Cookbook:Slow Cooker Soda Bread with Spring Herbs

Slow Cooker Soda Bread with Spring Herbs
Category	Bread recipes
Yield	1 loaf (18 slices)
Time	2¼ hours
Difficulty

Cookbook | Ingredients | Recipes Template:Nutritionsummary 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.

Ingredients

Ingredient	Count	Volume	Weight	Baker's %
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%

Procedure

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.