Name: Slow Cooker Wheat Bread
Prep time: 5 min
Cook time: 3 h 15 min
Ingredients: 1/2 cup milk; 3/4 cup cold water; 1/4 cup dark molasses; 1 1/2 teaspoon butter; 1 1/2 tablespoon brown sugar; 1 1/2 teaspoon salt; 1/4 cup warm water; 2 1/4 teaspoon dry yeast (1 package); 2 cup all-purpose flour; 2 1/2 cup whole wheat flour; 1 tablespoon milk (optional)

Slow Cooker Wheat Bread

By: Tess Gardner from Slow Cooking Kitchen

1 Comment

By: Tess Gardner from Slow Cooking Kitchen

Treat your family to fresh, homemade wheat bread, baked to perfection right in your slow cooker in just 3 hours. Slow Cooker Wheat Bread has a a sweet flavor that is perfect for a peanut butter and jelly sandwich or to enjoy with butter at the dinner table. Use your slow cooker in a way that you never imagined and test out this unique slow cooker recipe. You'll be surprised that you never made bread in your slow cooker before. Enjoy!

Notes

Preparation Time5 min

Cooking Time3 hr 15 min

Cooking MethodSlow Cooker

Ingredients

1/2 cup milk
3/4 cup cold water
1/4 cup dark molasses
1 1/2 teaspoon butter
1 1/2 tablespoon brown sugar
1 1/2 teaspoon salt
1/4 cup warm water
2 1/4 teaspoons dry yeast (1 package)
2 cups all-purpose flour
2 1/2 cups whole wheat flour
1 tablespoon milk (optional)

Instructions

In a small saucepan combine 1/2 cup milk and 1/2 cup cold water; bring to boil. Remove from heat and add molasses, brown sugar, butter and salt; whisk well; cool to lukewarm.
In a large mixing bowl combine warm water and yeast; whisk until dissolved. Add lukewarm milk mixture.
Beat in (or hand blend) all-purpose flour, 1 cup at a time. Add whole wheat flour, 1 cup at a time until dough is sticky.
Preheat slow cooker on high. Grease a 9" loaf pan. Fill loaf pan half way with dough and pound down until even. Brush top of dough with remaining milk (optional).
Place trivet in bottom of 6 quart slow cooker; place loaf pan on trivet and cover, loosely, with tin foil, to prevent condensation from dripping on bread. Cover slow cooker with lid and cook, on high, for 3 hours.
Test bread readiness by thumping with fingers, should sound hollow. Remove bread from loaf pan and place on wire rack to cool. Pleasant Tastings!