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Sourdough Soda Bread

Sourdough Soda Bread

  • Author: Kaity Farrell
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 1 loaf 1x


A hearty and delicious Irish soda bread made with sourdough discard. Perfect for St. Patrick’s Day! Vegan-friendly ingredient swaps in recipe notes.


  • 125 g all-purpose flour (3/4 cup + 2 tablespoons)
  • 125 g stoneground whole wheat flour (3/4 cup + 2 tablespoons)
  • 3 g (1/2 teaspoon) kosher salt
  • 3 g (1/2 teaspoon) baking soda
  • 50 g (1/3 cup) raisins, optional
  • 7 g (1 tablespoon) caraway seeds, optional
  • 42 g (3 tablespoons) cold unsalted butter
  • 100 g sourdough starter discard (100% hydration, 24 hours since feeding – about 7.5 tablespoons)
  • 118 ml (1/2 cup) cultured buttermilk
  • 24 g (1 tablespoon) honey


  1. Preheat oven to 400˚F/205˚C.
  2. Mix together the flours, salt, and baking soda in a mixing bowl.
  3. Cut the butter into cubes and coat the pieces in the flour mixture. Then use your hands to cut the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized lumps.
  4. Mix the raisins and caraway seeds into the flour mixture at this point if adding them.
  5. In a separate bowl whisk together the sourdough discard, buttermilk, and honey then add the wet mixture to the flour mixture.
  6. Gently fold the mixtures together with your hands or a dough whisk until they are just incorporated. Be careful not to overmix the dough. the dough is quite wet and sticky.
  7. Turn the dough out onto a parchment paper-lined quarter baking sheet. Dust the dough with flour and shape it into a round.
  8. Cut a 1/2-inch deep X into the top of the loaf.
  9. Bake the soda bread for about 40 minutes or until it is dark golden brown and sounds hollow when you tap the bottom of the loaf. The internal temperature should reach about 200˚F/93˚C.
  10. Remove the soda bread from the oven and cool completely on a cooling rack before slicing.


  • Best eaten the day it’s made, but leftover soda bread will keep in a sealed bag at room temperature for up to 3 days.
  • Irish style coarse stoneground wholemeal flour works well in this recipe. I milled red fife wheat berries to a medium coarseness in my Mockmill for the loaf pictured in this post.
  • For a vegan-friendly soda bread swap the butter with an equal amount of plant-based butter. I have also made this recipe with olive oil instead of butter and it tasted great. Replace buttermilk with an equal amount of plant-based milk plus 1 teaspoon (6 g) of apple cider vinegar to sour it. Replace the honey with an equal amount of maple syrup.
  • 100% hydration sourdough starter is made with and fed with equal amounts of flour and water by weight.
  • Cuisine: Irish

Keywords: sourodugh soda bread, soda bread, irish soda bread, irish brown bread, soda bread recipe, sourdough discard, vegan soda bread