Slow-cooker soda bread with spring herbs recipe
Did you know you can bake bread in your slow-cooker? This soda bread is made with fresh spring herbs for extra flavour.
See method- Makes 1 x 750g loaf
- Takes 15 mins to prepare and 2 hrs to cook
- 167 calories / serving
- Freezable
- Vegetarian
Ingredients
- 250g white self-raising flour, plus extra for dusting
- 250g wholemeal plain flour
- 15g cold butter, diced
- ¾ tsp fine salt
- 1 tsp caster sugar
- 1½ tsp bicarbonate of soda
- 20g pack chives, finely snipped
- 20g parsley or dill, finely chopped
- 284ml pot buttermilk
- 125ml milk
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Shop ingredientsEach serving contains
- Energy
- 705kJ 167.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 27.3gProtein 8.7gFibre 2.0g
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- Line the base and a little up the sides of the slow-cooker with a single sheet of baking paper. Mix the fours in a bowl, add the butter and rub in with your fingers until it feels like small crumbs. Stir in the salt, sugar, bicarbonate of soda and chopped herbs.
- Mix the buttermilk and milk in a jug. Make a well in the middle of the four mix, add the liquid and mix to form a soft, shaggy dough. Tip onto a lightly foured surface and knead just a few times to bring the mixture together – do not overwork the dough. With foured hands, shape the dough into a round to fit your slow-cooker pot, then lift it in.
- Slash a deep cross in the top using a foured knife. Cover the pot with a clean tea towel before adding the lid, then cook on high for 2 hrs. Check the bread is cooked in the middle – the top will be soft but set, the sides and bottom crusty. If it’s not ready, keep cooking for 10-min intervals until done. Use the paper to lift the loaf from the slowcooker; allow to cool for 20 mins, then enjoy warm or at room temperature. Will keep for 3-4 days.
- See more Slow-cooking recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
