St.Patrick’s day is coming soon, and it’s a great reason to utilize your sourdough discard into something as delicious as Irish soda bread. Addition of graham and whole wheat flour will add to your Irish bread such an authentic quick.
Ingredients
- 200g all purpose flour +20-40g more to dust the surface
- 100g whole wheat flour
- 50g graham flour
- 70g cold butter
- 70g sugar
- 7g baking soda
- 7g salt
- 90g sourdough discard, or if you don’t have sourdough discard add 3g of dry instant yeast
- 210g buttermilk
- 1 egg
- 150g raisins
Directions
- Preheat the oven to 375F.
- Mix flour, shred cold butter with a shredder and mix it all in with flour until you see coarse pieces.
- Add sugar, salt, baking soda mix all together.
- Add sourdough discard and buttermilk, an egg to a flour mixture.
- Mix on a medium speed of your mixer for 3-5 minutes, add raisins, continue mixing for couple more minutes. Dough will look kind of sticky.
Dump the dough on a well floured work surface, try to round it. The dough might seem sticky, but it has to hold the shape. Transfer it on a parchment paper. Spray the dough with water, sprinkle some sugar, and make an “X” cut on top with a razor.
Bake for 50-60 minutes or until the toothpick comes out clean.
Let it cool and enjoy your Irish soda bread🙏
Is there a printable version of this recipe?
Hi! Sorry we are trying to go green 🙏
Hi Natalya,
Love this recipe! Very easy to make and store-level quality. Chapeau!
Marco, thank you so much for your feedback 💖
If I use yeast version (rather than sourdough discard), when do I add? Dry or mixed with water? With yeast does it need rising time? Thanks!
Hello, can I use only whole wheat flour? Thank you!
What is graham flour? Anything to subsitute it with?
Graham flour is a type of whole wheat flour that is coarsely ground. If you don’t have graham flour on hand, you can substitute it with a mixture of whole wheat flour and all-purpose flour in equal parts. This will give you a similar texture and flavor in your recipe. Alternatively, you can also use whole wheat flour on its own as a substitute for graham flour.