Sourdough Irish Soda Bread

Sourdough Irish soda bread is my take on a traditional Irish quick bread. Risen with the acidity of buttermilk, sourdough starter, and baking soda, it has a tender crumb similar to biscuits and is full of buttery flavor, a light sweetness, and sourdough tanginess. I love the rustic presentation of this beautiful, golden brown boule.

Irish soda bread is a type of quick bread common in Ireland, with a history that stems from necessity. 

It was originally made with only four ingredients: flour, sour milk, salt, and baking soda. This made for a frugal, but filling loaf of bread.

Over time, it has been modified from the most basic ingredients to also include more modern luxuries like eggs, butter, and dried fruits. Find more fun information on the history of traditional soda bread here. 

This was a fun loaf to customize for a sourdough version. It’s rustic and delicious, and the sourdough works well in combination with the buttermilk.

The starter adds great flavor, and the texture and flavor of the loaf made it a hit. 

I think one of the best parts is that it’s a literal mix-and-bake recipe. If you find yourself making dinner and lacking a side, this recipe calls for basic ingredients that a frequent baker likely won’t need to run to the grocery store for.

Pantry staples are gently combined, formed into a boule, and baked in a preheated oven for about an hour.

There’s not much better than a slice of soda bread smothered with butter and honey or homemade herb butter. 

Why You’ll Love This Recipe

All-purpose bread: Serve it toasted and buttered at breakfast with eggs and fried potatoes, buttered and spread with strawberry jam for an afternoon snack with a cup of tea, or as a thick slab alongside a hearty dinner. Irish soda bread is truly an all-purpose bread.

Same-day bake: On those days that you find yourself in a pinch for fresh bread or a filling side dish, this simple bread is a no-brainer. With no waiting time for rising or proofing, it comes together in just over an hour.

Simple but hearty: This easy soda bread recipe pulls together minimal, simple ingredients for a delicious, satisfying loaf. It’s easy enough for beginners, and still a great recipe for any baker to enjoy. The loaf is filling, tasty, and a delicious way to incorporate starter or discard.

Tips

• If you don’t have buttermilk, you can make your own by adding a spoonful of lemon juice or white vinegar to milk. It won’t be as thick as buttermilk, but it’s a great substitute and will perform the job well.
• This recipe is pretty adaptable as far as flavor profiles go. Modify the seasonings, spices, and add-ins to fit the occasion. Easily make it sweeter or more savory. Some typical pairings are raisins and caraway seeds or cranberries and citrus zest. If you’re adding dried fruit at the end, gently fold it in with a spatula to avoid working the dough too much.
• You can use sourdough discard or active starter for this recipe. Discard will add a stronger tangy flavor to the bread than active.
• Don’t overmix the dough, but stir only until it all just comes together. Some lumps are okay, and this will keep the crumb tender.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools

Large mixing bowl

Smaller mixing bowl

Parchment paper

Baking sheet

Lame or razor for scoring

Cooling rack

Ingredients

All-purpose flour – Unbleached white flour is easy and gives consistent results.

Baking soda – This is the rising agent, working with the acidity of the buttermilk and starter to give the bread rise.

Salt – Sea salt adds flavor and balance.

Unsalted butter – Cold butter cut into small pieces for blending into the flour.

Buttermilk – This acidic ingredient reacts with the baking soda to rise the bread.

Egg – An egg adds more structure to this loaf.

Cane sugar – A very small amount for just a touch of sweetness.

Sourdough starter – You can use active starter or discard.

How to Make Sourdough Irish Soda Bread

Begin by preheating your oven to 400 degrees F. During this time, we will prepare the bread for baking, ensuring a nice, hot oven when it’s time to bake.

Prepare a baking sheet by lining it with parchment paper for easy cleanup and no sticking.

Add the flour, baking soda, and salt to your large bowl, stirring well to combine. What’s more dissatisfying than a surprising clump of baking soda?

Chop the cold butter into small pieces, then add it to the dry ingredients.

Using either your hands or a pastry blender, work the butter into the flour mixture until it becomes crumbly with the butter in pea-sized or smaller pieces.

In a separate bowl, whisk the buttermilk, egg, sugar, and sourdough starter or discard until combined.

Pour the wet ingredients into the dry, then mix somewhat tenderly until just combined. You don’t want to overmix.

Turn out the dough on a clean work surface and form it into a round loaf. 

Place onto your prepared baking sheet, then score a deep cross or X on the top of the loaf. This will help the bread to bake more evenly (plus it’s tradition!).

Bake in the preheated oven for approximately 50-65 minutes, checking at the 30-minute mark. If the top of the bread is getting too dark, cover it loosely with a piece of aluminum foil while it finishes baking. 

Bake time will depend on how wide or how tall the loaf is shaped.

Cool the loaf on a wire rack completely before slicing. Serve and enjoy!

Storage

While this fresh bread is truly best eaten the same day, you can also store it in an airtight container at room temperature for several days. Make sure it’s fully cooled first.

For longer storage, wrap the cooled loaf in plastic wrap and store it in an airtight, freezer-safe container for several months. Thaw at room temperature.

FAQ

More great bread recipes like this one:

• Sourdough Italian Bread
• Pain de Mie (Pullman Bread)
• Buttermilk Sourdough Bread
• Delicious Sourdough Breadsticks
• Easy Sourdough Flatbread

If you try this recipe and love it, I would appreciate it if you could come back and give it 5 stars! Tag me @farmhouseonboone on Instagram if you make it.

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