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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Slow Cooker Soda Bread with Spring Herbs

Serves 1

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1¾ cups / 250 g Self-rising flour
  • 1¾ cups / 250 g Whole wheat flour
  • 1 tablespoon / 15 g Cold butter, diced
  • ¾ teaspoon / 5 g Salt
  • 1 teaspoon / 4 g White granulated sugar
  • 1½ teaspoons / 6 g Baking soda
  • ¼ cup / 20 g Chives, finely snipped
  • ¼ cup / 20 g Finely chopped parsley or dill
  • 1 cup plus 2 tablespoons / 280 g Buttermilk
  • ½ cup / 125 g Milk

Method

  1. Line the sides and base of a slow cooker pot with baking parchment.
  2. Combine the flours in a bowl. Rub in the butter until the mixture resembles breadcrumbs.
  3. Stir in the salt, sugar, soda, and herbs.
  4. Make a well in the center of the bowl and add the buttermilk and milk.
  5. Mix to form a soft dough.
  6. Turn the dough onto a floured surface.
  7. Knead briefly, then shape into a round shape to fit the slow cooker pot.
  8. Transfer to the slow cooker pot. Using a sharp, floured knife, score a cross in the top.
  9. Cover the pot with a towel, then cover with the lid.
  10. 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.
  11. Remove the bread from the slow cooker and let it cool for 20 minutes.
  12. Serve warm or at room temperature.