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–+ servings

Slow Cooker Bread

This slow cooker bread is baked using the low, steady heat of a slow cooker rather than an oven. The results is a soft and fluffy loaf with a soft outer crust.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 2 hours
Rising Time 1 hour
Total Time 3 hours 10 minutes
Course Bread
Cuisine French
Servings 1 loaf
Calories 2177 kcal

Equipment

1 slow cooker

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 250 g strong white flour plus extra for dusting (See Note 1)
  • 250 g wholemeal spelt flour
  • 2 tsp fast action dry yeast (See Note 2)
  • 2 tsp salt
  • 1 tsp sugar
  • 290-325 ml lukewarm water around 38°C (100°F)
  • 2 Tbsp olive oil

Instructions
 

  • In a large bowl, mix together the flours, yeast, salt, and sugar.
    250 g strong white flour, 250 g wholemeal spelt flour, 2 tsp fast action dry yeast, 2 tsp salt, 1 tsp sugar
  • Make a well in the centre of the dry ingredients, then pour in 290ml (1 1/4 cups) lukewarm water and 2 Tbsp of olive oil. Mix all the ingredients together until the dough comes together. Add more water or flour as necessary.
    290-325 ml lukewarm water, 2 Tbsp olive oil
  • Once the dough comes together as one ball, start kneading with by hand or with a food mixer fitted with a dough hook.
  • To knead by hand, tip the dough on a floured surface and knead for about 10 minutes. If using a food mixer, knead the dough for 5 minutes.
  • Once the dough is smooth and silky, place it in a clean and lightly oiled bowl. Cover with cling film and place it somewhere warm. Leave it to rise for about 1 hour or until it has doubled in size. It should double in size.
  • Once the dough has risen, deflate it by knocking it back down with your first. Tip the dough on a floured surface and shape as a bowl.
  • Place on a piece of parchment paper, and slash the top of the bread. Dust with flour, then place in the slow cooker.
  • Close the slow cooker with its lid and cook the bread for 2 hours on high.
  • When the bread is done, remove from the slow cooker and leave to cool down on a wire rack.

Notes

Note 1: feel free to customise this bread to your liking but using either strong white bread flour or wholemeal or a combination of both.
Note 2: for ease I am using fast action dry yeast that does not need to be activated. You can also use active yeast but it will need to be activated first as per packet instructions.

Nutrition

Serving: -10slicesCalories: 2177kcalCarbohydrates: 378gProtein: 59gFat: 39gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 4732mgPotassium: 269mgFiber: 40gSugar: 5gCalcium: 41mgIron: 24mg

Find this recipe online:

Slow Cooker Bread

https://theflexitarian.co.uk/recipe-items/slow-cooker-bread/