Traditional soda bread is a St Patrick’s Day staple. A day when we all celebrate our Irish heritage, or lack thereof! I’ve created my own version of soda bread by converting it into a sourdough recipe with freshly milled hard red wheat. Easy freshly milled Irish soda bread with sourdough has simple ingredients and is an easy recipe even for novice bakers. This delicious cake bread is best served warm slathered in butter with a warm cup of tea or coffee.
Today most recipes call for all purpose flour, but traditionally Irish wholemeal flour or sometimes soft wheat flour was used. Irish wholemeal flour is a whole grain flour from the hard red wheat berry. This gives the bread a more flavorful and nutty taste. Surprisingly soft wheat flour works well for this recipe as well in combination with the baking soda.
In addition to using freshly milled hard red wheat, this recipe also calls for sourdough starter discard (or active sourdough starter). No rise time is required, as the baking soda is the only rising agent here. I let the ingredients sit on the counter top for a fermentation time of about 4 hours before baking. This is to allow the dough to rest, autolyse and let the sourdough begin working on the gluten proteins and eliminating some of the phytic acid, making this bread more digestible. This step is optional.
Sourdough also lends to a slightly more tangy flavor, which goes great with the addition of a bit of honey.
The History of Traditional Irish Soda Bread
Soda bread first surfaced in a UK publication in 1836. However, it wasn’t until after the tragic times of famine of 1845-1852, claiming the lives of one million Irish, that Soda Bread took center stage as a quick and easy bread that served as the base for other recipes. This was because wheat was finally available to the Irish once again, locally and from overseas.
The chemical magic between baking soda and an acidic substance was a historic finding by scientists. The unique combination of flour, salt, baking soda, and buttermilk eluded many of them. Eventually it became an Irish staple for daily bread consumption in the second half of the 19th century. Remarkably, it remains a cherished part of Irish cuisine to this day.
Health Benefits of Easy Freshly Milled Irish Soda Bread with Sourdough
Freshly Milled Whole Grains
Wheat berries have 3 main components:
- Bran
- Germ
- Endosperm
Today, most of the flour on the store shelves has been stripped of the bran and germ, removing the most nutritional components. Leaving only the endosperm which is mainly starch and void of nutrients. That is why bread is fortified, which means a few of the essential vitamins and nutrients are added back in an artificial manner. Freshly milled wheat flour contains 40 of the 44 naturally occurring essential vitamins and nutrients that are needed for human health.
Even in 1836 Irish soda bread was touted as being nutritionally superior. An article written in the Newry Telegraph (a Northern Ireland Newspaper) stating, “there is no bread to be had equal to it for invigorating the body, promoting digestion, strengthening the stomach, and improving the state of the bowels.”
There is no wonder to this statement as freshly milled whole wheat flour is loaded with digestion promoting fiber.
Tips for Making Easy Freshly Milled Irish Soda Bread with Sourdough
- Use sourdough discard or active sourdough starter. The leavening comes from the baking soda and buttermilk in this recipe.
- Buttermilk substitute: if you don’t have buttermilk you can make your own buttermilk (sour milk) by adding 1/2 tablespoon of lemon juice or 1/2 tablespoon of white vinegar to 3/4 cup of regular milk.
- You can substitute grocery store bought whole wheat flour.
Why is it called Irish Soda Bread?
The baking soda in the recipe is what makes it Irish Soda Bread. It gives the bread its rise in combination with the acid from the buttermilk. It creates a chemical reaction, just like a science lab in grade school!
Can I make Irish Soda Bread with no buttermilk?
No buttermilk, no problem. Simply substitute buttermilk with regular milk 1:1 and add 1/2 tablespoon of lemon juice or white vinegar to milk.
Can I add inclusions to this recipe?
Definitely! Raisins or currants are delicious traditional options as well as orange zest and caraway seeds. Add about one cup of raisins or currants.
Ingredients for Easy Freshly Milled Irish Soda Bread with Sourdough
Whole wheat flour- freshly milled hard red wheat, hard white wheat, or grocery store bought whole wheat flour
All purpose flour
Salt
Baking soda
Sourdough starter discard or active sourdough starter
Unsalted butter (melted)
Honey
Buttermilk
Tools You May Need:
- Grain mill (if using freshly milled wheat)
- Two mixing bowls- One large and one medium
- Whisk
- Wooden spoon or utensil
- Digital scale
- Measuring cups and spoons
- Parchment paper
- Baking sheet
- Scraper or pastry cutter
- Sharp knife, lame or razor
- Wire cooling rack
How to Make Easy Freshly Milled Irish Soda Bread with Sourdough
Preheat the oven to 400 degrees F.
Grease or line the baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda and salt.
