Prep 30 mins
Cook 2 hrs
Another crock pot bread recipe from www.justslowcooking.com that I'm planning on trying soon. You'll know I've made it when you see my photo attached to the recipe.
- 1 teaspoon granulated sugar
- 1 1⁄3 cups warm water
- 1 (8 g) envelope active dry yeast (1 Tbsp, scant. )
- 1 cup unbleached all-purpose flour
- 1 cup rye flour
- 2 tablespoons molasses (not blackstrap)
- 2 tablespoons cooking oil
- 2 tablespoons cocoa
- 1 teaspoon salt
- 2 teaspoons caraway seeds (optional)
- 1 cup rye flour
- Stir sugar into warm water in large bowl and sprinkle yeast over top.
- Let stand for 10 minutes then stir to dissolve yeast.
- Add next 7 ingredients and beat on low to moisten.
- Beat on high for 2 minutes.
- Stir in second amount of rye flour.
- Grease bottom of 3-1/2 quart slow cooker. Turn dough into cooker.
- Place 5 paper towels between top of slow cooker and lid.
- Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape.
- Do not lift lid for the first 1-3/4 hours cooking time.
- Cook on High for about 2 hours.
- Loosen sides with knife and turn out onto rack to cool.
- Cut into 14 slices.
This was an absolutely wonderful recipe! Thanks, Dreamer in Ontario. I did a few things differently, because my house is chilly: 1) heated metal bowl before adding sugar, water & yeast; 2) put bowl on serving tray on slats underneath dining chair; 3) aimed space heater on it, to keep yeast working; 4) used wood cutting board, instead of counter, for mixing bowl; 5) put hot wash cloth on cutting board, so bowl wouldn't get cold; 6) sprayed entire Crock Pot (I have the original, which does not have a removable crock) & sprinkled it with mill-ground cornmeal; 7) heated Crock Pot on HIGH, before dumping in dough; 8) sprinkled top of batter w/cornmeal. This is a very stiff batter bread. The next time I make this (and there WILL be a next time!), I'm going to try basting top of batter with melted butter, to see if that smooths out the texture.
Excellent! I made it exactly according to the recipe -- except I forgot the oil -- and it came out with a nice firm moist crumb and when it cooled, the crust got crisp. If you put in a cold crock pot, then turn it to high, it rises while the pot heats up. AND note that it's no-knead. Got it all goin on!