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couldnt be easier slow cooker bread

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Slow Cooker

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."

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

  • 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.

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