Slow Cooker Bread

Slow Cooker Bread


    • 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


  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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