Delicious Seeded Sourdough Soda Bread Recipe
As a baker, I have always been fascinated by sourdough bread. The complex flavors, the crusty exterior, and the soft and chewy interior make it an irresistible treat for any bread lover. And today, I am excited to share with you an incredibly flavorful seeded sourdough soda bread recipe from King Arthur Flour (KAF).
This bread recipe is perfect for those who want to experiment with sourdough baking but are intimidated by the process. Unlike traditional sourdough bread, this seeded sourdough soda bread uses baking soda as a leavening agent that helps it rise quickly and efficiently. KAF’s special blend of unbleached all-purpose flour and whole wheat flour gives the bread a nutty flavor and a hearty texture that pairs perfectly with seeds and grains of your choice.
Soda bread is a classic Irish staple that has been enjoyed for centuries. But with KAF’s addition of sourdough starter, this recipe takes on an extra dimension of flavor that will have you coming back for more.
So don’t be afraid to give this seeded sourdough soda bread recipe a try! It’s easy to make, highly adaptable to your personal preferences, and most importantly delicious.
Why You’ll Love This Recipe
Hold on tight folks, because I’m about to share the recipe that will change your approach to bread forever! Sourdough fanatics, rejoice: This Seeded Sourdough Soda Bread is everything you love about sourdough bread in a faster and simpler recipe. It’s essentially the result of mixing sourdough discard and Irish soda bread dough – a match made in heaven.
One of the best things about this recipe is its flexibility. Don’t have sourdough starter? Fret not because you can use buttermilk as a substitute. Prefer your bread with more whole wheat flour? Feel free to adjust the ratio until it suits your taste buds. Even better, the recipe doesn’t rely on yeast to rise – just baking soda and acid from milk or Apple Cider Vinegar. That means you can make this bread on a whim, even if you don’t have yeast in your pantry.
But what about the taste and texture, you ask? Let me tell you: This seeded sourdough soda bread has everything you could want from homemade bread. It possesses that distinctive tanginess that only sourdough can deliver, thanks to the sourdough discard used in the dough mix. Plus, it’s incredibly moist and has a soft crumb. The seeds and grains choice add a lovely crunch while providing extra fiber and nutrition.
Last but not least, this Seeded Sourdough Soda Bread eliminates any intimidation or complexity associated with traditional sourdough bread recipes. No need for fancy gadgets or machines – just a mixing bowl, spatula, and a Dutch oven or baking sheet can do the magic. It’s perfect for those who are new to bread making or would like an easy-peasy hearty loaf recipe.
In conclusion, trust me when I say that once you try this Seeded Sourdough Soda Bread, it will become a staple favorite in your household – perfect for sandwiches, toast or alongside your soup bowl. Just be ready for impressed looks from everyone who tastes it!
Ingredient List
- 2 cups whole milk
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 1 tablespoon salt
- 1 tablespoon baking soda
- 4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Whole Wheat Flour
- 1/2 cup mixed seeds and grains of your choice (such as sunflower seeds or flaxseeds)
- 1/3 cup sourdough starter
This recipe uses simple ingredients that are easy to find in any grocery store. The combination of whole milk, honey, and butter gives the bread a rich and slightly sweet flavor. The addition of salt and baking soda enhances the taste while King Arthur’s Unbleached All-Purpose Flour and Whole Wheat Flour provide nutrients and fiber. The mixed seeds and grains add a crunchy texture and are customizable based on your preference. The sourdough starter not only gives this Seeded Sourdough Soda Bread its fluffy texture but also provides a delicious tangy taste.
The Recipe How-To
Let me guide you through the making of a delicious Seeded Sourdough Soda Bread. Before we start, let me remind you to preheat your oven to 425°F and prepare a sheet pan lined with parchment paper.
Mixing the Ingredients
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In a large mixing bowl, whisk together 2 cups of unbleached all-purpose flour and 2 cups of whole wheat flour.
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Add 1 teaspoon of baking soda and 1 teaspoon of salt then mix thoroughly.
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Gradually add 1 ½ cups of milk into the dry ingredients mixture while stirring with a wooden spoon, until the dough comes together.
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Add 2 tablespoon of honey and 3 tablespoon of melted butter, then mix well.
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Add ½ cup of seeds/grains of choice into the dough, preferably sunflower seeds or mixed grains with some poppy or sesame seeds, then mix again.
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If you have some sourdough discard on hand, add about 1 cup into the dough for that tangy sourdough flavor.
Kneading and Shaping
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Turn out the dough onto a lightly floured surface and knead until it is smooth and elastic for about 10 minutes.
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Shape the dough into a round ball and place it onto the prepared sheet pan.
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Use a sharp knife to make an “X” shape on top of the dough, about ½ inch deep.
Baking
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Bake for 30-35 minutes or until golden brown on top and cooked through.
