Prep 15 mins
Cook 3 hrs
A fluffy, moist wheat and oat bread with a crisp crust. Perfect for baking bread without an oven in the summer.
- 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.
- Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch.
- Yield: 1 medium sized loaf of bread.
This recipe is awesome! Almost too easy. I used a round Pyrex baking dish that I suspended above the water with a canning jar ring. The bread rose nicely (just like the picture)and did not crumble when cut. Wonderful for sandwiches! Also, 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.
Hey, Guess what? You can bake bread in a slow cooker! And darn good bread, too. I have a 4-quart slow cooker, and used a 2 1/2 quart stainless steel mixing bowl for the baking pan. It was too large, and the baked bread only came about half-way up the side of the pan. Consequently, my bread was dense and chewy rather than moist and fluffy. But it still tasted great! It is wonderful toasted with butter. I used the metal ring from a canning jar as the trivet, and added water to the top of the ring; it seemed to be the right amount of water. Next time, I will use a smaller baking pan. I am also considering replacing the honey with dark molasses and adding some raisins ... this method seems like a natural for Boston Brown Bread. Thanks for sharing, LUv 2 BaKE!
This bread is delicious, and has a surprisingly tender crumb for a whole wheat bread. I made an inadvertent modification, though. What I thought was wheat germ turned out to be wheat bran, but I used it anyway. I added a tablespoon of vital wheat gluten to lighten the texture. The dough was a little too stick to knead, so I sprinkled 2 tablespoons of flour over it and kneaded it in. That came out just right. I baked it in a 7" stainless steel bowl with a flat bottom, and the loaf rose right to the top of the bowl. I am very pleased with this recipe. Thank you for sharing it.