Slow Cooker Soda Bread with Spring Herbs
Slow cooker soda bread with spring herbs is a recipe adapted from a recipe in page 52 of April 2023 edition of Tesco's magazine.[1]
Total Time
2¼ hours
Servings
1 loaf (18 slices)
Self-rising flour 1¾ cups 250 g 50%
Whole wheat flour 1¾ cups 250 g 50%
Cold butter, diced 1 tablespoon 15 g 3%
Salt ¾ teaspoon 5 g 1%
White granulated sugar 1 teaspoon 4 g 0.8%
Baking soda 1½ teaspoons 6 g 1.2%
Chives, finely snipped ¼ cup 20 g 4%
Finely chopped parsley or dill ¼ cup 20 g 4%
Buttermilk 1 cup plus 2 tablespoons 280 g 56%
Milk ½ cup 125 g 25%
Total n/a 975 g 195%
Line the sides and base of a slow cooker pot with baking parchment.
Combine the flours in a bowl. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the salt, sugar, soda, and herbs.
Make a well in the center of the bowl and add the buttermilk and milk.
Mix to form a soft dough.
Turn the dough onto a floured surface.
Knead briefly, then shape into a round shape to fit the slow cooker pot.
Transfer to the slow cooker pot. Using a sharp, floured knife, score a cross in the top.
Cover the pot with a towel, then cover with the lid.
Cook on high for 2 hours. Check that the bread is soft but set at top and crusty on the bottom and sides. If not, cook for 10 more minutes and check.
2 hours
Remove the bread from the slow cooker and let it cool for 20 minutes.
20 minutes
Serve warm or at room temperature.