I love homemade bread. As soon as it is baked, I do not wait for it to cool down, I cut it and eat it with cold milk. This love for hot bread I have since childhood. My grandmother often used to bake bread. However, she baked it in a Russian oven. I baked this bread in order to eat it with homemade soft cheese. I adapted to bake bread and other flour products in a slow cooker. Who does not have it, bake bread in the oven. For me, baking in a slow cooker is easier than in the oven. No need to look into the oven every now and then, you can do other things.
Cook Time | 180 minutes |
Servings |
Ingredients
- 400 ml Milk
- 7 gram Dry yeast
- 3 tablespoons Brown sugar
- 250 gram Whole grain flour wheat
- 250 gram Barley flour
- 100 ml Sunflower oil
- 1 teaspoon Salt
- 35 gram Hazelnut ground, 25 g in the dough, 10 g for sprinkling
- 25 gram Sunflower seeds 15 g in the dough, 10 g for sprinkling
- 50 gram Parmesan 35 g in the dough, 15g for sprinkling
Ingredients
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Instructions
- Often come across non-working yeast, despite on the fact that the term of their implementation is not yet soon expires. I checked them like this. Yeast and sugar poured into a bowl and poured 100 ml of warm milk. Stirred and left to ferment. In 15 minutes in the bowl formed a cap. Yeast good. She put a deep bowl on the scale and poured the yeast liquid. Added 300 ml warm milk and butter. Poured salt and stirred it well to dissolve it. In a bowl poured barley, wheat flour. Added seeds, hazelnuts and Parmesan. Carefully spoon mixed the dough and put put it in the bowl of a slow cooker on parchment paper. I turned on the Bread program.
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