Slow-Cooked Cranberry & Rosemary Soda Bread
You may be surprised to know that you can cook soda bread in your slow cooker! Try this festive version, which tastes great served with cheese.
Made in our 3.5 Litre Slow Cooker
- 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.