paper. This little paper saves so much scrubbing later. I learned that the hard way with a sticky loaf!

Step 2: Grab a big bowl for your dry things. Put in the flour, baking soda, and salt. Mix them up really well with a spoon. You want everything to be friends in there. This makes sure every bite is just right.

Step 3: Now, add those cold butter pieces. Use your clean fingertips to rub it in. You want the mix to look like little pebbles. (My hard-learned tip: Cold butter makes the bread extra tender. So don’t let it get too warm!)

Step 4: In another bowl, mix the wet stuff. Whisk the buttermilk, egg, sugar, and sourdough starter. It will look a bit lumpy at first. Keep stirring until it’s nice and smooth. Doesn’t that smell a little tangy already?

Step 5: Pour the wet mix into the dry bowl. Gently fold them together. Stop as soon as you see no more dry flour. A few lumps are perfectly fine, I promise. Over-mixing makes a tough bread.

Step 6: Sprinkle a little flour on your counter. Plop the dough out and shape it into a round. Just pat it gently into a ball. Then place it on your baking sheet. It doesn’t have to be perfect. Homemade is beautiful.

Step 7: Take a sharp knife. Cut a deep ‘X’ on top of the loaf. This helps the heat get inside to bake it. Some folks say it lets the fairies out. I still laugh at that. What do you think the ‘X’ is for? Share below!

Step 8: Bake your bread for about an hour. If the top gets too brown, just lay a piece of foil over it. The hardest part is waiting for it to cool. You must let it cool completely before cutting. It’s still cooking inside, you see.

Cook Time: 50–65 minutes
Total Time: About 1 hour 15 minutes
Yield: 1 lovely loaf
Category: Bread, Baking

Three Tasty Twists to Try

This bread is a wonderful blank canvas. You can add so many things to it. It is fun to make it your own. Here are a few ideas I love to play with. They are all so simple.

Sweet & Sunny: Stir in a big handful of raisins or dried cranberries. A little sprinkle of cinnamon is lovely too. It tastes like a treat.

Savory Herb: Mix in some chopped fresh rosemary or chives. This is so good with a big bowl of soup on a chilly day.

Seedy Crunch: Add a few tablespoons of sunflower seeds or oats to the dough. It gives the crust a wonderful little crunch.

Which one would you try first? Comment below!

Serving Your Beautiful Bread

A warm slice of this bread is a meal by itself. But I love to make it part of something bigger. For a simple lunch, I serve it with a big bowl of potato leek soup. The bread is perfect for dipping. You can also toast a slice for breakfast. Slather it with good butter and your favorite jam.

What to drink with it? A hot cup of Irish breakfast tea is my go-to. It just feels right. For a special evening, a glass of dark stout beer pairs wonderfully. Which would you choose tonight?

Keeping Your Sourdough Soda Bread Fresh

Let’s talk about keeping your bread lovely. Once your bread is completely cool, wrap it tightly. I use plastic wrap and then a tea towel. It stays fresh on the counter for about two days.

For longer storage, slice it first. Pop the slices into a freezer bag. They will keep for a month. You can toast a slice straight from the freezer. It tastes just-baked.

I once left a loaf out uncovered. It turned hard as a rock by noon. Now I never skip the wrapping step. This matters because a good loaf deserves to be enjoyed slowly.

Making two loaves is a great idea. You can eat one now and save one for later. This is called batch cooking. It makes busy weeks so much easier. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bread Troubles

Is your bread too dense? You probably mixed the dough too much. I remember when my first loaf was like a brick. I learned to mix just until the flour disappears.

This matters because a gentle hand makes a lighter bread. Is the top burning before the inside cooks? Just tent it with foil. This protects the top from getting too dark.

Is your bread not rising well? Check that your baking soda is fresh. Old baking soda loses its power. This matters for a tall, proud loaf. Which of these problems have you run into before?

Your Soda Bread Questions Answered

Q: Can I make this gluten-free? A: Yes, use a good gluten-free flour blend. The texture will be a bit different but still tasty.

Q: Can I make the dough ahead? A: No, bake it right away. The baking soda starts working as soon as it gets wet.

Q: I don’t have buttermilk. A: Add one tablespoon of lemon juice to regular milk. Let it sit for five minutes. Fun fact: This is called “clabbering” the milk!

Q: Can I double the recipe? A: Absolutely. Just make two separate loaves on the baking sheet.

Q: Is the sugar necessary? A: It helps the crust brown nicely. But you can leave it out if you prefer. Which tip will you try first?

A Final Word From My Kitchen to Yours

I hope you love making this bread. It fills the kitchen with a wonderful, cozy smell. Sharing food is one of life’s great joys.

I would be so happy to see your creation. It makes my day to see your baking adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.