Couldn't Be Easier Slow Cooker Bread |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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A fluffy, moist wheat and oat bread with a crisp crust. Perfect for baking bread without an oven in the summer. Ingredients:
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 |
Directions:
1. 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.
2. Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ.
3. Add flour and knead until smooth and elastic, about 5 minutes.
4. Turn dough immediately into bowl or can; cover LOOSELY with foil.
5. In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil.
6. Place can or bowl on this; cover and bake on High for 3 hours.
7. Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch.
8. Yield: 1 medium sized loaf of bread.
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