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Pierce with a skewer to make sure in case it’s still gooey inside, if so let it bake for another 5 minutes then check again”
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Take out from oven once it’s done then let it cool down for at least 20 minutes before slicing it up.
And there you have it! A seeded sourdough soda bread that would surely satisfy your appetite – enjoy!
Substitutions and Variations
For those who like to experiment with flavors and textures, this seeded sourdough soda bread is versatile enough to accommodate substitutions and variations. Here are some ideas to inspire you:
– Flour: While the recipe calls for a combination of unbleached all-purpose flour and whole wheat flour, you can play around with other types of flours, such as rye, spelt, or buckwheat. Keep in mind that using too much whole grain flour may result in a denser loaf, but it will also add more fiber and nutrients.
– Seeds and Grains: The recipe suggests using a mix of seeds and grains of your choice, such as sunflower seeds, flax seeds, sesame seeds, oats, or cornmeal. You can also try adding nuts, dried fruit, or cheese for added crunch and flavor.
– Sourdough Starter: If you don’t have any sourdough starter on hand, you can make your own using King Arthur Flour’s step-by-step guide. Alternatively, you can use active dry yeast or instant yeast instead of the starter. Keep in mind that the rising time may be different depending on the type of yeast you use.
– Gluten-Free: For those who avoid gluten, you can try using a gluten-free flour blend that contains xanthan gum to help with the texture. King Arthur Flour’s Gluten-Free Measure for Measure Flour is a great option that works well in most bread recipes.
– Irish Soda Bread: If you prefer the classic Irish soda bread taste, you can omit the sourdough starter and use 4 teaspoons of baking soda instead. This will result in a softer and slightly sweeter loaf that pairs well with butter and jam.
Whether you stick to the original recipe or customize it to your liking, this seeded sourdough soda bread is a delicious and healthy addition to your baking repertoire. Experiment away!
Serving and Pairing
Once your seeded sourdough soda bread is fresh out of the oven and cooled, it’s the moment to slice it and serve! This bread is great for serving with soups, salads, or as a side dish at dinner. You can also use it as the base of a hearty sandwich for lunchtime. Toasted with a slab of butter, this seeded sourdough soda bread is simply unbeatable.
For my favorite way to serve this bread, spread some honey on top, cut thick slices and pair with a mug of warm milk or tea. The honey and bread pairing adds a subtle sweetness to each bite. It’s an excellent addition to any breakfast or brunch table.
Are you hosting a party or event? Impress your guests by presenting this homemade loaf on a cutting board with an array of cheeses, fruits, and spreads. The crunchy sunflower seeds, mixed grains, and sourdough tang of this bread make it an ideal complement to creamy cheeses and tangy spreads.
No matter how you serve it, your seeded sourdough soda bread will be a hit at any gathering or meal. Don’t forget to store any leftovers in an airtight container to keep them fresh for days!
Make-Ahead, Storing and Reheating
One of the best things about this seeded sourdough soda bread is that it can be made ahead of time and stored for later use. Once baked, allow your bread to cool completely before wrapping it tightly in plastic wrap or aluminum foil. It will stay fresh for up to 3 days when stored at room temperature.
To reheat a slice of bread, preheat your oven to 350°F and place the slice on a baking sheet. Bake for 5-7 minutes or microwave it for 10-15 seconds. Alternatively, you can toast your bread in a toaster for a crunchy texture.
If you want to make your bread dough ahead of time, you can also store it in the refrigerator overnight. Simply cover the bowl with plastic wrap or a towel and put it in the fridge. When ready to bake, take the dough out of the refrigerator and allow it to come back to room temperature before shaping and baking.
It is also possible to freeze your seeded sourdough soda bread dough. After shaping your loaf, wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to one month. When ready to use, simply thaw out your dough overnight in the refrigerator before continuing with baking instructions.
By following these tips, you can ensure that you always have fresh and delicious seeded sourdough soda bread on hand whenever you need it!
Tips for Perfect Results
When it comes to baking bread, achieving the perfect consistency and taste can be a bit tricky. Here are some tips that will help ensure your seeded sourdough soda bread turns out just right.
The first tip is to make sure you accurately measure your ingredients. Even small variations in the quantities of the ingredients can drastically affect the final product. To ensure accuracy, use a kitchen scale to weigh your ingredients instead of measuring them with cups and tablespoons.
Another important tip is to let the bread dough rise properly. This will have a significant impact on the texture and flavor of the final loaf. Make sure to let the bread rise for enough time, as this will allow it to develop properly before baking. The amount of time required for the bread to rise will depend on a number of factors – such as room temperature, humidity, and altitude – so keep an eye on it and adjust accordingly.
A great way to add some extra flavor and texture is to mix in some seeds or grains of your choice. Sunflower seeds are a popular addition in seeded sourdough soda bread, but you can try using other seeds as well. Whole wheat and mixed grain sourdoughs are also worth exploring.
