- 200g plain white flour, plus extra for sprinkling
- 250g plain wholemeal flour
- 1½ tsp salt
- 1 tsp caster sugar
- 1 tsp bicarbonate of soda
- 100g dried cranberries
- 1 tbsp chopped fresh rosemary
- 50g butter, melted
- 200ml milk
- 200g plain Greek-style yoghurt
- Check the instructions on your slow cooker, preheating it if necessary. Place a piece of baking parchment in the base of the slow cooker.
- Mix together the plain flour, wholemeal flour, salt, sugar and bicarbonate of soda in a large bowl. Add the cranberries and rosemary and mix them in.
- Mix together the butter, milk and yoghurt. Make a well in the middle of the flour mixture and add the liquid, then combine to form a soft dough, using your hand to bring the mixture together.
- Sprinkle a little flour onto a clean surface and knead the dough lightly for 1 minute, just to pull the mixture together. Soda bread differs from ordinary bread, so it’s important not to overwork the dough.
- Dust the ball of dough with plain white flour and shape into an oval or round ball, to roughly fit the shape of your slow cooker. Cut a deep crossways slash into the top with a sharp knife. Transfer to the slow cooker. Cover and cook on High for 2-2½ hours, checking the soda bread after 2 hours by inserting a cocktail stick or fine skewer into the loaf – it should come out clean. Cook for a further half hour if necessary.
Vary the loaf by using 100g sultanas instead of the cranberries and rosemary – or just make a plain loaf. When it’s more than a day old, the soda bread is fantastic toasted.
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