Homemade Sourdough Irish Soda Bread

Ingredients

• 375 g (3 cups) all purpose flour (I use KAF)
• 50 g (4 tbsp) granulated sugar
• 5 g (1 tsp) baking soda
• 7 g (1 1/2 tsp) fine sea salt
• 60 g (4 tbsp) unsalted butter, cold, cut into small cubes
• 1 large egg
• 170 g (appx. 3/4 cup) buttermilk
• 200 g (appx. 1 cup) sourdough starter discard or active sourdough starter
• 150 g (1 cup) raisins

Instructions

1. 1

   Preheat oven to 375 F (190 C) Line a baking sheet with parchment paper.

2. 2

   Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter, a few cubes at a time, and mix until incorporated.

3. 3

   Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl.

4. 4

   Woking in batches, gradually pour the buttermilk mixture into the flour mixture.

5. 5

   Add the raisins. Mix to combine; the dough will be slightly wet and sticky.

6. 6

   Scoop the dough onto a well floured surface. Knead it a few times into a round ball. With a serrated knife, cut an “x” into the top. Place onto your lined sheet pan.

7. 7

   Bake on the center rack for 45-55 minutes. If necessary, cover the loaf with foil at the 40 minute mark to prevent over browning. The soda bread is finished when a toothpick (or spaghetti strand!) comes out clean when inserted. The bottom should sound hollow when you give it a knock.

8. 8

   Transfer to a wire rack to cool.

9. 9

   With a serrated knife, cut into wedges (much easier than slices), and serve warm or at room temperature with butter. Soda bread is best enjoyed on the same day it’s made.