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Sourdough Soda Bread

Enjoy slice after slice of nourishing, whole grain, sourdough goodness — fresh from your very own oven. Have fun making this sourdough soda bread your own! Be sure to check out the variations in the Recipe Notes.

Makes 1 standard-sized loaf.

Course Breads
Author Erin VanderLugt

Ingredients

Souring:

Baking:

Instructions

Souring

  1. Whisk together sourdough starter and milk in a large bowl. 

  2. Stir in flour until combined. 

  3. Let sit for a couple minutes to let flour absorb liquid. 

  4. Continue to add flour by the 1/8 cup, if needed, until dough can be molded into a ball that holds together nicely and sticks only slightly to your hands. 

  5. Add 1 tablespoon of flour at a time if the dough is too sticky -- but a little sticky is good.

  6. Put dough ball back in the bowl. 

  7. Roll in a tablespoon or so of olive oil. 

  8. Cover bowl with a tea towel and plate. 

  9. Set aside for 8 hours or overnight -- less time if you have a very warm kitchen.

Baking:

  1. Grease loaf pan and dust with a bit of cornmeal or flour if necessary. 

  2. Sprinkle baking soda and sea salt on dough. 

  3. Knead for 3 to 5 minutes, and until dry ingredients are evenly incorporated into dough.

  4. Shape dough into a loaf and place it in bread pan. 

  5. I like to shape my dough into a flat-ish rectangle, fold it into thirds, and rolls it up, tucking in the edges of the dough as I go.

  6. Slice dough across the top to allow for expansion. 

  7. Place loaf into a cold oven. Set to 375 degrees Fahrenheit, and bake for about 70 minutes. 

  8. Check at 40 minutes, and perhaps cover with a piece of parchment paper at that time to prevent over-browning.

  9. Once baked, remove from oven and rub with a bit of butter over the top. 

  10. Let bread rest for a few minutes, then transfer to a cooling rack. 

  11. Cool completely. 

  12. Store in a sealed contained on the counter, or pop in the freezer for future enjoyment.

Recipe Notes

Enjoy as sandwiches, or as slices with a generous slather of butter and jam

 

This recipe is so versatile, how do mouth-watering Asiago herb dinner rolls sound to you? Or, what about cinnamon swirl sourdough bread? The sky's the limit!

 

Try one of these variations or  experiment with your favorite flours, such as spelt or cornmeal. Add in your favorite nuts and seeds right before the souring stage, or add your favorite herbs, spices, dried fruit, and cheeses in during the time of kneading.

 

Variation #1 — Tasty Rye Bread

Replace 1 cup of flour with 1 cup rye flour, and add about 4 tablespoons caraway seeds to your flour mixture as well.

 

Variation #2 — Buckwheat/Whole Wheat Bread

Replace 1 cup of flour with 1 cup buckwheat flour.

 

Variation #3 — Cinnamon Swirl Bread

At the time of kneading, add 4 teaspoons cinnamon and 1 cup raisins. Flatten dough into a rectangle. Sprinkle with 1/2 cup sucanat and an addition 2 tablespoons of cinnamon. Roll into a loaf shape and place in the loaf pan. I do not slit this loaf along the top.

 

Variation #4 — Asiago Herb Dinner Rolls

After dough has soured, knead in 2 cups grated hard cheese, 2 teaspoons dried basil, and 1/2 teaspoon dried oregano. Roll dough into (24) 1-1/2 inch size balls. Grease baking dish and tuck dough balls next to each other. Bake as directed above for 20 to 25 minutes. Check after 15 minutes and cover with parchment paper if necessary to prevent over-browning.

 

Variation #5 — Rosemary Bread

After dough has soured, knead in several teaspoons dried rosemary. Brush top with butter and sprinkle with sea salt before baking.

 

Variation #6 — Mini Loaves

This recipe also works wonderfully when halved and baked in a mini loaf pan. Mini loaves are perfect for my boys' small hands! Simply halve above ingredients, follow instructions, place in a mini loaf pan, and bake for about 45 minutes. Don't forget to place in a cold oven and cover with parchment paper for the last 10 minutes or so.