Many have already discovered the slow cooker - cooking delicious meals with ease while you focus on more fun things in life or do other household chores. What could be better? But have you ever had the idea of having one in addition to the usual dishes?delicious breadto prepare in it? If not, then we would like to convince you of this idea today because we have a selection of recipes for you. Surprise your family by baking bread in the slow cooker.
We'll start with a version that consists of quite simple ingredients, but is still very tasty.
- 260 g Flour
- 260 ml warm water
- 7g dry yeast
- 1 pinch of salt
- Oil for greasing your hands
Preheat your slow cooker to the highest setting. In the meantime, prepare the dough. To do this, first mix the dry ingredients in a large bowl. Make a well in the middle and add most of the water. Mix the ingredients together with a spatula or knife. If you feel that the dough is still too dry, add more water. Depending on the flour, you may not need all the water.
Flour your work surface and continue kneading the dough with oiled hands - ideally 10 minutes, but 3 to 4 are enough. If the dough becomes too sticky during this time, add a little more flour. Then let the kneaded dough rest for 20 minutes. Then line the slow cooker with baking paper (if you are using a fairly large slow cooker, you can use a small baking tray instead and place this in the cooker later). Enter thathomemade doughand bake the bread in the slow cooker for about 90 minutes. Then turn it over. You should then bake the bread in the slow cooker for another 40 minutes.
Gluten-free slow cooker bread with chia and oat flakes
- 240 ml unsweetened almond milk
- 1 tsp sugar
- 2 1/4 tsp dry yeast
- 5 tbsp ground chia seeds
- 240ml water
- 3 tbsp vegetable oil
- 2 tsp apple cider vinegar
- 300 g Flour
- 20 g ground oat flakes
- 1 tsp baking powder
- 1/2 TL Backsoda
- 1/2 tsp salt
- optional for sprinkling: fresh rosemary, poppy seeds, oat flakes or sesame seeds
Warm the milk in a saucepan and on the stove until it is about body temperature. Turn off the stove, add the yeast and sugar and cover the pot with a cloth for 5 minutes. Then mix the mixture with the ground chia seeds, water, oil and vinegar. In a separate bowl, mix the dry ingredients together, then gradually add them to the other bowl, stirring until a smooth dough is formed.
Grease a baking tray for the slow cooker (or the slow cooker directly) and line it with baking paper. Pour in the dough and sprinkle with the selected options. Bake thisgluten free breadin the preheated oven at around 90 degrees. The baking time may vary. It's best to check the slow cooker bread once after an hour and then every 20 minutes until it's done. You will then know what time you need to set for your slow cooker in the future.
Tip: The bread does not get a crispy crust in the oven. Therefore, you can then put the bread in the oven for a few minutes until a crispy crust forms.
Bake sweet bread in the slow cooker with honey
Sometimes you also crave something sweet. Then there is onesweet breadlike the following a great variant. With butter and jam you get the perfect snack for in between meals or for breakfast.
- 1 tbsp dry yeast
- 1 EL Honig
- 240 ml warm water
- 275 g Flour
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil
Mix the warm water with the yeast and honey and set aside until the yeast begins to foam. In the meantime, you can mix the flour with the sugar and salt, then add the yeast mixture. Using a wooden spoon, stir everything into a coarse dough. Then continue kneading either with your hands or with a mixer with a dough hook. After about 5 minutes, the dough should be neither too sticky nor too dry and can be easily formed into a ball. If not, continue kneading for a while.
Place the finished dough in the slow cooker, previously lined with baking paper, and cover with kitchen paper. Then do not close the cooker completely so that the moisture can escape. This way you avoid the surface of the bread becoming soggy. Now you can bake the bread in the slow cooker. To do this, select the highest level. After about 90 minutes you shouldhomemade breadready, which you can tell when the bottom part of the bread is brown. Finally, you can put the bread in the oven so that the top gets brown and crispy.
Bread recipe with basil pesto
This recipe is Mediterranean and delicious. You can also use store-bought pesto for thisMake your own pesto.
