Easy Homemade Sourdough Irish Soda Bread

A Bread That Tells a Story

I love this soda bread. It feels like a warm hug from my kitchen. It uses a sourdough starter, which is like a little pet. You have to feed it flour and water.

My first starter was named Bubbles. I almost threw it out! I thought I had killed it. But it came back to life. I still laugh at that.

Why This Recipe Matters

This bread is a wonderful way to use your sourdough “discard.” That’s the bit you remove before feeding your starter. It feels good not to waste anything.

Making something from scratch builds confidence. You see the flour, the egg, the buttermilk. You know every single thing that goes into your food. That matters a lot.

Let’s Get Our Hands Dirty

First, get your oven nice and hot. Then mix your dry things in a big bowl. The cold butter gets chopped up small.

Now, use your fingers to mix the butter in. You want it to look like crumbs. This part is my favorite. It feels like playing in sand. Do you like using your hands to cook?

The Magic of Mixing

In another bowl, mix the wet things. The buttermilk, egg, and sourdough go together. Doesn’t that smell amazing? It’s a little tangy.

Pour the wet into the dry. Mix it gently. Do not stir too much! A shaggy dough is just right. This keeps the bread soft.

Baking and Waiting

Shape your dough into a round loaf. Place it on your pan. Then, take a sharp knife. Cut a deep “X” on the top.

*Fun fact*: Some say this cross lets the fairies out of the bread! It also helps it bake evenly. Now it goes into the oven. The waiting is the hardest part. What’s your favorite smell from the oven?

Your Turn to Share

Let your bread cool completely. I know, it’s hard to wait. But it’s worth it. The flavor gets better.

Slice a thick piece. Serve it with a big smear of butter. It’s perfect for soup or just by itself. Tell me, what will you eat with your first slice?

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	If using active starter use 113 g

Easy Homemade Sourdough Irish Soda Bread

Hello, my dear. Come sit with me. Let’s bake some bread. This is my Sourdough Irish Soda Bread. It’s a simple, cozy recipe. It uses up that sourdough discard you might have. I love the smell of it baking. It fills the whole house with warmth. It reminds me of my own grandmother’s kitchen. She taught me this recipe on a rainy afternoon. I still laugh at that memory. We made such a happy mess. Now, let’s make our own.

Steps

Step 1: First, get your oven nice and hot. Set it to 400 degrees. Then, grab a baking sheet. Line it with a piece of parchment paper. This little trick saves so much scrubbing later. I learned that the hard way. My first loaf stuck to the pan. What a disaster that was.

Step 2: Now, take your big mixing bowl. Add the flour, baking soda, and salt. Give them a good stir with a spoon. You want everything to be friends in there. This is the dry team. They are the base of our bread. It’s simple, just like building a house.

Step 3: Time for the cold butter. Chop it into little pieces. Drop them into the flour. Now, use your clean hands. Squish the butter into the flour. You want it to look like crumbs. (A hard-learned tip: Your hands warm the butter. Work fast so it stays cold!). This part is fun and a little messy.

Step 4: Grab another bowl for the wet team. Pour in the buttermilk. Crack in the egg. Add the sugar and your sourdough discard. Whisk it all together. Doesn’t that smell tangy and wonderful? This is the magic that makes the bread rise. No yeast needed.

Step 5: Pour the wet mix into the dry mix. Stir it gently. Just until you don’t see dry flour anymore. A few lumps are just fine. Overmixing makes tough bread. We want it tender. What’s your favorite smell from the kitchen? Share below!

Step 6: Dump the dough onto the counter. It will be a bit shaggy. That’s its personality. Gently shape it into a round ball. Place it on your baking sheet. Take a sharp knife. Cut a deep ‘X’ on the top. My grandma said this lets the fairies out. I always do it.

Step 7: Bake your loaf for about an hour. Check it after 30 minutes. If the top is getting too brown, just tent it with foil. This keeps it from burning. The baking time depends on your loaf’s shape. Isn’t that interesting? Every loaf is a little unique.

Step 8: The hardest part is next. You must let the bread cool completely. I know, the smell is amazing. But slicing it warm makes it gummy. Wait for it. It will be worth it, I promise. Then you can slather a slice with good butter.

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

Three Tasty Twists to Try

Once you master the basic loaf, you can play. I love adding little extras. It makes the bread special for any day. Here are a few of my favorite ideas. They are all so simple and delicious.

• Sunshine Loaf: Stir in a handful of raisins and some orange zest. It’s like a little burst of sweetness in every bite.
• Savory Herb Bread: Mix in a tablespoon of fresh rosemary. Add a half-cup of sharp cheddar cheese. Perfect for soup!
• Seedy Soda Bread: Add two tablespoons of everything bagel seasoning. It gives the crust a wonderful, crunchy texture.

Which one would you try first? Comment below!

My Favorite Ways to Serve It

This bread is so versatile. You can enjoy it in so many ways. For breakfast, I toast a thick slice. I love it with a smear of jam and a cup of tea. For dinner, it’s the best side. It soaks up stews and soups beautifully. A simple pat of good butter is all it needs sometimes.

What to drink with it? On a cozy night, a glass of dark stout pairs wonderfully. For a daytime treat, I love a cold glass of apple cider. The tartness goes so well with the bread. Which would you choose tonight?

Keeping Your Soda Bread Fresh and Happy

This bread is best the day you make it. But it keeps well for a day or two. Just wrap it tightly in plastic wrap and leave it on the counter.

For longer storage, slice and freeze it. I wrap each slice individually. Then I can pop one straight into the toaster.

My first loaf was a little dry on day three. So I learned to freeze it right away. This saves so much food from going to waste.

Batch cooking means you always have a treat ready. It makes busy mornings feel simpler and more special. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Bread Troubles

Is your bread too dense? You probably mixed it too much. Just mix until the flour disappears. A shaggy dough is a good dough.

I remember when my first loaf was raw inside. The outside looked perfect and dark. Now I always check it early with a skewer.

If the top browns too fast, just tent it with foil. This lets the inside cook without burning the crust. Getting this right builds your confidence.

A perfect bake means a better flavor and texture. You feel so proud serving a beautiful, golden loaf. Which of these problems have you run into before?

Your Quick 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 little different but still tasty.

Q: Can I make the dough ahead? A: No, bake it right away. The baking soda needs to work while the buttermilk is fresh.

Q: What if I don’t have buttermilk? A: Add one tablespoon of lemon juice to regular milk. Let it sit for five minutes until it curdles.

Fun fact: The cross on top isn’t just for looks. It helps the heat reach the center of the loaf!

Q: Can I double this recipe? A: Absolutely. Just make two separate loaves. Do not try to bake one giant one.

Q: Any optional add-ins? A: A handful of raisins or seeds is lovely. Stir them in with the dry ingredients. Which tip will you try first?

Bake With Love, Share With Joy

I hope you love making this bread as much as I do. There is nothing like a warm slice with butter. It fills the whole house with a cozy smell.

I would be so happy to see your creation. Sharing food is one of life’s greatest pleasures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Elowen Thorn.