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–+ servings

Sourdough Discard Irish Soda Bread (No Buttermilk!)

Mandy Jackson
A rustic loaf of Irish soda bread using sourdough discard instead of buttermilk. This has a crusty, buttery exterior, and a soft, dense interior that's packed with flavor. Eat it warm once it's out of the oven or at room temperature.
Makes 1 loaf.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine irish
Servings 8

Ingredients
  

  • 1 ¼ cup whole milk
  • ½ cup sourdough discard
  • 1 egg
  • 4 cups all purpose flour (spooned + leveled)
  • ¼ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 teaspoons unsalted butter, cold and chopped

Instructions
 

  • Preheat the oven to 400 degrees. Line a cast iron skillet with parchment paper.
    In a medium bowl, whisk together the milk, discard, and the egg.
    To a large bowl, add the flour, sugar, baking soda, and salt. Mix to combine. Add the butter and cut in using a pastry cutter or by working it with your fingertips. Once it’s in pea-size pieces, make a well in the center of the dry ingredients and pour in the discard mixture. Gently work the dough together with a fork. When it becomes too difficult to mix with a fork, begin kneading the dough in the bowl. Kneading should take about a minute total. You want to ensure all the flour is moistened and shape it into a ball.
    Transfer the ball of dough to the prepared cast iron skillet. Score the top with an X.
    Bake 45-55 minutes, until baked through to an internal temperature of 195 degrees and the top is golden brown. I recommend checking about 30 minutes into baking, and if the bread is browning too quickly during baking, tent with foil.
    Remove from oven and cool for 10 minutes, then slice and eat, or transfer to a wire rack to continue cooling.
    Leftovers will keep wrapped up well for up to 2 days at room temperature, or up to a week in the fridge.

Notes

Baking vessels: Cast iron works great here and is what is traditionally used. You can also use a baking sheet lined with parchment paper, but I do find the bread spreads more on a baking sheet than on cast iron.
Add ins: If you want to add raisins or other add ins to your bread, add them to the dry ingredients once the butter is cut in, then proceed with adding the wet ingredients.
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