- 1 1/4 tsp dry yeast
- 1 tbsp sugar
- 360 ml warm water
- 375 g Flour
- 1 tbsp olive oil
- 60 g Basil Pesto
- 1 tsp salt
- optional for sprinkling: dried parsley and kosher salt
Pesto has many uses and this bread is the perfect proof of thatPesto doesn’t just go with pastatastes. Line your slow cooker with parchment paper. Mix the sugar with the yeast in a bowl and then add the warm water. Stir until everything is well combined. Now add the remaining ingredients and form a rough dough, which you then knead with your hands on a floured work surface for 5 minutes. You should get a smooth and soft dough. If it is sticky, add a little flour.
Place the finished dough in the slow cooker and sprinkle with the parsley and kosher salt. Now you can bake the bread in the slow cooker at the highest setting or around 90 degrees. After 2 hours, you can put the bread in the oven for a few more minutes to get a crispy crust.
Olive bread recipe
This delicious recipe is also Mediterranean. If you like eating olives, you shouldn't miss out on trying out this recipe and baking a unique bread in the slow cooker. For this you need the following ingredients:
- 300 g Flour
- 1 TL Inhstanthefe
- 1/2 tbsp garlic, minced
- 120 g Kalamata olives, diced
- 55 g Parmesan, grated
- 360ml water
- additional cornmeal or wheat flour for kneading if the dough becomes too sticky
In a large bowl, mix the flour with the yeast. Then stir in the olives, garlic and Parmesan. Now add the water and form a dough. It's best to use a wooden spoon at first as the dough will be very sticky. Cover the bowl with cling film and set the dough aside to rise for an hour and a half.
Lay out baking paper on your work surface and sprinkle it with flour or cornmeal. Now place the dough on top, shape it into a ball, cover it with cling film and let it rest for another 30 minutes. Using and together with the baking paper, place the dough in the slow cooker. Simply cut off any excess paper. Place kitchen paper over the opening and close the cooker. Then you can bake the bread in the slow cooker at the highest setting for 2 hours. You can get a crispy crust by placing the finished bread in the oven at 200 degrees for 15 to 20 minutes.
Mozzarella-Brot
- 350 g Flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 handfuls of chopped fresh parsley
- 100g grated mozzarella
- Pfeffer
- 250 ml milk
- 1 tbsp white wine vinegar
- 1 No
Place the milk and vinegar in a container (e.g. measuring cup), stir together and set the mixture aside for 5 to 10 minutes until it thickens. This is how you get buttermilk. However, you can also use 280 ml buttermilk instead. Mix the dry ingredients in a bowlwith Mozzarellaand then gradually stir in the buttermilk with a spoon.
This should result in a soft dough that you shape into a ball and then flatten slightly. Using a sharp knife, cut an “X” into the top. Line the slow cooker with baking paper and pour the dough into it. Break the egg and spread it on the bread. Then you can bake the bread in the slow cooker at the highest level. After 2 1/2 hours, turn the bread over once and bake for another 30 minutes. The delicious slow cooker bread with mozzarella is ready.
Rosemary bread
- 350 g Flour
- 2 1/4 tsp dry yeast
- 300 ml warm water
- 25g fresh rosemary, chopped
- 3 tablespoons olive oil and a little more for greasing
- 1 tsp sugar
- 1 teaspoon sea salt or kosher salt
In a large bowl, combine the water, sugar and yeast and set aside for 10 minutes. Then add half the salt and thefresh rosemaryplus the olive oil and flour. Knead the dough into a dough, preferably with a wooden spoon and/or your hands. Lightly grease a large bowl, place the dough in it and cover the bowl with a tea towel. Now let the dough rise at room temperature for about an hour.
Place some flour on a worktop and form the dough into a ball, then let it rest for another 20 minutes. Line the slow cooker with baking paper and preheat it to high. Then place the dough in and sprinkle it with the remaining salt and rosemary. Place kitchen paper over the opening of the slow cooker and then close it with the lid. Now you can bake the bread in the slow cooker for 2 hours. You can then bake a crust in the oven if you want.
Idea for a dip:
If you want, you can also add a spice dip to this breadPrepare with olive oil. To do this, simply mix the following ingredients:
- 3 cloves of garlic, minced
- 1/2 teaspoon fresh rosemary, chopped
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp kosher salt
- red pepper flakes
- 1 tsp grated Parmesan
- 50 g olive oil
