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Summer Kick Off Giveaway – May 20, 2013
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Slow Cooker Recipe
Healthy Whole Wheat Bread
There is a bread making class this Saturday at The Good Cooking Store. The instructor is a home baker who is amazing at producing wonderful baked goods from scratch. Whenever she teaches a class, we feel empowered to make goodies like pie crusts, cinnamon rolls, bread. You name it and she can teach you how to make it!
Thinking about bread made us remember this recipe that can be made in your slow cooker. It comes out as a thick and hearty bread, perfect for dipping in a soup or simply sliced with some homemade jam.
So, don’t be intimated by homemade bread making. Try out this recipe below!
Healthy Whole Wheat Bread
Fix-It and Forget-It Diabetic Cookbook, page 250
Makes 16 servings
Ideal slow cooker size: 5-6-quart
2 cups warm reconstituted fat-free powdered milk (⅔ cup powder to 1 ⅓ cups water)
2 Tbsp. canola oil
¼ cup honey, or brown sugar
¾ tsp. salt
1 pkg. active dry yeast
2 ½ cups whole wheat flour
1 ¼ cups white flour
1. Mix together milk, oil, honey or brown sugar, salt, yeast, and half the flour in electric mixer bowl. Beat with mixer for 2 minutes. Add remaining flour. Mix well.
2. Place dough in well-greased bread or cake pan that will fit into your cooker. Cover with greased tin foil. Let stand for 5 minutes. Place in slow cooker.
3. Cover cooker and bake on High 2 ½ – 3 hours. Remove pan and uncover. Let stand for 5 minutes. Serve warm.
Basic Nutritional Values: Calories: 142 (Calories from Fat 20), Total Fat 2 gm (Saturated Fat 0.1 gm, Polyunsat Fat 0.7 gm, Monounsat Fat 1.1 gm, Cholesterol 1 mg), Sodium 126 mg, Total Carbohydrate 27 gm, Dietary Fiber 3 gm, Sugars, 6 gm, Protein 5 gm
Totally amazing!! I never thought that you could bake bread in a slow cooker.
I also never thought of using a slow cooker for bread but I have a slow cooker and am gonna pack it up for the COTTAGE !! Thanks
Do you have to use powdered milk? What would be wrong with using regular 2% milk instead?
Good question!! Waiting the answer too. Who’d a thunk to bake in the crockpot. A good way to try the 45lbs of whole wheat in my freezer.
Is the flour(s) all purpose or self-rising? I don’t cook homemade breads often but I’m thinking all purpose. I just want to make sure before starting this adventure!
Is there a Vegan bread recipe??
I’ll be trying this! I make all of my own bread and a never use real milk. I use soy and it usually (emphasis on usually) turns out fine. But to free up this much of my time by using a slow cooker – I’m thrilled!
Would there be any reason not to try and substitute regular flour with, for example Soy Flour? Soy has less carbohydrates than regular flour and has more vitamins and more protein also.
Here I go soon as I print this for now and future use. Supplies are already on hand; thanks!
My husband is allergic to barley. Could I use a white wheat flour ( Bob’s Red Mill brand) or their white whole wheat pastry flour? The only bread on the market so that he likes, and is getting tired of, is sour dough from trader Joe’s.
I would think that soy flour would be an ok sub for white flour. Thanks for the nutrional tip on the soy. I never knew that. I am diabetic and always looking to lower the amount of carbs in what I eat.
As for self rising or all purpose, I would say the recipie calls for self rising. It doesnt call for baking powder which would be a must for all purpose flour for it to rise.
@Melissa
Be fore warned that by replacing the white flour you are decreasing the breads gluten content. Gluten is what kepp the bread from falling flat after the yeast make it rise. That is the reason why even 100% whole weat isnt used, as it will tear gluten and weaken the bread. If I remember correctly, soy flour has no gluten. However, I do believe you could substitue some of the whole wheat flour for soy. But I dont think more than 30%-40% of the total amount of the flour should ever be a low gluten, non gluten flour.
