a website for people on special diets due to allergies, intolerances
or lifestyle choice.
line decor
line decor


Spelt Slow Cooker Bread

Yield: 1 loaf


1 1/4 cup warm water (115-120 deg. F)
1/4 cup apple juice concentrate, (thawed and warmed to
-- 115-120 deg. F)
1 pkg quick-rise yeast
1 tsp salt
2 tbs oil
4 - 5 cups spelt flour


Grease a deep metal or glass bowl or 1 lb. coffee can. Set aside. Combine warm water, apple juice concentrate and yeast in large bowl. Let stand for 10 minutes or until foamy. Add 2 cups of the spelt flour and beat with electric beater on medium speed for 7-10 minutes (beating process will help form dough into a cohesive ball). While beating, gradually add up to 1 1/2 cups more flour, 1/2 cup at a time. When dough forms a ball and begins to climb the beaters, discard beaters and continue with a spoon.

At this point place 1/2 cup water and a trivet or some crumpled foil in bottom of crock. Turn on high to preheat.

Using a spoon, beat salt and oil into dough. Stir in 1/4 to 1/2 cup more flour, or as much as is required to make dough easy to handle. Put dough onto a well floured board. Knead about 10 minutes, replenishing the flour on the board as needed.  Let the dough absorb enough flour to make it firm and elastic.

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.

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 (eg.: 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

This recipe is an adapted version of a basic spelt bread. I was very happy with the results and found that using a slow cooker worked better than a bread machine for this type of bread.

Recipe published: Spring, 2000

Print Page Version

Robin's Kitchen

Previous page

The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.

Copyright © 1999-2012 Robin L. Russell