Honey Wheat Bread IV

This is a very flavorsome bread that’s baked in a slow cooker! It uses a special bread and cake baking dish that comes with some brands of slow cookers.

Step: 1

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the vegetable oil, honey and salt; let cool until lukewarm. Preheat a 3 1/2 or 5 quart slow cooker and lightly grease the appropriate baking dish.

Step: 2

Pour the lukewarm milk mixture into a large bowl. Dissolve the yeast in the milk. Mix in the all-purpose flour and whole wheat flour in 1 cup at a time. Beat well until the dough has pulled together. Place dough into prepared baking dish. Let stand for 5 minutes.

Step: 3

Place dish in slow cooker, cover and cook on high for 2 to 3 hours, or until loaf sounds hollow when tapped on the bottom. Place on wire rack to cool before serving.

Per Serving: 203 calories; protein 6.8g; carbohydrates 37.7g; fat 3.8g; cholesterol 3.3mg; sodium 164.3mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.