Ingredients:<\/p>\n
1\/2 cup warm water
\n2 cups warm milk
\n2 Tbsp melted UNSALTED butter
\n1-3 tablespoons sugar (add more if you like sweeter bread)
\n3 tablespoons active dry yeast (more on the conservative side)
\n6 cups whole wheat flour (or a 50:50 mix of whole wheat and all-purpose flour)
\n2 teaspoons salt
\n1 teaspoon baking powder
\nInstructions:<\/p>\n
Please Head On keep on Reading (>) for the instructions:<\/p>\n
Instructions:<\/p>\n
Activate the Yeast: In a large bowl, stir together the 1\/2 cup warm water, 1 (or more) tablespoon of sugar, and 3 tablespoons of yeast. Let it sit for 5 minutes (no longer \u2013 the mixture might spill over if you wait too long). It should get frothy on top.
\nWarm Milk and Butter: While waiting for the yeast to activate, warm 2 cups of milk and 2 tablespoons of butter in the microwave until the butter has melted.
\nMix the Dough: Add the milk and butter mixture to the yeast mixture. Using a stand mixer, slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder. Mix the dough, then knead. If you\u2019re using a dough hook, knead for about 5 minutes; if kneading by hand, continue for 5-7 minutes more.
\nShape the Dough: Line your slow cooker with baking (parchment) paper and place the dough in a round ball inside. The dough will rise as the slow cooker heats up.
\nCook the Bread: Cover and cook on the high setting for 2 to 2.5 hours. Start checking at 7-10 minute intervals towards the end of cooking. The top of the loaf should feel sponge-y and spring back when gently pressed, with no moisture on the surface. The sides and bottom should be a nice golden brown.
\nOptional Crust: To get a crispy top, place the loaf (just the loaf, no parchment paper) under the oven broiler for 2-5 minutes. Keep a close eye on it to avoid burning!
\nTips & Notes:<\/p>\n
Use unsalted butter to control the salt content, or adjust the salt as needed.
\nSweetness Level: Add more sugar (up to 3 tablespoons or more) if you want a sweeter bread, similar to store-bought styles.
\nKneading Tip: If you\u2019re not comfortable kneading by hand, try the 50:50 ratio of whole wheat to all-purpose flour, as whole wheat flour tends to make the dough denser.
\nCooking Time: Be sure to check the bread\u2019s doneness\u2014mine took about 2.5 hours, but it can vary depending on your slow cooker.
\nCondensation Tip: To prevent moisture from dripping on the bread, you can cover the slow cooker with a tea towel before placing the lid on top. This will absorb any excess condensation.
\nEnjoy! Slice and enjoy your bread as whole-grain toast, or use it for sandwiches. It\u2019s fresh, homemade goodness with fewer trips to the store!<\/p>\n
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