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Easy Homemade Irish Sourdough soda bread recipe

A loaf of Irish soda bread sourdough on a plate - The Ultimate Moist Irish Soda Bread Sourdough Recipe There's something inherently comforting about the aroma of freshly baked bread wafting through your kitchen. And when that bread is none other than the beloved Irish soda bread infused with the magic of sourdough, you know you're in for a treat like no other. We're talking a delicious easy recipe, with the classic deep cross, delicious texture, and deep flavors that's ideal for a healthy breakfast with all your favorite toppongs and jams, or served for st. Patrick's day dinner.  With easy instructions for baking it in the oven, making it in a bread machine, and adapting it for the Instant Pot, this recipe can work for any type of baking.
The Ultimate Moist Irish Soda Bread Sourdough Recipe
There's something inherently comforting about the aroma of freshly baked bread wafting through your kitchen. And when that bread is none other than the beloved Irish soda bread infused with the magic of sourdough, you know you're in for a treat like no other. We're talking a delicious easy recipe, with the classic deep cross, delicious texture, and deep flavors that's ideal for a healthy breakfast with all your favorite toppongs and jams, or served for st. Patrick's day dinner. 
With easy instructions for baking it in the oven, making it in a bread machine, and adapting it for the Instant Pot, this recipe can work for any type of baking.
Simone - Munchyesta.com
Prep Time 12 minutes
Cook Time 45 minutes
Serving Size 1 loaf

Ingredients

Easy Irish Soda Bread Ingredients:

  • 2 cups (240g) all-purpose flour
  • 2 cups (240g) whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (360 ml) active sourdough starter
  • 1 1/2 cups 360 ml) buttermilk
  • 1/2 cup (75g) raisins or currants optional

Instructions

How to make Irish Soda bread Instructions:

    Baking in the Oven:

    • Preheat your oven to 425°F (220°C). Place a cast-iron skillet or a baking sheet in the oven to preheat as well.
    • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt. If you're using raisins or currants, add them to the dry ingredients and mix well.
    • In a separate bowl, combine the active sourdough starter and buttermilk.
    • Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until a sticky dough forms.
    • Turn the dough out onto a floured surface and knead it briefly, just until it comes together.
    • Shape the dough into a round loaf and place it in the preheated skillet or on the preheated baking sheet.
    • Use a sharp knife to score a deep "X" on the top of the loaf. This helps the bread expand while baking.
    • Bake in the preheated oven for about 15 minutes, then reduce the oven temperature to 400°F (200°C) and continue baking for another 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
    • Remove the bread from the oven and cool on a wire rack before slicing.

    Making in a Bread Machine:

    • Add the active sourdough starter and buttermilk to the bread machine's pan.
    • In a separate bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt. If you're using raisins or currants, add them to the dry ingredients and mix well.
    • Pour the dry ingredients into the bread machine's pan on top of the sourdough starter and buttermilk.
    • Set your bread machine to the "Dough" cycle and let it knead and rise the dough.
    • Once the cycle is complete, remove the dough, shape it into a round loaf, and place it on a baking sheet.
    • Follow the baking instructions for the oven-baked version (steps 6-9).

    Making in the Instant Pot as Sourdough Bread:

    • Follow the instructions for creating a sourdough starter and ensure it's active.
    • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt. If you're using raisins or currants, add them to the dry ingredients and mix well.
    • Add the active sourdough starter and buttermilk to the dry ingredients. Stir until a sticky dough forms.
    • Shape the dough into a round loaf.
    • Grease a heatproof dish that fits inside your Instant Pot. Place the dough in the dish.
    • Add 1 cup of water to the bottom of the Instant Pot and place a trivet inside. Lower the dish with the dough onto the trivet.
    • Seal the Instant Pot and set it to "Pressure Cook" on high for 30-35 minutes. Use a natural release.
    • Carefully remove the bread from the Instant Pot and cool on a wire rack before slicing.
    • Enjoy your homemade Irish Soda Bread with a sourdough twist!

