A rustic, artisan slow cooker honey whole wheat bread recipe, a perfect accompaniment to soup, stew, or simply toasted with butter and homemade strawberry jam.
There is nothing more “homey,” wholesome and comforting than homemade bread. But it takes time. And worthwhile effort. This recipe combines all of the hearty goodness of a homemade loaf and takes away the fuss and effort. In fact, this recipe requires no kneading and only one rise. The second rise is completed in the slow cooker.
This recipe is so easy, that I don’t even use my stand mixer. Simply a bowl, a wooden spoon, and a few pantry ingredients.
It’s not like a traditional loaf, the texture of the dough is slightly sticky but the finished result is a crusty outer crust and a moist and tender crumb. It’s an easy recipe I come back to time and time again.
While the bread does not “brown” in the slow cooker, a quick 5-minutes under the broiler yields a beautiful golden crispy crust.
1 1/2 cups whole wheat flour (I like to use a stone ground flour)
2 cups bread flour (all-purpose will work as well)
2 1/4 teaspoons instant yeast (1 packet)
1 1/2 teaspoons salt
1 1/2 cups warm water
2 tablespoons honey
In a large bowl, combine the whole wheat flour, bread flour, instant yeast, and salt. Stir with a wooden spoon to distribute the dry ingredients evenly. Add the warm water and honey to the dry ingredients, stirring until the dough forms into a ball. The dough will be sticky. Cover the bowl with plastic wrap and set in a warm place to rise.
Allow the dough to rise until doubled — about an hour.
Turn the dough onto a lightly floured surface. Flatten the dough and shape into a ball (or oval shape as I sometimes like to do).
Line the slow cooker with a sheet of parchment. Place the dough on the parchment inside the slow cooker. Place a thick paper towel under the lid to prevent condensation from dripping onto the bread while cooking.
Turn the slow cooker to high and cook for 2 hours.
Remove the bread from the slow cooker by lifting the parchment out. Set on a rimmed baking sheet and put in the oven, set to broil, for 5 minutes, or until the bread has developed a golden crust.
Allow to cool on a rack before slicing. It’s kind of difficult to wait.