Step 1

Sift the dry ingredients – flour, baking powder, salt, spices and sugar into a mixing bowl.

Step 2

Add the mixed herbs and grated cheese. Mix together to combine.

Step 3

Add the buttermilk and mix together with the spoon, or your hands, until you have a very shaggy loose dough.

Step 4

Tip the dough onto a floured worktop. Quickly shape the dough to a round loaf – avoid overworking the dough or the bread will be tough.

Step 5

Cut a deep cross on top of your loaf using a sharp knife.

Step 6

Transfer to a slow cooker lined with two layers of baking paper.

Step 7

Cover the cooker with a clean towel or kitchen paper to prevent condensation from dripping on the bread. Add the lid and cook for 2 ½ hours on HIGH.

Step 8

Lift the bread out using the baking paper and flip it over. Return to the cooker and cook for a further 30 minutes on HIGH.

Step 9

Take the bread out of the crockpot. It should be cooked through – if you have a digital thermometer check the internal temperature is 95C /200F.

Step 10

Leave the bread to cool down before slicing and serving. It tastes sensational spread with a little salted butter!