Hey, guess what? You can bake bread in a slow cooker! And darn good bread, too. This recipe is awesome! Almost too easy. The bread rises nicely and doesn’t crumble when cut.
It is wonderful toasted with butter. This method seems like a natural for Boston Brown Bread.
Next time, I am considering replacing the honey with dark molasses and adding some raisins —
I used a round Pyrex baking dish that I suspended above the water with a canning jar ring. Wonderful for sandwiches!
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Couldn’t-Be-Easier Slow-Cooker Bread
1 tablespoon yeast
1⁄4 cup warm water
1 cup warm skim milk or 1 cup buttermilk
1⁄2 cup rolled oats
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons honey
1 whole egg
1⁄4 cup wheat germ
2 3⁄4 cups whole wheat flour
Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish); turn slow-cooker on high to preheat.
Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ.
Add flour and knead until smooth and elastic, about 5 minutes.
Turn dough immediately into bowl or can; cover LOOSELY with foil.
In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil.
Place can or bowl on this; cover and bake on High for 3 hours.
Make sure to lightly cover the top of the bread with foil or parchment paper. Otherwise, the moisture that collects on the underside of the lid will drip onto the top of the bread and cause it to be soggy.
Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch.
Yield: 1 medium sized loaf of bread.
Recipe based on one by LUv 2 BaKE
Photo by Diana Johnson