Slow Cooker Mozzarella and Herb Soda Bread

4.85 from 32 votes

A simple no yeast slow cooker bread which produces a cheesy loaf of bread with fresh herbs, perfect for lunch and with soup or stews

Course Baking

Cuisine Slow Cooker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 179kcal

First place the milk and white wine vinegar in a jug together and leave to sit for 5-10 minutes until it thickens. These ingredients replace buttermilk in this recipe, you could also use a pot of buttermilk (usually 284 ml) if you have it.
250 ml milk, 1 tbsp white wine vinegar
Mix the flour, baking powder, salt, pepper, parsley, mozzarella in a bowl. Slowly add the thickened milk and use a spoon to stir until it forms a soft dough.
350 g self-raising flour, 2 tsp baking powder, 0.5 tsp salt, 2 handfuls chopped parsley, black pepper, 100 g grated mozzarella
Form into a round loaf shape, slash twice and place on baking paper in the slow cooker.
Brush the loaf with the beaten egg and then cook on high for 3 hours, turning the loaf over for the last 30 minutes.
1 egg

Slow cooker size - This recipe is made in an oval 3.5 litre slow cooker.