Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Bread made in the slow cooker actually turns out a decent loaf, and it's very easy because this is a no-knead recipe. It is also quick because it requires only one rise; the second rise happens in the slow cooker.   Adding seeds or rolled oats not only adds flavor, it also makes it easier to release the bread from the slow cooker.

Recipe Summary

cook:
2 hrs
additional:
2 hrs 10 mins
total:
4 hrs 25 mins
prep:
15 mins
Servings:
10
Yield:
1 loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.

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  • Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.

  • Cover container with the lid. Let dough rise at room temperature for 1 hour.

  • Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.

  • Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.

  • Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.

  • Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.

  • Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

Cook's Note:

I have a small (3.5-quart) slow cooker. If your slow cooker is larger, the loaf will not be as high. You can also place the dough in a greased loaf pan if you have a large oval slow cooker.

If you like a brown and crispier crust, preheat your broiler and place the loaf on the top rack immediately after baking. Broil until it starts to brown. Make sure to stand by and remove the bread right away when it has the desired color; it will burn quickly.

Instead of sesame seeds, you can use seeds sunflower seeds, pumpkin seeds, flax seeds, or rolled oats as well, or a combination.

Nutrition Facts

131 calories; protein 4.5g; carbohydrates 22.8g; fat 2.3g; sodium 350.9mg. Full Nutrition
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