Couldn't Be Easier Slow Cooker Bread

A fluffy, moist wheat and oat bread with a crisp crust. Perfect for baking bread without an oven in the summer.

• Ready In: 3 hrs 15 mins
• Serves: 12

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.