The Merrion’s Irish Soda Bread


The Merrion’s Executive Pastry Chef Paul Kelly would like to share our Irish Soda Bread recipe for you all to enjoy making in your own kitchens.



250g Plain Flour

250g Wholemeal Flour

100g Porridge Oats

1 teaspoon Bread Soda

1 teaspoon Salt

25g Butter

500ml Buttermilk




Preheat the oven to 200°C/ Gas 6 / Fan 180°C and dust a baking sheet with some flour

Mix all the dry ingredients in a large bowl, then rub in the softened butter

Pour in the buttermilk and mix it in quickly with a table knife

Bring the dough together very gently and lightly with your fingertips

Shape it into a flat, round loaf – measuring 20cm/ 8 inches in diameter

Put the loaf on the baking sheet and score a deep cross on the top (traditionally it is said this is to let the fairies out) but it also helps the bread cook through

Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped

If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few more minutes

Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool

To serve - cut into quarters and break each quarter in half to make 8 wedges/slices

Best enjoyed fresh from the oven!