Slow Cooker Whole Wheat Bread
Elevate your bread-baking game with this easy and wholesome Slow Cooker Whole Wheat Bread recipe—perfect for busy days when you crave fresh, homemade bread without the hassle. Crafted with nutrient-rich whole wheat flour, a touch of natural sweetness from honey, and the deep, aromatic tones of olive oil, this recipe is as healthy as it is delicious. Using the slow cooker, you'll achieve a moist, tender loaf with minimal effort, while its low-and-slow cooking method lends a rustic, bakery-style quality to the final product. For an optional finishing touch, broil the loaf for a golden, crusty top. Ideal for slicing into hearty sandwiches or pairing with soups, this no-fuss recipe is an essential addition to your kitchen rotation. Keywords: slow cooker bread, whole wheat bread, healthy homemade bread, easy bread recipe, no-oven bread.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1.25 cups Warm water
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 tablespoon Butter (for greasing parchment paper)
Instructions
In a large mixing bowl, combine warm water, honey, and active dry yeast. Stir and let it sit for 5-10 minutes until the yeast is frothy.
Add olive oil, salt, and 2 1/2 cups of whole wheat flour to the yeast mixture. Stir until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes, gradually incorporating the remaining 1/2 cup of whole wheat flour. The dough should be smooth and slightly tacky but not sticky.
Grease a sheet of parchment paper with butter and line the bottom of your slow cooker with it.
Shape the dough into a round loaf and place it onto the parchment paper inside the slow cooker.
Cover the slow cooker with its lid and set it to the High setting. Cook for 2 to 2.5 hours, or until the internal temperature of the bread reaches 190°F (88°C).
Carefully remove the bread from the slow cooker using the edges of the parchment paper. Optional: For a crustier top, transfer the bread to a baking sheet and broil in the oven for 3-5 minutes until golden brown.
Let the bread cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 298.3 g | 108% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 36.2 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
