Happy St. Patrick’s Day! We love this non-traditional Soda Bread from Amanda Paa at Heartbeet Kitchen that’s packed with flavor! The recipe which has a more scone-like texture, is so easy that does not require any proofing or rising. Serve slathered with honey or butter for any meal.
Easy Sourdough Discard Soda Bread
Yield: 1 LOAF
Prep time: 10 MINUTES
Cook time: 40 MINUTES
Ingredients
- 280 grams all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 40 grams cane sugar
- 3/4 teaspoon fine salt
- 45 grams frozen butter
- zest of one orange
- zest of one lemon
- 85 grams dried cranberries (preferably unsweetened)
- 100 grams sourdough discard
- 180 grams buttermilk
- coarse sugar for sprinkling on top
Instructions
- Preheat oven to 400 degrees F.
- Whisk together flour, baking soda, baking powder, sugar, and salt.
- Grate frozen butter using the large holes on a box grater. Add butter and zest of the orange and lemon to dry mixture. Rub the butter and zest into the flour mixture to lightly coat.
- Make a well in the middle of the mixture. Add cranberries to well.
- Whisk together discard and buttermilk, then pour over the cranberries. Mix dough together with spatula until it becomes thick, then gently with your hand to bring the dough together.
- Tip dough out onto counter and gently knead for 15 seconds with floured hands – the dough will be shaggy and a little bit dry like biscuit dough. Mound into a ball, about 5-6 inches in diameter, dough will be shaggy. Do not flatten the top of dough.
- Brush dough with a little more buttermilk and sprinkle with coarse sugar. Use a knife to make a 3/4 inch deep x in the middle of the dough.
- Bake for 40-45 minutes, until golden brown and center is cooked through. Let cool for 10 minutes. Then eat with butter and honey.
Happy St. Patrick’s Day!
