One Bowl Sourdough Discard Irish Soda Bread

5 from 65 votes

When March comes around, it's time to make Sourdough Irish Soda Bread! It's simple to make, and a great way to use your leftover sourdough starter!

Prep Time5

Cook Time1

Course: Breakfast

Cuisine: American

Servings: Slices

Calories: 336kcal

Preheat the oven to 375°. Line a cast iron skillet with a piece of parchment paper.
Mix all the wet ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Add the dry ingredients to the bowl. Mix on low speed for 2-3 minutes until the dough comes together. The dough will be very wet and sticky.
Pour the dough into the prepared cast iron skillet. With a sharp knife, cut a slit into the top of the bread. Bake for one hour or until a knife is inserted into the middle and comes out clean.
Allow the bread to cool on a wire rack before cutting.

Bread flour or a combination of whole wheat flour and all purpose flour can work in this recipe.
To make your own buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and let it sit for 5 minutes.
Keep the bread on an airtight container or a gallon Ziploc bag on the counter for up to 4 days. Freeze the bread up to 3 months in an airtight container or a gallon sized Ziploc bag.