When I learned I could bake honey whole grain bread in a slow cooker, I was pretty excited. I mean, who does that?
You mean I can make bread in a slow cooker? Yee Haw!
Baking Honey Whole Grain Bread in a Slow Cooker
The prep was really simple. No kneading, no weird ingredients, simple instructions. And it called for honey instead of sugar, which I appreciated.
Everything went so smoothly I nearly couldn’t believe it (I am a firm believer of Murphy’s Law when it comes to the kitchen) but it seemed to be true. The trick was to put the dough into a high-sided baking pan. For the shape of it I’m sure. My loaf pan fit into the slow cooker so I thought it would do just fine.
And everything was fine until there was about an hour left on the timer. I’m glad I was home for the three hours it was baking because the quick-rising yeast was doing what it was supposed to…and pushing up against the slow cooker lid. OH NO! Problem!
Well I didn’t know what to do. There weren’t any side notes in the instructions for dealing with this. So I propped the lid a bit and held my breath. For an hour.
The result? Messy, sticky bread. It wasn’t quite cooked through the centre since I didn’t keep the lid totally shut (because I feared the bread was going to burn pushing up on the lid like it was). I probably should have put it in the oven to finish cooking but I was bored and had quite the mess to clean. So I cut a few slices, put the rest in a bread bag and called it a day.
By the way, I grabbed this recipe from Home-Tested Slow Cooker Recipes. I would like to give it another shot. Maybe cut the ingredients in half.