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The Merrion Hotel

The Merrion Hotel

Paul Kelly 3

The Merrion’s Irish Soda Bread

23rd Apr

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 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!



Comments (1)

  1. Helena Claringbold

    We consider the Merrion our home when in Dublin. Terrific hotel and staff. Many happy memories. Sadly we won’t be there this year. But we will now enjoy the beautiful bread! Such a considerate gesture. Well done.

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