Wednesday, April 29, 2009

Crockpot Honey Whole Grain Bread

For Pots and Plots, Thoughtless Thursday roundup I decided to make my crockpot bread.

I have said it before; I am no bread baker master. But everytime I make this crockpot bread it is a success. Yes, it's round. But I get over that once I get my hearty homemade bread fix. Actually the round shape lends itself to huge pieces, each of which is enough for one sandwich when halved.

This bread is so easy to make. No kneading, no peeking under a towel to see how the iffy rising is coming along. I just mix it in my Bosch mixer and then pour it into a ceramic dish that fits in the crockpot. And 3 hours later: VOILA! Oh it's too easy.

This recipe comes from one of those supermarket stand crockpot recipe books, Slow Cooker Recipes I make one small change by adding dough enhancer.

2 Cups warm (not hot) milk (whole or 2%)
2 TB canola oil
1/4 Cup honey
3/4 tsp salt
1 package active dry yeast
2 tsp dough enhancer (optional)
3 Cups whole wheat flour, divided
3/4 to 1 Cup all-purpose flour. (I almost always end up using the full cup).

1. Spray with nonstick cooking spray a 1 quart casserole or souffle dish or other high-sided baking dish. In electric mixer combine milk, oil, honey, salt, yeast, dough enhancer, 1 1/2 cups wheat flour and 1/2 cup all-purpose flour. Mix at medium low speed for 2 minutes.
2. Gradually add remaining wheat flour and 1/4 cup to 1/2 cup all purpose flour. Mix until completely combined. Unlike other bread recipes dough should remain sticky.

3. Transfer to prepared pan and add pan to slow cooker. Cook on high for 3 hours.

Remove from slow cooker and let stand for 5 Minutes before cooling on wire rack.

This week we had this bread slathered in melted cheese after a long night cheering at a little league game. Mmmm. Cheesy bread.


Cee Tindall said...

I've just recently fell in love with my crock pot. When I seen this recipe, I was intrigued! Can't wait to try it!

we are never full said...

ok, you've totally schooled me here - never knew you could make bread in a crockpot. very, very nice.

Frieda said...

Unbelievable! The next time you make this, can you show us a slice to see what it looks like inside? Thanks! You have a great blog!

Anonymous said...

Can you tell me what a dough enhancer is? I've made bread in a bread machine before but I've never heard this term. Thanks!

Lori @

from my motorhome to yours said...

I make bread all the time and I have never seen this I am going to try it this week end

Colleen said...

What size ceramic dish do I need? dO I really need a dish to go inside it?

Rachelle said...

I just realized there were comments and questions made on here way after I posted. So Sorry for not answering.

Dough enhancer just gives the bread a smoother texture. You can usually find it in the the baking section.

Colleen I chose a ceramic dish that was about an inch smaller in diameter than my crockpot. I have never tried this recipe without the additional ceramic pot.

Miss Foote said...

This was amazing! Thank you!

Chickadee Jubilee

Cat said...

Do you have to use milk? Can you replace with water?

ButteryMuffyn said...

might be an obvious question but, lid on or off? never made bread in a crockpot before :)

amy said...

could I do this on low for 6 hours?

peperoch said...

If bread flour is used instead of regular flour would that be the same as adding dough enhancer to the regular flour? this looks amazing!

Jaymie Heffner said...

can you use 1% milk instead of whole or 2%

Joan Bishop said...

Hi! I just found Rachelle's post and thought I'd leave my thoughts. I've just researched bread baking in the crockpot for a presentation. But I've made bread in the oven, in a bread machine and now the crockpot. I placed my mixed dough in a small cake pan to bake because my crock pot is very small. I only used 2 cups of flour. I don't use a bread enhancer-and sometimes a new recipe needs tweaking for the next time. Maybe that wouldn't happen if I use the enhancer. You can use water instead of milk or a mixture of milk and water. And the 2% or whole, or even skim probably wouldn't matter. Though you might want to add a teaspoon of oil if you use skim or fat-free milk. The oils in a bread recipe do help the texture to be smoother. And yes, I'm pretty sure the lid should be on the crock pot. However, my recipe did suggest a foil or parchment 'cover' over the dough to keep any moisture from mixing with the dough. OHHH I ALWAYS mix my yeast, WARM liquid and some sugar/honey and let it sit for a few minutes to make sure it is going to rise!


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