Rustic Slow Cooker Whole Wheat Bread

🧂 Ingredients

• 1 cup lukewarm water
• 3 tablespoons honey
• 1 tablespoon instant yeast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3 cups whole wheat flour

Instructions

• 1 In a large bowl or stand mixer, combine the flour, yeast, and salt.
• 2 Then add the olive oil, honey, and lukewarm water. Mix on low speed or by hand
  until the dough comes together and begins to pull away from the bowl.
• 3 Knead the bread dough for 5 minutes, or until the dough is tacky but not sticky.
  This can be done by hand on a floured surface or in the stand mixer. This dough
  should be soft, but firm enough to knead. If the dough is too sticky or soft,
  add flour 1 tablespoon at a time. If it is too dry, add water 1 tablespoon at a
  time.
• 4 Add the dough to a bowl, cover, and let rise for 30 minutes in a warm place.
  Once risen, deflate the dough and shape it into a ball.
• 5 Set the dough in the middle of a piece of parchment paper large enough to line
  the slow cooker. Then place the parchment paper with the dough in the slow
  cooker. 
• 6 Drape a kitchen towel over the top of the slow cooker and cover it with the
  lid. Turn the slow cooker to warm and let sit for 15 minutes.
• 7 Then, set the slow cooker on high heat and cook for 1½-2 hours, until the bread
  has a crust and a thermometer inserted in the loaf reaches 190°F.
• 8 Preheat the oven to 500°F. Using the parchment paper, transfer the bread to a
  baking sheet. Trim the excess parchment. Bake for 5-10 minutes, until the crust
  is golden brown.
• 9 Let cool for about 15 minutes, then slice.

Nutrition Info