If you want specifics ask a professional baker. I am, unfortunately on the culinary side, not the patissery/baking side of the food world. I only have a BASIC education in baking.>
The yeast is what makes it rise. Regular flour is used for baking bread.>
Is there a low-fat substitute for the canola oil? Like applesauce? I have used that before in cookies and brownies. Will it work with this bread recipe as well?
While searching for a quick and easy dinner roll, recently, I found a recipe that used non fat cottage as it’s base. The only fat in the recipe came from 2 TBLS of butter.
Could substitute cottage cheese?>
Wonder if a gluten ffree recipe is out ther or if I could use GF bisquick or a gluten free mix and get the same results?
The recipe calls for whole wheat flour, not all purpose. And the yeast takes care of the “rising” factor…no need for baking powder or soda.
Patrina – the recipe calls for yeast, in an amount that will rise the white and the whole wheat flours. The bread does not need baking powder.
Not self-rising flour! It’s a yeast bread, you don’t need baking powder!
You could use some soy flour to improve the carb/protein ratio, but it bakes up differently than wheat, doesn’t have gluten and will be heavy if it’s the only flour you use. I would try subbing 1/4-1/3 soy flour for the wheat and see how that is.
As As for vegan bread, try half soy (almond, rice) milk & half water or a little less water and a little more oil. Most breads don’t have milk, it’s likely here to boost the nutrition and make it a little richer tasting.
I have a silicone bread pan….does anyone know if it is safe to use in the crockpot? I know it can go into the oven at a high temp. I just don’t want it to melt into my crockpot! Thanks
sounds very interesting..I will most def give it a try…I am surprised though about putting a pan in my slow cooker..I also enjoy the comments I’ve read..I am learning so much from this site…I also did not know that I could buy soy flour..I will most def be looking for it in my grocery store..(shoprite, or the military commissary)..thank you for the recipes..
I live at 4,800 feet in altitude and have a very hard time getting bread to rise. Any ideas on how this would work at my house?
As far as bread rising is concerned, there should be specifics on the web. But in general you shouldn’t be concern with a ‘time’ just a ‘volume’. When it has doubled in volume that is the appropriate time to ‘punch it down’ (i.e. gently press with a closed fist in center of bowl so that the carbon dioxide is redistributed in the loaf.)
I appologize I didnt notice that there wasnt a ‘rising’ time as traditional bread. But I again would look on the web and add the difference between a normal rise time and your altitudes suggested time. I would add the difference to the 5 minutes already in the recipie and give it a try.
About the milk — Yes, you should be able to replace the powdered milk with whatever regular milk you use. Or, you ought to be able to just use water (it will change the consistency of the final product a bit. The extra fat in the milk gives it a softer crumb)
You ought to be able to use whatever oil you want. I’ve never used applesauce with bread, but give it a try. What do you have to loose.
This came at just the right time. I make all our family’s bread bc of allergies, and my oven just went out. This is a great backup in case I don’t get it fixed before I need more bread.
I have made bread in the crockpot using 100% whole wheat. I think you can use whatever recipe you usually use. I just make a round ball flatten it a bit and put an X on it. Makes it look like artisan bread. I don’t even use the bread pan. I make the dough in my bread maker, then put the round in the crockpot (you can put a little cornmeal on it too), cover the crockpot with a kitchen towel (no fabric softener) and then the lid. It will do the 2nd rise and bake all at the same time. Because my crockpot cooks so hot the rise and bake only takes about 1-1/2 hours. Wish my crockpot was not so hot, I can never cook a meal for 8 hours.
Can you share your recipe? Thanks!
Can anyone follow up with a gluten-free version?
I tried this without the pan..def cooked too long..burnt the bottom of the loaf..will have to watch that next time..nice looking loaf though..good texture..little lacking in flavor..will try again
…..I used honey…will try brown sugar next time
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fascinating! I know my way around yeast doughs and sourdough, but I’ve never seen anything like this. I am going to try this with a pan and also like an artisan dough directly in my slow cooker.
[...] Out of general internet courtesy, I shall post the link to the original site for the recipe: Fix-it-and-forget-it.com Tweak recipe as desired (The original recipe uses powdered milk, and a mixture of flours) [...]