Sourdough Soda Bread


  • 3 cups all purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons salt
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 cup (200 grams) sourdough discard


  1. Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
  2. Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment.
  3. Add the butter, a few cubes at a time, and mix until fully incorporated.
  4. Lightly beat the egg, buttermilk and sourdough discard together in a small bowl.
  5. Working in batches, gradually pour the buttermilk mixture into the flour mixture to combine.
  6. Scoop the slightly wet and sticky dough onto a well floured surface.
  7. Knead the dough a few times, then form it into a round ball.
  8. Place the dough ball onto the prepared baking sheet and, with a serrated knife, cut an “X” into the top.
  9. Bake on the center rack of the preheated oven for 45-55 minutes until it passes the toothpick test. If necessary, cover the loaf with foil at the 40 minute mark to prevent over browning.
  10. Transfer the bread to a wire rack to cool. 
  11. Cut the bread into wedges, and serve warm or at room temperature with butter.

The original recipe for this deliciously dense bread can be found here.

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