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Couldn't Be Easier Slow Cooker Bread

Yield: 1 loaf


1 tbs yeast
1/4 cup warm water
1 cup warm milk or buttermilk
1/2 cup rolled oats
1 1/2 tsp salt
2 tbs oil
2 tbs honey
1 egg
1/4 cup wheat germ
2 3/4 cup whole wheat hard bread flour


Grease a deep metal or glass bowl or 1 lb. coffee can. Set aside. In bottom of slow-cooker place 1/2 cup water and a trivet or some crumpled foil. Turn on high to preheat.

Dissolve yeast in water. Combine milk, oats, salt, oil, honey, egg and wheat germ in a mixing bowl. Add yeast mixture. Mix in flour and knead until smooth and elastic, about 5 minutes.

Turn dough immediately into bowl or can and cover *loosely* with foil. Place can or bowl in crock on trivet or crumpled foil. Cover and bake on high for 3 hours. Top of bread will not necessarily brown.

Just 15 minutes work time! A great way to have nutritious, fresh bread with a minimum of fuss, especially for small families. You don't waste oven energy for just one loaf of bread. Nice for a hot summer day.

Note: During the baking process some of the water in the bottom of the crock will condense on top of the foil covered bowl. Some will escape when occasionally lifting the lid (e.g.: when placing bowl in crock or when checking on the bread-- try not to check it too often). It's important that the bottom of the crock does not go dry. If you find your bread takes longer than 3 hours to bake you may need to add some hot water to the bottom of the crock.

For benefits and drawbacks of using a crock pot vs. a bread machine please see the article: The Crock Pot: an alternative Bread Machine

From the kitchen of : Robin Russell, Webmaster

I found this recipe on Usenet years ago, and couldn't believe how well it turned out! Very tasty! For the wheat intolerant, I created Spelt Slow Cooker bread. This version requires a slightly different process, but is still much easier than oven baking.

Recipe published: Spring, 2000

Visitor Comments

November 9, 2008

Barb S., N.H., United States:

"This slow cooker bread recipe came out amazingly well, and my roommate has already requested a second loaf. I plan to make up a batch once a week instead of buying bread at the store. Even though we only buy all natural bread, I feel so much better knowing exactly what is going into each loaf. I just wanted to pass along my thanks and let you know how impressed I am with your site.

Thank you, thank you, thank you"

November 10, 2008

Barb S., N.H., United States:

"I would like  to add one more comment that may be of benefit to those with newer crock pots.  The first time around I needed to add more water after an hour and a half of cooking, and my second time around I used a full cup of water at the start.  I presume this is because your bread was the second dish I had made with a brand new crock pot! "

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Copyright © 1999-2012 Robin L. Russell