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.
Source and licence
"Slow Cooker Soda Bread with Spring Herbs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Slow_Cooker_Soda_Bread_with_Spring_Herbs, revision 4658385), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Slow_Cooker_Soda_Bread_with_Spring_Herbs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4658385
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
- 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.
- Remove the bread from the slow cooker and let it cool for 20 minutes.
- Serve warm or at room temperature.