In a medium bowl lightly beat together sourdough starter discard, honey, melted butter and buttermilk.
Create a well in the middle of the dry ingredients. Pour wet ingredients into the hole.
Mix until a dough is formed. Dough will be stiff. When you squeeze dough in your hand, if it is too crumbly add another tablespoon or two of buttermilk. Optional at this step is to cover with a damp tea towel or plastic wrap and let it ferment for about 4 hours.
Turn onto the countertop. Knead dough a couple of times. Divide in half using a scraper or pastry cutter.
Shape each half into a ball. Flatten the top of each dough ball slightly by pressing down with your hand.
Place onto the prepared baking sheet. Dust with all purpose flour. Use a sharp knife to cut a 1/2 inch deep cross on each dough ball, extending all the way to the edges.
Bake 30-40 minutes, until golden brown and internal temperature reaches 190 degrees F or cake tester comes out clean.
How to Serve Sourdough Irish Soda Bread
A warmer temperature complements the thick cakey texture of the bread and brings out the hearty flavors, so try serving it freshly baked or toasted.
The traditional way to serve soda bread is warm with a nice thick layer of Irish butter. Accompanied with a warm cup of tea.
Serve with your corned beef and cabbage St Patrick’s Day dinner!
Soda bread fresh toast would also be a delicious option.
Storage
Store soda bread in an airtight container or storage bag. Bread will stay good 2-3 days at room temperature. Bread is best when eaten warm. Slice and reheat in the oven for a few minutes or in the toaster.
FIND MORE SUGAR HILL COTTAGE FAMILY FAVORITE RECIPES
- Healthy Homemade Sourdough Ezekiel Fasting Bread Recipe
- Caribbean Coconut Sourdough Sweet Bread Recipe
- Easy Cheese Crackers Made with Sourdough Discard
- Best Blueberry Buttermilk Muffin Recipe with Streusel Top
- Soft Homemade Freshly Milled Whole Wheat Sandwich Bread
IF YOU TRY THIS RECIPE AND LOVE IT, I WOULD LOVE IF YOU COULD COME BACK AND GIVE IT 5 STARS!
Easy Freshly Milled Irish Soda Bread With Sourdough
Light cakey Irish soda bread. Lightly sweetened with honey, a slight tang from sourdough starter discard and a hint of butter. This recipe is made with hard red wheat flour that was freshly milled just before baking. A short ferment with the sourdough provides an improved texture and better digestibility and nutrient absorption.
Ingredients
- 3 cups whole wheat flour, freshly milled hard red wheat (350g)
- 1 1/4 cup all purpose flour (150g)
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup sourdough starter discard (153g)
- 4 tbsp unsalted butter, melted (57g)
- 3 tbsp honey (64g)
- 3/4 cup buttermilk (182g
Instructions
1. Preheat the oven to 400 degrees F.
2. Grease or line the baking sheet with parchment paper.
3. In a large bowl, whisk together flour, baking soda and salt.
4. In a medium bowl lightly beat together sourdough starter discard, honey, melted butter and buttermilk.
5. Create a well in the middle of the dry ingredients. Pour wet ingredients into the hole.
6. Mix dough with a wooden utensil or with your hand until a dough is formed. Dough will be stiff. When you squeeze dough in your hand, if it is too crumbly add another tablespoon or two of buttermilk. Optional at this step is to cover with a damp tea towel or plastic wrap and let it ferment for about 4 hours.
7. Turn onto the countertop. Knead dough a couple of times. Divide in half using a scraper or pastry cutter.
8. Shape each half into a ball. Flatten the top of each dough ball slightly by pressing down with your hand.
9. Place onto the prepared baking sheet. Dust with all purpose flour. Use a sharp knife to cut a 1/2 inch deep cross on each dough ball, extending all the way to the edges.
10. Bake 30-40 minutes, until golden brown and internal temperature reaches 190 degrees F or cake tester comes out clean.
11. Cool on wire rack for 15 minutes.
Notes
How to Serve Sourdough Irish Soda Bread
A warmer temperature complements the thick cakey texture of the bread and brings out the hearty flavors, so try serving it freshly baked or toasted.
The traditional way to serve soda bread is warm with a nice thick layer of Irish butter. Accompanied with a warm cup of tea.
Serve with your corned beef and cabbage St Patrick's Day dinner!
Soda bread fresh toast would also be a delicious option.
Storage
Store soda bread in an airtight container or storage bag. Bread will stay good 2-3 days at room temperature. Bread is best when eaten warm. Slice and reheat in the oven for a few minutes or in the toaster.
Nutrition Information:
Yield: 10 Serving Size: 1 sliceAmount Per Serving: Calories: 331Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 338mgCarbohydrates: 62gFiber: 7gSugar: 6gProtein: 11g