One key element in achieving a great sourdough flavor is using sourdough starter that has been maintained properly. Ensure your starter is at its peak strength by feeding it regularly with equal parts flour and water.
If you’re struggling with getting enough rise out of your bread dough, try adding some gluten-free flours such as emmer flour or xanthan gum which can help bring strength back into the gluten-free recipe while enhancing flavor.
Finally, resist the temptation to cut into your bread while it’s still warm. Allowing the bread to cool completely before slicing will make for a cleaner cut and prevent squishing the warm center from rushing out or drying out too quickly. And don’t forget – fresh homemade baked bread is always best when paired with some butter or spread of your choice!
FAQ
Now that we’ve gone through all the steps and shared tips about making the Seeded Sourdough Soda Bread, it’s time to dive into some of the most frequently asked questions about this recipe. These FAQs will guide you through common queries to make sure you produce a consistent result each time – no matter how many times you bake it!
What is the difference between sourdough bread and soda bread?
When it comes to making bread, the type of leavening agent used can make all the difference. Sourdough bread relies on yeast and bacteria fermentation to release gasses and create its rise, while soda bread uses baking soda and acids in the dough to produce its signature airiness. These varying methods have a big impact on the flavor and texture of each type of bread.
What is the secret to good sourdough bread?
Let’s get that starter rip-roaring and ready to go. Activate it with some fresh feeding and let’s see it spring into action. It’s time to break out of our white flour bubble and explore the world of whole grains. Be mindful of your dough’s hydration – too much or too little water can greatly impact your final product. Don’t rush to the mixing stage; give your dough and flour some quality time together during the autolyse. Slow and steady wins the race during bulk fermentation, so be patient and let the yeast work its magic. Time to proof up that dough before we throw it into the oven. And don’t forget to properly prepare your baking surface for optimal results.
Is soda bread healthier than sourdough?
If you’re looking for a nutritious and easy-to-digest bread, then sourdough is the way to go. Not only does it have a lower glycemic index, but it also contains less gluten than other types of bread. This makes it a great option for people who are sensitive to gluten but still want to enjoy artisan or homemade bread. In this article, we’ll explore why sourdough is such a healthy and delicious choice.
What does apple cider vinegar do in sourdough bread?
Apple Cider Vinegar is a small but mighty ingredient in our recipe. Despite not having any impact on taste, it’s a natural way to prolong the freshness of our bread on its journey to you. Not only that, but it is also incredibly beneficial for your health. So don’t be fooled by the small amount used, as its benefits are huge! This is just one small way we prioritize both taste and quality for our customers.
Bottom Line
In conclusion, this seeded sourdough soda bread recipe is a must-try for any bread lover. With its crusty exterior and hearty, wholesome interior, it’s sure to be a crowd-pleaser at any meal. The combination of whole wheat and all-purpose flour creates a balanced and complex flavor profile that will satisfy any palette.
Moreover, the versatility of this recipe allows for countless variations and substitutions to make it your own. From adding in different seeds and grains to using sourdough discard or even gluten-free flour with xanthan gum, the possibilities are endless.
But whatever way you choose to make this bread, one thing is certain: with the high-quality ingredients from King Arthur Flour and a little bit of patience, you’ll have a delicious loaf of bread that will quickly become a family favorite.
So don’t be intimidated by the thought of making your own bread – give this recipe a go and enjoy the satisfaction that comes with making something from scratch. Trust me, there’s nothing quite like the smell of fresh-baked bread filling your home.
Seeded Sourdough Soda Bread from KAF Recipe
Ingredients
- 2 1/2 cups whole wheat flour
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup seeds, and grains of your choice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup sourdough starter (fed or unfed)
- 1/4 cup butter, melted
- 3 tablespoons honey
- 3/4 cup milk
Instructions
- Preheat the oven to 400°F Lightly grease a baking sheet, or line it with parchment.
- In a medium-sized mixing bowl, whisk together the flours, Harvest Grains Blend, baking soda, and salt.
- In a separate bowl (or in a measuring cup), whisk together the starter, butter, honey, and milk. Pour this mixture into the dry ingredients and stir to combine. The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of milk.
- Knead the dough a couple of times to make sure it's holding together, divide it in half, and shape each half into a ball. Flatten the balls slightly, and place them on the prepared baking sheet. Use a sharp knife to cut a ½"-deep cross, extending all the way to the edges, atop each loaf.
- Bake the loaves for 30 to 40 minutes, until they're golden brown and a cake tester or toothpick inserted into the center comes out clean. Remove the loaves from the oven, and brush their tops with melted butter, if desired.
- NOTE: you may freeze some of the dough for later. Shape and allow to freeze to the point where you are able to wrap or place into a freezer zip lock bag. Using a second bag would be even better. Allow to defrost in the frig overnight before baking. If you would like to freeze after baking, allow to defrost at room temperature and warm in a preheated oven for 5 to 10 minutes to freshen up the crust and interior.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.