I hope you enjoy this sourdough version of the Irish classic. A more traditional version made with buttermilk can be found in my book Celebrate with Bread Baking!
And it is SO easy to make! After the dough is mixed it sits out at room temperature 6-10 hours (or overnight) to ferment and rise before baking.
Just make sure you have enough sourdough discard on hand, since this one uses 400g! (200g in a half loaf)
To make the sourdough discard, mix 30-50g sourdough with 200g water and 200g white flour. Leave at room temperature for 18-24 hours until the texture is thin like a salad dressing consistency. You will have some leftover in case you need it for a future batch.
I plan to make it for my family along with my traditional Irish Stout Beef Stew and Champ recipes.
St. Patrick’s Day is a big deal in our family and every year it makes me miss my Grandpa.
Have you ever had someone in your life larger than life? My Grandpa was a towering man with a wide build, twinkling blue eyes, and a red complexion. He was very proud of his Irish heritage.
Every March you would see him decked out in green with decorations around the house and you’d hear his booming voice say, “Happy St. Patrick’s Day!” followed by a big hug and a kiss.
He loved telling stories and making everyone feel welcome from the usher at church to the server at the diner.
After he passed away, there was plenty of green at the memorial and his family all wore green shirts. And even though there were tears, there was also laughter at the stories shared from the legacy he created on earth.
This often overlooked holiday that some might think of as just an excuse to drink green beer has become a family touchstone and connection point for our family even 16 years after his death.
The way that we live, the choices we make, the way that we treat people creates a legacy and even ordinary days and occasions can become special memories and traditions forever.
If you’re curious about the origins of this holiday, this kids cartoon is fun for sharing with your kids or grandkids.
Irish-inspired Soda Bread with Sourdough Discard (dairy-free)
- Food Scale
- 1 large bowl
- Parchment Paper
- cast-iron skillet or flat baking sheet
- Pastry brush
- 400 grams all-purpose flour 2 2/3 cups
- 100 grams whole wheat flour 2/3 cup
- 8 grams baking soda 1 ½ teaspoons
- 9 grams salt 1 ½ teaspoons
- 30 grams optional: white cane sugar 2 tablespoons
- 400 grams sourdough discard about 4 cups
- 160 grams water (room temperature, see notes) 2/3 cup
- Prepare baking dish: Cut a large piece of parchment and lay inside a large cast iron skillet or on a flat baking sheet.
- Stir dry ingredients: Add flours, baking soda, salt, and sugar (if using) to a large mixing bowl. Stir together with a spoon.
- Add wet ingredients: Pour sourdough discard and water into the dry mixture.
- Mix: Stir until there are no dry patches left and a thick sticky mixture is made. Mixing with hands is helpful for this thick dough.
- Shape: Place dough onto a work surface. Continue to mix and knead with hands for 1-3 minutes to check for dry spots and then use hands to form dough into a round shape. Place the round ball of dough in the center of the parchment. Cover with plastic wrap.
- Ferment: Leave the dough covered at room temperature for 6-10 hours (or overnight) to ferment and rise. It will expand and spread into a large round of dough.
- Preheat: After that time has passed, preheat oven to 425º F.
- Score: Uncover dough. Use a knife to cut an x on the top of the dough across the dough that is about 1/2 inch deep in the center.
- Optional step: Use a pastry brush to brush additional water on the top, in the cut x, and all around the sides of the bread. Sprinkle some additional sugar all over the crust on top of the moistened surface, once baked it will add a nice color and sugary crunch on the crust.
- Bake: Place pan into oven and bake 30 – 35 minutes. The bread should have a golden brown top and a toothpick or knife inserted into the center should come out clean.
- Cool: Allow the bread to cool for about 15-30 minutes.
- Serve: Cut the bread into slices or wedges and serve.
- When adding water, you may need to adjust the water amount you add depending on the thickness of your sourdough discard and the way your flour is absorbing the liquid. After you have mixed the dough by hand and it still feels dry, add 10 grams of water, mix again for a minute. Check consistency. Repeat as needed until there is no dry flour left and the dough is thick and sticky.
- Some people enjoy raisins in their Irish soda bread. To add raisins, add 120 grams raisins and 36 additional grams of water to the full batch. Cut amounts in half to incorporate into the half loaf described below.
- To make a half loaf size (perfect for 4 people at one meal), use the following ingredient amounts and baking timing. All the other steps remain the same.
- 200g All-purpose flour
- 50g whole wheat flour
- 4g (3/4 t.) baking soda
- 4g (3/4 t.) salt
- 15g (1 T.) white cane sugar
- 200g (about 2 c.) sourdough discard
- 80g (about 6 T.) water
- Bake time: 23-28 minutes (25 was perfect for mine)