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Garlic-Dill Soda Bread

It's amazing how bread can be made in a slow cooker, which is why this recipe is so awesome—who knew it could be so simple! Let the inviting aroma of dill and cheese fill your kitchen. —Melissa Hansen, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 1-1/2 hours
  • Makes
    1 loaf (12 wedges)


  • 4 cups all-purpose flour
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon dried minced onion
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons dill weed
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground mustard
  • 1-3/4 cups buttermilk
  • 1 cup shredded sharp cheddar cheese


  • In a large bowl, whisk the first eight ingredients. Add buttermilk and cheese; stir just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times or just until dough comes together. Shape dough into a 6-in. round loaf. Using a sharp knife, score surface with 1-in.-deep cuts in a crisscross pattern. Place in a greased 5-qt. slow cooker.
  • Cook, covered, on high 1-1/2 to 2 hours or until a thermometer reads 190°-200°.
  • Preheat broiler. Remove bread; place on a baking sheet. Broil 6-8 in. from heat 2-3 minutes or until golden brown. Remove to a wire rack to cool completely.
Nutrition Facts
1 wedge: 209 calories, 4g fat (2g saturated fat), 11mg cholesterol, 434mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 8g protein.
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Average Rating:
  • Sean
    Nov 1, 2020

    Time adjustment required. After 3 hours in the slow cooker set on high the temperature was 145 degrees. I switched to baking at 300 and it took another 35 minutes to finish. I am not sure what kind of slow cooker you used, but your high setting must be very high. No way this is done in 2 hours. Does taste of home actually test these recipes before publishing them? It seems others have had the same issue with this recipe.

  • Hauna
    Jun 19, 2020

    I followed the recipe exactly but I couldn’t get the dough to come together, it was very dry. I added a little more buttermilk just to get it together. Mine took 2hours and 45 minutes to reach temperature. The edges were as hard as a rock so I had to cut them off. The flavor is good but could be a little stronger. I might try it again with less flour. I hope that someone else gives it a try and tell me if I might have done something wrong. I really want this to work.