Soda bread in a Panasonic multicooker

Category: Special bread

Ingredients
The basic recipe is as follows:
White wheat flour (I take a glass from a bread machine, it's 200 ml more multicooker glass)	1 tbsp.
Rough rye or any other flour to taste	1 tbsp.
Oat flakes	1/4 Art.
Liquid	250 ml
Any oil to taste	1 tbsp. l.
Soda	0.5 tsp
Lemon acid	0.25 tsp
(I have baking powder mixed in advance *)
Salt	0.5 tsp

Cooking method

Mix all dry foods. it is especially important to thoroughly mix the soda, acid and flour - when the liquid is introduced, the soda and acid will begin to react and make bubbles - these bubbles should be evenly throughout the dough.
rub in the oil thoroughly too **
pour in the liquid in small portions, mixing thoroughly. you do not need to knead the dough, just mix until smooth. it is important not to release bubbles that have already begun to appear.
after that, the dough should be placed and baked as soon as possible. it is laid out on the bottom of a multicooker saucepan, spread with a ladle or the back of a spoon ***, then you can sprinkle the top with sesame seeds, oatmeal or something else. put the saucepan in a slow cooker, the "Baking" mode - usually 40 minutes is enough.
as soon as the bread is ready - you need to turn off the cartoon, take out the bread, put it on a dish or board, cover it with a towel **** and let it cool for at least 15 minutes - it's not so good at all fresh.
So, now about additives.
I always add wheat germ. they are healthy and give a richer flavor. I pour it on the eye, about 2-3 tbsp. l.
+ it is good to add rye malt, caraway seeds to black bread, and take the liquid - dark beer diluted with water in half or even pure (in this case, sometimes it is appropriate to sweeten the bread a little so that it does not taste bitter - 2 times less sugar than salt). the alcohol will evaporate, so everyone can eat this bread. in general, beer produces the best bread. but you can take milk, lactic acid products (kefir, etc. - diluted in half with water), you can use juices. you can add acid to the liquid, dissolve in it, and not put it in the dry part - it will mix even better, as if there will be no soda taste.
I often add spices, herbs, seeds - for example, flaxseed.
many different types of flour can be mixed. it is desirable that half of the flour is still white wheat. but you can try to replace it with coarse wheat or other. Keep in mind that without enough gluten, bread may not work or crumble. Gluten is sold under the name "Panifarin" and can be added by substituting flour (as in the Diet Gingerbread recipe).
if you are not gluten free, then it is better to choose another recipe, perhaps an egg ...
oatmeal may not be added - then the liquid is slightly less. the dough should not drip from the spoon, but should fall off from it in chunks, like a very thick porridge. but it is also not dense, like real bread yeast dough or unleavened dough.
* baking powder: 2 tablespoons of baking soda, 1 spoon of citric acid, 1 spoon of flour or starch. repeat as many times as you want to make baking powder. mix thoroughly and store tightly closed, in a dry place, protect from moisture.
** practice shows that if you mix with the same tablespoon as the butter was measured, there will be lumps of butter in the dough. so do not spare the spoons, take another.
*** this is necessary to smooth the surface of the bread. if this is not done, the surface will be lumpy and the bread will fall into pieces rather than cut into neat chunks. in the original, the loaf was still supposed to be cut crosswise in the middle - try
**** and this is necessary so that the crust does not harden too much.if bread is not eaten on the same day, it is advisable to store it in a bag, otherwise it will wind up.
it turns out a small flat loaf, just for 1 day for 2-3 people. you can cut it into slices - they will be long and narrow, 2 times narrower than the "brick". but you can cut it in half in thickness, like a biscuit - into two cakes.
in density - a little denser than yeast bread, but should not be very dense. if it turns out to be very dense, try increasing the amount of soda and acid.

Note

I will share my recipe too.
This recipe was originally "Irish Soda Bread", but it was remade to suit my needs, and then it was even easier to make it for the emerging multicooker with a cartoon, because you don't need to preheat the oven.

In the original, the bread was 2 times larger, but I decided that it was better to reduce it - and it does not have time to deteriorate (after all, homemade bread does not last as long as the factory one), and will be baked with a guarantee.

by the way, according to the same recipe, slightly changing it, I also made charlotte: then you need to add sugar, fructose or honey, a little more liquid, and the filling - apples, and of course - a little cinnamon and vanillin.