Monday, July 27, 2009

Easy Slow Cooker Herb Bread

Mmmmm Just got this recipe from All About Thymes newsletter this morning

Susan's Easy Slow-Cooker Herb Bread

Baked in your slow-cooker, this crisp-crust oat-and-wheat herb bread is moist and good-tasting. Great for summertime cooking or anytime you don't want to heat the oven. This recipe makes one small loaf.

  • 1 tblsp yeast
  • � cup warm water
  • � cup warm milk
  • 1/3 cup quick-cooking oats
  • 1� tblsp olive oil
  • 1� tblsp honey
  • 1 egg
  • 1/8 cup wheat germ
  • 2 tsp fresh or dried minced rosemary
  • 2 tsp minced fresh parsley
  • 1 tsp dried thyme
  • 1 tsp salt (optional)
  • 2 cups wheat flour, plus up to additional 1/3 cup

Turn on the slow cooker to high. Place a trivet (try a couple of fruit-jar rings or crumpled aluminum foil) in the bottom. Add 1 cup water.

Grease a deep bowl or other container that will fit your cooker. I use one of those 9"x5" disposable aluminum foil bread pans.

Dissolve yeast in warm water. Combine with warm milk, oats, oil, honey, egg, wheat germ, herbs, and salt (if desired). Stir in 2 cups flour, a cup at a time. Turn the soft dough out onto a floured board and knead, adding more flour as necessary, until the dough is soft and elastic. Shape to fit your cooking container.

The herbs are a suggestion; use your own favorite savory combinations.

Place dough in the cooking container and arrange on the trivet. Make a tent of aluminum foil and place loosely over the dough (this keeps moisture from dripping off the lid and into the dough). Bake on high for 3� hours (no peeking until the end!), or until a toothpick tester inserted into the center of the loaf comes out clean.

I think I will substitute my spelt and sorgham flours for the wheat germ and wheat flours and try this out-sounds really good and in the crock pot too

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