Easy Sourdough Discard Soda Bread
Last updated: April 23, 2021
Jump to Recipe
This post may contain affiliate links. Please read my disclosure policy.
A deeply flavorful soda bread made with sourdough discard, citrus zest, and dried cranberries. It’s an untraditional version of Irish soda bread, that has a tender, scone-like crumb rather than dry! It’s easy to make, and doesn’t require proofing or rising.
I am zero parts Irish. And this is not a traditional Irish Soda Bread.
This is my version of Soda Bread, using sourdough discard, buttermilk, dried cranberries, and loads of fresh citrus zest. The crumb is tender and soft with a scraggy top, more of a scone type of texture, which I prefer!
I was inspired to make soda bread after watching the entire season of Nadya’s Time to Eat on Netflix. In one of the episodes, she made a soda bread with homemade butter, and I couldn’t stop thinking about it.
In the past when I’ve made Irish soda bread, I was always disappointed by the lack of flavor and dry texture. I know it’s traditionally a somewhat bland bread, but if I’m going to eat something, I want to enjoy it – end of story. And what better than sourdough discard to bring a deeper, complex flavor!
That’s also where the citrus zest and dried cranberries come in. You’ll rub the citrus zest into the flour, releasing all of the oils which carry flavor and aroma. It’s divine!
Ingredients for Sourdough Discard Soda Bread:
- all-purpose flour
- sourdough discard
- butter
- buttermilk
- sugar
- zest of an orange and a lemon
- dried cranberries
- baking soda + baking powder
Tips for Making Delicious Soda Bread:
- Making soda bread is a little like making biscuits – you don’t want to over-knead the dough. Be gentle, just bringing it together so that the loose flour bits are absorbed. Over-kneading will cause the gluten to develop and lead to tough bread.
- Freeze your butter so that it stays cold in the dough, then creates flaky pockets when it hits the oven.
- Don’t leave out the citrus zest – it imparts all the flavor.
- Slather with butter and honey to enjoy soda bread at its finest.
How long does sourdough discard stay good in your refrigerator?
I like to keep my sourdough discard in the refrigerator for up to 10 days. It might accumulate a little liquid on the top, which is called hooch, simply meaning alcohol that is the byproduct of fermentation. You can simple pour the liquid off into garbage and use the discard.
More Sourdough Discard Recipes:
- 5 Ingredient Sourdough Discard Biscuits
- Easy Zucchini Sourdough Discard Muffins
- Sourdough Discard Crackers
Yield: 1 loaf
SCALE:
Ingredients
- 280 grams all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 40 grams cane sugar
- 3/4 teaspoon fine salt
- 45 grams frozen butter
- zest of one orange
- zest of one lemon
- 85 grams dried cranberries preferably unsweetened
- 100 grams sourdough discard
- 180 grams buttermilk
- coarse sugar for sprinkling on top
Instructions
- Preheat oven to 400 degrees F.
- Whisk together flour, baking soda, baking powder, sugar, and salt.
- Grate frozen butter using the large holes on a box grater. Add butter and zest of the orange and lemon to dry mixture. Rub the butter and zest into the flour mixture to lightly coat.
- Make a well in the middle of the mixture. Add cranberries to well.
- Whisk together discard and buttermilk, then pour over the cranberries. Mix dough together with spatula until it becomes thick, then gently with your hand to bring the dough together.
- Tip dough out onto counter and gently knead for 15 seconds with floured hands - the dough will be shaggy and a little bit dry like biscuit dough. Mound into a ball, about 5-6 inches in diameter, dough will be shaggy. Do not flatten the top of dough.
- Brush dough with a little more buttermilk and sprinkle with coarse sugar. Use a knife to make a 3/4 inch deep x in the middle of the dough.
- Bake for 40-45 minutes, until golden brown and center is cooked through. Let cool for 10 minutes. Then eat with butter and honey.
Did you make this?
tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen
March 3, 2021
Easy and amazing recipe! The whole kitchen smells like summer!
yes, i love the smell of citrus that floats through the house while it’s baking!
Hello! Once the dough is mixed up could I let it fermented overnight covered in the fridge?
Hello! I haven’t tested in this way. My concern would be that the leaveners with that amount of time before baking would lose their power and the bread would not rise.
Very easy to make, & very moorish to eat! I’ve made it as is, & with other fruit combinations. Latest, minus the sugar, with cheese and caramelised onion chutney. Delicious!
This was really good! I had previously used another sourdough discard recipe for Irish soda bread, but I really like the texture of this one a lot better. I grated the butter straight from the fridge, then put the grated butter in the freezer for 10 minutes or so. I also liked the addition of the orange zest.
so glad you liked this discard soda bread! i agree, the orange zest is so lovely.
Every week I refuse to toss out my starter… and had a fun recipe variation thought. I did this recipe like listed with orange zest but poked chocolate chips into the top after slicing my X and it’s a wonderful sweet change. Great with a cup of coffee. I wanted to share this as it is a nice change this week.
The variation with chocolate chip sounds fantastic!
Is it possible to use starter instead of discard? Thanks in advance for your help!
Hi Kristin! Yes, you can use sourdough starter, just not at its peak. So unfed.
This is a stunning recipe, Amanda. The fantastic smell started while it was still in the oven and the taste is just heaven. So delicious with butter. The texture of the dough is definitely of a scone..a giant scone :)) Next time, I might just try to bake it as a standard scone. Thanks! I didn’t know how much I even missed the good old scone <3
so glad you liked the soda bread, Michal!
What type of vessel should the dough be baked in? A Dutch oven or just on a sheet pan?
Thanks! Can’t wait to make this.
Hello! I put the dough on parchment and bake on a sheet pan. A dutch oven works great too, if you prefer that.
Your biscuit recipe cites shredding the frozen butter before incorporating into flour. This recipe does not call for shredding the butter. Any comment?
thank you for catching! i’ve update the recipe with the butter grating.
Can I use Greek yogurt as a substitute for Buttermilk? I really don’t want to make another trip to the store.
Cheers fellow bakers…. I just tried this recipe and like you I did not have buttermilk. I actually tried the good ole’ trick my gramma use to use. I added two teaspoons of vinegar to my milk and made my own buttermilk. Don’t be alarmed when it looks a bit funny. It works excellent
Yay, so glad you liked the recipe Cindy! Thanks for trying out a substitution.
hello! i don’t think greek yogurt would be a good substitute for the buttermilk, as it is much thicker in consistency.