Sourdough Irish Soda Bread THM E, Sugar-free

Irish Soda Bread is a quick bread that has a crusty exterior and a soft dense inner crumb. This bread is often served on St. Patrick’s Day. Irish Soda Bread is a traditional quick bread that has raisins or currants added to the dough before baking.

As most of you know by now—I love baking with sourdough. Adding sourdough starter to this bread just takes it up a notch. You can use unfed/discard starter since the baking soda and kefir react for leavening this loaf.

You can make this bread without raisins but in my opinion they just add something to this loaf. Irish Soda bread is very similar in texture to biscuits and my family loves to slather these slices with butter.

I bake loaf after loaf of sourdough bread and this one has become a favorite at our house. Tonight I serves it with a beef, mushroom, carrot, and potato stew. It was delicious THM XO for our family.

Sourdough Irish Soda Bread THM E, Dairy-free, Sugar-free

  • 3 cups white whole wheat flour
  • 2 tablespoons cold butter
  • 1 cup sourdough starter–unfed or discard works well
  • 2/3 cup kefir, low fat or fat-free
  • 2/3 cup water
  • 1 teaspoon mineral salt
  • 1 teaspoon baking soda
  • 1/2 cup currants or raisins
  • 1 egg white
  • Place the flour into a mixing bowl. Grate the cold butter into the flour. Using you hands or pastry blender combine the butter and flour until crumbly. Set flour mixture aside. Blend sourdough starter, kefir and water together. (I use my KitchenAid Hand Blender ) Pour the starter mixture over the flour mixture. Whisk together until you have a moist dough ball. Cover. Allow to ferment for 7 hours at room temperature. When you are ready to bake the bread, preheat your oven to 350 degrees F. While the oven in preheating, add salt, baking soda, and raisins to the fermenting dough. Knead well. If the baking soda is not incorporated properly you will have yellow streaks in the dough after baking. Divide dough in half. Shape into two round loaves. Place loaves on a parchment covered baking sheet. Beat an egg white. Brush over both loaves. Cut an X on the top of each loaf. Bake for 30-35 minutes. Cool. 12 servings.
  • This loaf is best if eaten within a day or two. You can also freeze the baked loaves for up to 2 months.

I like to grate COLD butter into my flour. It makes it so much easier to incorporate the fat evenly through the flour if it is grated fine. I just use my hands to work it in but you can use a pastry blender.

The fat and flour are well combined and ready to have the liquid ingredients added. I love the above whisk when it comes to mixing sourdough items. It is very sturdy and makes it a breeze to mix dough.

The dough is fully mixed and is ready to ferment at room temperature for 7 hours. It will not have risen much in 7 hours but it will be softer and you will see bubbles in the dough.

The raisins, baking soda, and salt have been kneaded into the dough. The dough has been shaped into 2 loaves, brushed with beaten egg whites, and an X has been cut on the top.

These loaves below, have been baked ,and are ready to serve. Don’t they look wonderful! The outside is crusty with a moist inner crumb studded with raisins.

If you would like to learn more about the Trim Healthy way of eating you can purchase the PLAN BOOK. The Plan Book will tell you what foods to pair together to for healthy eating. There are also two Cookbooks to purchase….THM Cookbook and Trim Healthy Table.

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Sourdough Irish Soda Bread THM E

Servings 12
Author Glenda Groff

Ingredients

  • 3 cups white whole wheat flour
  • 2 tablespoons cold butter
  • 1 cup sourdough starter–unfed or discard works well
  • 2/3 cup kefir low fat or fat-free
  • 2/3 cup water
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup currants or raisins
  • 1 egg white

Instructions

  1. Place the flour into a mixing bowl. Grate the cold butter into the flour. Using you hands or pastry blender combine the butter and flour until crumbly. Set flour mixture aside. Blend sourdough starter, kefir and water together. I use my KitchenAid Hand Blender to blend the starter, kefir and water smooth. Pour the starter mixture over the flour mixture. Whisk together until you have a moist dough ball. Cover. Allow to ferment for 7 hours at room temperature. When you are ready to bake the bread, preheat your oven to 350 degrees F. While the oven in preheating, add salt, baking soda, and raisins to the fermenting dough. Knead well. If the baking soda is not incorporated properly you will have yellow streaks in the dough after baking. Divide dough in half. Shape into to round loaves. Place loaves on a parchment covered baking sheet. Beat an egg white. Brush over both loaves. Cut an X on the top of each loaf. Bake for 30-35 minutes. Cool. 12 servings.

  2. This loaf is best if eaten within a day or two. You can also freeze the baked loaves for up to 2 months.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

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