I usually use a packet mix when bakng wholemeal bread but thought I'd give it a try using some of the tips I've learned from our lovely fb followers.
A Slow Cooker is not the first thing that springs to mind when you are going to bake bread, but I seem to have more success when using my SC as opposed to the oven, and find it's a softer bake too.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:- Gather your equipment.
You'll need a large bowl, a spatula, a 2lb leaf tin, clingfilm, a clean tea towel and a Slow Cooker.
Measure out all your ingredients separately.
Use the butter to generously grease the loaf tin.
Add both of the flours into a large mixing bowl,add the salt and sugar to one side and the yeast to the other. Using a spatula mix everything together thoroughly.
Make a well in the centre and pour in all the hand-hot water. Use the spatula to mix the flour into the water gradually, to form a dough.
Finish off by mixing with your hands until you have a smooth dough that leaves the bowl clean
Now transfer the dough to a lightly floured surface and stretch it out into an oblong, then fold one edge into the centre, use the heel of your hand push it into the dough and away from you to stretch it out, turn it round slightly then fold the other edge over and repeat these steps for 5-10 minutes. Form it into a ball.
Now put the dough into a dry bowl and sprinkle the surface with a generous dusting of flour, cover with the clingfilm and a damp teatowel and leave for 2 hrs to rise at room temperature.
Switch the Slow Cooker on to High.
Once the mixture has risen, uncover and tip out to a floured surface once more. Knock the air out by kneading and stretching the dough once more for a further 5mns.
When finished, shape it into an oval and put it into the greased loaf tin.
Switch the Slow Cooker off.
Place the tin in the SC, re cover with the damp tea towel on top.
Leave for the 2nd prove for 60-90mns....
After the 2nd prove....
Place the Slow Cooker lid over the tea towel.
Switch the SC on to High.
Cook on high for 90- 120 mins.
Once cooked, allow to cool for 15mns, then carefully lift the lid and the tea towel, take out the tin, turn it out onto the tea towel and tap the bottom. It should sound hollow ....If not then place it back in the tin, and place the tin upside down back into your SC for 20 mns to complete the bake. If you want a crunchy top then coat the top with a little oil and pop in the oven or under a grill for 5-10 mns to crisp up the crust
Remove from the oven and place on a wire rack.
Leave to cool for 15- 30mns before slicing.
Serve warm with your favourite butter.
Tip:- Slice easily by laying it on its side with crust facing away from you.
Easy Swaps-
Slow Cooker for Oven
To oven bake:-
220˚C,
Fan - 200˚C,
Gas 7- 425˚F,
Bake the loaf for 40-45 minutes.
Ingredients
Directions
Prep:- Gather your equipment.
You'll need a large bowl, a spatula, a 2lb leaf tin, clingfilm, a clean tea towel and a Slow Cooker.
Measure out all your ingredients separately.
Use the butter to generously grease the loaf tin.
Add both of the flours into a large mixing bowl,add the salt and sugar to one side and the yeast to the other. Using a spatula mix everything together thoroughly.
Make a well in the centre and pour in all the hand-hot water. Use the spatula to mix the flour into the water gradually, to form a dough.
Finish off by mixing with your hands until you have a smooth dough that leaves the bowl clean
Now transfer the dough to a lightly floured surface and stretch it out into an oblong, then fold one edge into the centre, use the heel of your hand push it into the dough and away from you to stretch it out, turn it round slightly then fold the other edge over and repeat these steps for 5-10 minutes. Form it into a ball.
Now put the dough into a dry bowl and sprinkle the surface with a generous dusting of flour, cover with the clingfilm and a damp teatowel and leave for 2 hrs to rise at room temperature.
Switch the Slow Cooker on to High.
Once the mixture has risen, uncover and tip out to a floured surface once more. Knock the air out by kneading and stretching the dough once more for a further 5mns.
When finished, shape it into an oval and put it into the greased loaf tin.
Switch the Slow Cooker off.
Place the tin in the SC, re cover with the damp tea towel on top.
Leave for the 2nd prove for 60-90mns....
After the 2nd prove....
Place the Slow Cooker lid over the tea towel.
Switch the SC on to High.
Cook on high for 90- 120 mins.
Once cooked, allow to cool for 15mns, then carefully lift the lid and the tea towel, take out the tin, turn it out onto the tea towel and tap the bottom. It should sound hollow ....If not then place it back in the tin, and place the tin upside down back into your SC for 20 mns to complete the bake. If you want a crunchy top then coat the top with a little oil and pop in the oven or under a grill for 5-10 mns to crisp up the crust
Remove from the oven and place on a wire rack.
Leave to cool for 15- 30mns before slicing.
Serve warm with your favourite butter.
Tip:- Slice easily by laying it on its side with crust facing away from you.
Easy Swaps-
Slow Cooker for Oven
To oven bake:-
220˚C,
Fan - 200˚C,
Gas 7- 425˚F,
Bake the loaf for 40-45 minutes.