    Notes

    How to make sourdough starter with yeast 

    Here's a simplified version of a sourdough starter that uses a small amount of commercial yeast to kickstart the fermentation process. This method can be quicker and more predictable for beginners. Once established, you can maintain your sourdough starter without yeast. 

    Sourdough starter with yeast recipe Ingredients:

    • 1 cup (120 grams) all-purpose flour
    • 1/2 teaspoon (2 grams) active dry yeast
    • 1/2 cup (120 ml) lukewarm water (about 100°F or 37°C)

    How to make sourdough starter with yeast Instructions:

    1. Day 1: In a clean glass or plastic container, combine the all-purpose flour and active dry yeast. Add the lukewarm water and mix until you have a thick, pancake-like batter. Cover the container loosely with a clean cloth or plastic wrap.
    2. Day 2: Check your mixture for any signs of bubbling or growth. You may see some small bubbles or notice that it's slightly expanded. If there's no activity, don't worry; it may take a little longer. Discard half of the mixture (about half a cup) and add another half cup of all-purpose flour and 1/4 cup of lukewarm water. Mix until smooth, cover, and let it sit.
    3. Day 3: By now, you should see more bubbles and increased activity. Discard half of the mixture again and feed it with another half cup of all-purpose flour and 1/4 cup of lukewarm water. Mix, cover, and let it sit.
    4. Days 4-7: Continue with the same feeding process, discarding half of the starter and adding equal amounts of flour and water once a day. Your starter should become more active, develop a tangy aroma, and have a bubbly appearance. It may double in size within a few hours of feeding.
    5. Day 7: By the end of the first week, your sourdough starter should be mature and ready to use. It should have a pleasant tangy smell, a bubbly texture, and rise predictably. You can now use it to bake sourdough bread or store it in the refrigerator for later use.
    Remember that sourdough starters can vary in terms of timing and activity based on factors like temperature and humidity. If your starter isn't as active as you'd like after the first week, continue daily feedings until it becomes more vigorous. Once established, you can maintain it with weekly feedings without the need for commercial yeast.

    Sourdough starter recipe without yeast

    Here's a simple guide on how to make a sourdough starter without using commercial yeast. This method relies on capturing wild yeast and lactic acid bacteria from the environment. It requires some patience but can lead to a unique and naturally leavened sourdough starter.

    Sourdough starter without yeast recipe Ingredients:

    • 1 cup (120 grams) all-purpose flour (unbleached is preferred)
    • 1/2 cup (120 ml) lukewarm water (about 100°F or 37°C)

    How to make sourdough without yeast Instructions:

    1. Day 1: In a clean glass or plastic container, combine the all-purpose flour and lukewarm water. Mix until you have a thick, pancake-like batter. Make sure there are no dry flour patches. Cover the container loosely with a clean cloth or plastic wrap.
    2. Days 2-7: Once a day, discard approximately half of the mixture (about half a cup) and add equal amounts of all-purpose flour and lukewarm water to the remaining starter. Mix until smooth, cover, and let it sit at room temperature.
    3. Observation: As you continue this process, you should start to see small bubbles forming, and the starter will gradually increase in volume. It may have a slightly sour smell. This is a sign that wild yeast and lactic acid bacteria are becoming established.
    4. Day 7 and Beyond: By the end of the first week, your sourdough starter should be more active, with a bubbly texture and a pleasant tangy aroma. You can now use it to bake sourdough bread or continue to maintain it.
    5. Maintenance: To keep your sourdough starter active, you can refrigerate it and feed it once a week. To feed it, remove it from the refrigerator, discard half of it, and feed it with equal parts of all-purpose flour and lukewarm water. Allow it to sit at room temperature for a few hours or until it's bubbly before returning it to the refrigerator.
    Remember that creating a sourdough starter is a process that may take a bit longer depending on environmental factors. Be patient and continue with daily feedings until your starter becomes active and ready for baking. A mature sourdough starter can add unique flavor and leavening to your homemade bread.