How to make bread in a slow cooker

Despite the Government urging people to shop as they normally would, customers can’t stop stockpiling supplies in their homes, driving supermarkets to implement additional measures to control stock.

Retailers say they have enough food and supplies to go round and reach everyone, but they are struggling to restock shelves with stock at the same rate it is being bought.

Helen Dickinson, head of the British Retail Consortium said: “There is £1billion more food in people’s houses than there was three weeks ago, so we should make sure we eat some of it.”

Amid the chaos, people have been sharing tips on social media on how to make do with what you have at home.


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So, how do you make bread in a slow cooker?

Danielle Luttrell from Hobart, Tasmania, has gone viral on social media after sharing her unique recipe for slow cooker bread.

Ms Luttrell’s post garnered over 37,000 likes on Facebook and hundreds of thousands of shares.


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She starts by gathering all her ingredients together, which are:

  • 1/2 cup warm water
  • Two cups of warm milk
  • Two tablespoons melted unsalted butter
  • One to three tablespoons of sugar (add more, depending on your preference)
  • Three tablespoons of active dry yeast (conservative side)
  • Six cups of whole wheat flour (If unavailable, use three cups of whole wheat & three cups of all-purpose flour)
  • Two teaspoons of salt
  • One teaspoon of baking powder

Start by taking a large bowl, and stir half a cup of warm water, one (or more) tablespoons of sugar and three tablespoons of yeast.

Wait for five minutes – no longer – and it should look frothy on the top.
While you’re waiting, warm two cups of milk and two tablespoons of butter in the microwave.

Next, add in the milk and butter to the yeast mixture, and using a standing mixer, slowly add the six cups of flour, two teaspoons of salt, and one teaspoon of baking powder.

Mix and knead the dough. For this step, Ms Luttrell wrote: “I used dough hook once I had incorporated most of the flour for about 5 minutes then kneaded by hand for another 5-7 minutes.”

Next, line your slow cooker with baking paper and place in your round ball of dough.

It should rise in the slow cooker as it heats through.

Cook on high power for around two or two-and-a-half hours and start checking it every seven to 10 minutes, until the top is soft, spongey and dry but springs back when touched.

Ms Luttrell added: “The bottom should be a nice brown colour as well as sides. I put mine (just the loaf) in the oven on broil/grill for less than 5 minutes to get a nice crusty top too!”

She also gave additional notes and tips for individual bakers which read:

  • Use UNSALTED butter or adjust extra salt added
  • Add MORE sugar if you want a sweet bread like in the shops
  • If you can’t or are not skilled/practised at kneading, try the 50:50 ratio with whole wheat flour and all-purpose flour, otherwise, you will end up with a very dense loaf.
  • Make sure it is completely cooked through – my loaf took 2 1/2 hours!!
  • Once cooked, slice the bread and enjoy it as needed

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