Slow Cooker Whole Wheat Bread
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A rustic, artisan Slow Cooker Whole Wheat Bread sweetened with honey that is the perfect accompaniment to soup, stew, or simply toasted with butter and homemade strawberry jam. Baking in just a couple of hours in your Crockpot this foolproof whole wheat bread recipe is sure to become a family favorite!
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There is nothing more “homey,” wholesome and comforting than homemade bread. But it takes time. And worthwhile effort. This recipe for Slow Cooker Whole Wheat Bread combines all of the hearty goodness of a homemade loaf and takes away the fuss and effort!
This recipe is super easy to make by hand with a bowl and a wooden spoon — or even easier with a stand mixer.
It’s not like a traditional loaf, the texture of the dough is very 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.
Frequently Asked Questions
While the bread does not brown in the slow cooker, a quick 5 minutes under the broiler yields a beautiful golden crispy crust.
Yes! This is where the different temperature settings come in handy!
A few other recipes you might enjoy!
- 100% Whole Wheat Bread Recipe with No Sugar
- Rustic Whole Wheat Bread Maker Recipe
- Traditional Brown Irish Soda Bread Recipe with Buttermilk
- One Loaf Oatmeal Sandwich Bread
- No Yeast Skillet Soda Bread
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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
- In a large bowl or stand mixer, combine the flour, yeast, and salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let cool for about 15 minutes, then slice.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Do you leave the kitchen towel on under the crockpot lid when you turn it to high?
Hi Suzanne— I do leave the cloth on the whole time.
I baked it for the second time and it came out well. Such a simple recipe. Thank you very much.