A few days ago, I shared a link to a tutorial for making your own bread in the crockpot. It was a new concept to me, so I was curious if it would even work. Luckily reader Courtney shared on the MBH Facebook page that she has a great recipe she makes all the time. In fact, she says she rarely buys store-bought bread any more because this is so quick and delicious. Here’s Courtney’s recipe:
Honey Whole Wheat Crockpot Bread
Prep time:
Cook time:
Total time:
Ingredients
- 2 c. warm (not hot) milk (whole or 2%)
- 2 Tbs canola oil
- ¼ c. honey
- ¾ tsp. salt
- 1 pkg. active dry yeast
- 3 c. whole wheat flour, divided
- ¾ to 1 c. all-purpose flour, divided.
Instructions
- Spray with nonstick cooking spray a 1 quart casserole, souffle, or other high-sided baking dish that will fit down in your crock pot. (I have found that the new glass Ziploc containers that are loaf pan size and shape are ideal. They don’t have the “handles” on the ends, which makes it fit in the pot.)
- In an electric mixer (or stand mixer) combine milk, oil, honey, salt, yeast, 1½ cups wheat flour and ½ cup all-purpose flour. Mix at medium low speed for 2 minutes.
- Gradually add remaining wheat flour and ¼ cup to ½ cup all purpose flour (I usually end up using the entire cup since I live in a very humid area). Mix until completely combined. Unlike other bread recipes, this dough should remain sticky.
- Transfer to prepared pan and add pan to slow cooker.
- Cook on high for 3 hours. (I usually take mine out about 10 minutes early. It really seems to help keep the bread moist and from getting too hard on the bottom.)
- Remove from slow cooker and let stand for 5 Minutes before cooling on wire rack.
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Huge thanks to Courtney for sharing this recipe and pic. Be sure to stop by her website Peek Inside Creations and check out her one-of-a-kind custom invitations and announcements. You can also find her on Facebook!
Posted in: recipes
{ 9 comments… read them below or add one }
what is the dough enhancer? (in #2?)
The dough enhancer was from her original recipe. She no longer uses it and still has great success with it.
does the baking pan have to be glass? can it be a silverstone loaf pan?
Hi Rocky, she says it can be any pan that fits inside your crockpot.
Can’t wait to try this! I have been wanting to start making homemade bread but it all looks so time consuming without a bread maker. This will be great!
Hi, Thanks for this recipe, but I do have a couple questions. Do you have to use a dough hook or paddle attachment when using the electric mixer, or can you use a regular beater? and also, I notice that there is no step of “punching the dough” down and letting it rise a second time. Do you just let it continue to rise? Is that somehow related to the dough being sticky maybe?
Hi Miranda,
I’m the one who sent Lori this recipe. I just now saw your question and thought I’d try to help, eventhough it’s been months since you asked! I always use the paddle attachment on my stand mixer. I’ve never tried making it with a hand mixer. So, I’m not sure what to tell you on that. As for your other question, about the rising and punching, you don’t have to do any of that. You mix the dough, put it in the pan in the crock pot, and turn on the pot. Let it “bake” for 3 hours (or slightly less) and the bread will be done. You don’t have to proof the yeast or anything. Just mix, dump in the pot, and go! Just like any crock pot recipe! Hope that helps!
Thanks for posting this tasty recipe. I tried it yesterday and we enjoyed it as toast with apple butter this morning for breakfast. But I had one problem, which may have been my own error: The dough completely overflowed the bread pan I was using (a standard 8×4 pan) and baked onto the outside sides and the crock pot. It was a big mess and it took me a while to chisel it off and free the loaf of bread from the pan. The bread itself was great, but how do I prevent it from overflowing the pan like that again? Do packets of active dry yeast come in different sizes? I guess I thought is was a standard amount, so I just followed your recipe as written. I’d like to make this recipe again, but without the baked on mess!
Hi Erin,
I’m the one who sent Lori this recipe. I just now saw your question and thought I’d try to help, eventhough it’s been months since you asked! I had the overflow problem the first few times I made the bread as well. The only solution I have really found (other than to use a bigger pan) is to just leave a bit of the dough (maybe about 1/4 to 1/2 cup) out of the pan. I also spray a little cooking spray on the outside of the pan sometimes to ease removal in case it does overflow again. The yeast packets are a standard amount so that shouldn’t have any effect. Sorry there’s not a better answer for you! Hope this helps!