Richard Corrigan's soda bread loaf

Luxury London

15 March 2021

Celebrate St Patrick's Day with a traditional soda bread recipe from Irish chef Richard Corrigan – and follow his advice on how to serve it: "Don’t even think of putting dairy spread on it. This bread needs and deserves butter."

15 March 2021 | Luxury London

Makes one large loaf


250g plain flour
10g salt
15g sodium bicarbonate
150g whole meal flour
150g jumbo oat flakes
1 tbsp clear honey
1 tbsp black treacle
500ml buttermilk


1. Pre-heat the oven to 200°C and line a baking sheet with greaseproof paper.
2. Combine all of the dry ingredients together in a bowl. Make a well in the centre, then mix in the honey, treacle and buttermilk, working everything together lightly with your hands until you have a loose, wet dough.
3. Flour your hands and shape the dough into a round and lift it onto the lined baking sheet. Cut a cross in the top (as the loaf cooks this will help to separate it into quarters).
4. Transfer to the oven and bake for about 45 minutes or until the loaf sounds hollow when you tap the base with your knuckles.
5. Transfer to a wire rack, cover with a damp cloth and leave to cool.