A easy slow cooker recipe delivers a warm, comforting loaf with the natural sweetness of honey and wholesome wheat. Perfect for beginners, it fills your home with a delightful aroma and makes bread baking effortless.
Prep Time10 min
Cook Time1 hr 30 min
Total Time1 hr 40 min
Difficulty
Hard
Helpful Tips For Cooking
Use fresh yeast for the best rise and texture.
Line your slow cooker with parchment paper to prevent sticking.
Check the bread with a toothpick before the cooking time ends to avoid overcooking.
Ingredients
0/7
Why This Dish Is Hard To Resist
This bread is a wonderful mix of sweet honey and wholesome wheat. It’s soft, moist, and has a warm, comforting aroma. Making it in a slow cooker means you don’t need an oven, and it’s perfect for a hands-off baking day.
Step 1
Warm the water in a microwave-safe measuring cup for about 45 seconds until it feels warm but not hot. Stir in the honey, oil, milk powder, salt, and yeast until everything is combined. Pour this mixture into the bowl of your stand mixer fitted with the dough hook.
Step 2
Add the flour gradually, about a cup at a time, mixing on low speed until it’s incorporated. Then crank up the speed a bit and keep mixing until the dough comes together into a nice ball—add a little more flour if it feels too sticky.
Step 3
Turn the dough out onto a lightly floured surface and knead it briefly into a smooth ball. Spread some oats on your work surface and gently roll the dough around in them so it gets coated.
Step 4
Place the dough on a piece of parchment paper that fits inside your slow cooker, then transfer both the dough and parchment into the slow cooker. Cover it and cook on high for about an hour and a half, or until the bread is cooked through and smells amazing. Let it cool a bit before slicing and enjoying!
65
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Perfect Pairings
This bread is great served warm with butter or jam. It also pairs well with soups and stews for a cozy meal. Try it toasted with a drizzle of honey for a simple breakfast treat.
Storing This Dish
Let the bread cool completely before storing. Keep it in an airtight container at room temperature for up to three days. For longer storage, slice and freeze it, then toast slices as needed.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, but reduce the amount to about 1 teaspoon since instant yeast is more potent.
How do I know when the bread is fully cooked in the slow cooker?
It should smell fragrant and feel firm to the touch; you can also insert a toothpick—if it comes out clean, it’s done.
Can I substitute whole wheat flour with all-purpose flour?
You can, but the texture and flavor will be lighter and less hearty.
Is it necessary to use dry milk powder in the dough?
It adds richness and helps with browning, but you can omit it if needed.
Can I double the recipe to make a larger loaf?
It’s not recommended since the slow cooker size limits dough expansion; make one batch at a time.
How should I store the bread after cooking?
Let it cool completely, then wrap it in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Can I add seeds or nuts to the dough?
Yes, feel free to mix in seeds or nuts during kneading for extra texture and flavor.
What if my dough is too sticky or too dry?
Add flour a tablespoon at a time if sticky, or a little water if too dry, until the dough forms a smooth ball.
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