Slow Cooker Whole Wheat Bread

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

Slow Cooker Whole Wheat Bread

Photo by Ardissa A.

  • Prep Time


  • Total Time


  • Servings



  • Ingredients:

  • Servings:

  • 12


  • Units: US | Metric

  • 1

    tablespoon yeast

  • ¼

    cup warm water

  • 1

    cup warm skim milk or 1 cup buttermilk

  • ½

    cup rolled oat

  • 1

    teaspoon salt

  • 2

    tablespoons olive oil

  • 2

    tablespoons honey

  • 1

    whole egg

  • ¼

    cup wheat germ

  • 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; coverLOOSELYwith 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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