Soda bread made like this doesn`t dry out as it does in an oven so the outside stays soft rather than having a crust. It is lovely and soft, and cake like in texture. It`s very quick to make and doesn`t use as much energy as using an oven,and keeps quite well. Soda bread rises better with pastry flour than strong flour and has a better texture because it has less Gluten.
1lb 4oz Wholemeal pastry flour with 1tsp bicarbonate of soda added
1.5 really large mugs water with 1 tbs olive oil and 1tbs lemon juice added
Line the 6 litre slow cooker with greasproof paper or foil
Turn the slow cooker to high and cover the lid with a cushion, wait until it has got hot.
As quickly as possible mix water into the dry ingredients making a very soft dough. Handle as little as possible and make as wet as you can handle. Put a bit of flour on the outside of the soggy ball and put in the cooker. Flatten to to fit the shape of the bottom with a 1" gap around the edge. Put the lid on and cover with cushion.
Cook for one and a quarter hours approx (or a little less). Get the loaf out, remove paper and check the bottom is cooked by tapping on it.
Put on wire rack and cover with a teatowel until cool.
Added by: susan.holme@aol
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