Couldn't Be Easier Slow Cooker Bread

By Suzolson

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

Preparation

Step 1

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.