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Line the base and a little up the sides of the slow-cooker with a single sheet of baking paper.
Mix the flours in a bowl, add the butter and rub in with your fingers until it feels like small crumbs.
Stir in the salt, sugar, bicarbonate of soda and chopped herbs.
Mix the buttermilk and milk in a jug.
Make a well in the middle of the flour mix, add the liquid and mix to form a soft, shaggy dough.
Tip onto a lightly floured surface and knead just a few times to bring the mixture together – do not overwork the dough.
With floured hands, shape the dough into a round to fit your slow-cooker pot, then lift it in.
Slash a deep cross in the top using a floured knife.
Cover the pot with a clean tea towel before adding the lid, then cook on high for 2 hrs.
Check the bread is cooked in the middle – the top will be soft but set, the sides and bottom crusty.
If it’s not ready, keep cooking for 10-min intervals until done.
Use the paper to lift the loaf from the slow-cooker; allow to cool for 20 mins, then enjoy warm or at room temperature.