Easy Soda Bread

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 Soda Bread from Amanda Paa of Heartbeet Kitchen

Easy Sourdough Discard Soda Bread

Yield: 1 LOAF

Prep time: 10 MINUTES

Cook time: 40 MINUTES


  • 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


  1. Preheat oven to 400 degrees F.
  2. Whisk together flour, baking soda, baking powder, sugar, and salt.
  3. 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.
  4. Make a well in the middle of the mixture. Add cranberries to well.
  5. 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.
  6. 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.
  7. 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.
  8. 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!