Sourdough Irish Brown Soda Bread

 




  • 200 g All Purpose Flour
  • 150 g Whole Wheat Flour
  • 10 g Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder, optional 
  • 150 g Sourdough Starter or Discard
  • 330 g Buttermilk 
  • 20 g Molasses (or honey)
  • 3/4 cup Raisins, optional
  • 1 Tablespoon Caraway Seeds, optional 

  • Preheat your oven to 350F and lightly grease a loaf pan with oil or butter.
  • Add the dry ingredients to a large bowl and whisk to combine.
  • Create a well in the center of the dry ingredients and add  the remaining wet ingredients; gently mix together using a spoon or spatula. Add raisins and caraway if using. Don't over mix, it should be just moistened.
Pour the batter into the loaf pan and bake for 35 to 40 minutes or until golden brown. Remove from oven and allow to sit for 10 minutes before releasing from the loaf pan to cool on a wire rack.
Alternate:

Sourdough Bread Muffins or Loaf

  • 1⅓ cups (190 g) all-purpose flour
  • ¾ cup (95 g) white whole wheat flour
  • ¼ cup (57 g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1-1⅓ cups (150g-185 g) raisins
  • 2 teaspoons orange zest or 1 drop orange extract 
  • 110 g sourdough starter (unfed or discard, room temperature)
  • 1 large egg, room temperature
  • 6 tablespoons (85 g) butter, melted

Choose ONE dairy option:

  • Option 1: 1½ cups (360 mL) buttermilk
  • Option 2: 1½ cups (360 mL) heavy cream + 1 tablespoon lemon juice or white vinegar


Preheat the oven to 375°F.

If using the heavy cream option, stir the lemon juice or vinegar into the cream and let sit for 5 minutes.

In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, sugar, baking powder, baking soda, salt, raisins, and orange zest.

In a separate bowl or measuring jug, whisk together the egg, sourdough starter, chosen dairy option, and melted butter until smooth.

Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix. The batter should be thick but scoopable. If it feels overly stiff, add 1–2 tablespoons additional dairy.


Choose your bake method below:

Muffin Method

Line a 12-cup muffin pan with paper liners. Divide the batter evenly among the muffin cups. Bake for 30–35 minutes, until golden and a skewer inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.


Loaf Method

Grease a 9 x 5–inch loaf pan. Transfer the batter to the prepared pan and smooth the top. Optional: score a shallow slit down the center of the loaf. Bake for 50–60 minutes. If the top browns too quickly, tent loosely with foil. The loaf is done when a skewer inserted into the center comes out clean and the loaf sounds hollow when tapped. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely before slicing.

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