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
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 two traditional bread tins
Score a straight line or leaf shape on the dough (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
Best enjoyed fresh from the oven!