I use my automatic bread machine to make a batch of dough, then bake it in the 3-4 qt. Slow Cooker.
Author:Submitted by Liz A.
Ingredients
Units
1cup + 2tbsp. water (or more if necessary)
1/4cupsugar, honey or sweetener of choice
1 1/2 tsp. salt
2 Tbsp. butter
1/2cup shelled sunflower seeds, roasted & salted
1cup rolled oats2 Tbsp. non-fat dry milk powder (optional)
2 1/2cupsbread flour2 1/2 tsp. instant yeast
Instructions
Place ingredients in pan according to bread machine instructions.
Run on Dough Cycle.
Place a piece of Parchment Paper in the bottom and slightly up the sides of your Slow Cooker.
When the dough cycle is complete, shape into a large ball and place on the paper.
Place a single layer dish towel across the top of the cooker (above the dough) to absorb excess moisture, then top with the lid.
Cook on HIGH at least 1 hour, then check for doneness. (I’m at 6300 ft above Sea Level, and a loaf this size takes 1 hour, 15 minutes. The top will be pale and may shrink back a small bit after cooked.)
At the end of cooking, turn it off but leave it in the cooker 15 minutes.
Then remove and cool on a wire rack. The crust closest to the heating element will be darker and thicker, gradually changing in color and thickness the further away it is. Something for everyone!
