Bread from Slow Cooker with Seeds and Nuts Recipe
I love homemade bread. As soon as it’s baked, I don’t wait for it to cool down, I slice it and eat it with cold milk. I have had this love for hot bread since childhood. My grandmother often baked bread. However, she baked it in a Russian oven. I baked this bread in order to eat it with homemade soft cheese. I have 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 from time to time, you can do other things.
Servings
9
Cook Time
180minutes
Servings
9
Cook Time
180minutes
Ingredients
Instructions
  1. Non-working yeast often comes across, despite the fact that their implementation period is not about to expire soon. I checked them like this. Pour yeast and sugar into a bowl and pour 100 ml of warm milk. Stirred and left to ferment. After 15 minutes in a bowl, a cap is formed. Yeast is good. She put a deep bowl on the scales and poured yeast liquid. I added 300 ml of warm milk and butter. I poured salt and stirred it well so that it dissolved. In a bowl, pour barley, wheat flour. I added sunflower seeds, hazelnuts and parmesan. Carefully knead the dough with a spoon and lay out put it in the bowl of a slow cooker on parchment paper. I turned on the bread-making program.
  2. Two hours later, she took out the bread wrapped in paper and turned it over to the other side. The bread has risen, the underside is well browned. Put it back into the bowl together with the paper. Seeds, nuts, parmesan are poured on top of the bread and left to bake until the end of the program, for another hour.
  3. Three hours later, the program ended, and here it is, a beautiful and ruddy bread, already on the table.
  4. As usual, I slice it hot to try with cold milk. The bread turns out to be very tasty and fragrant and with a beautiful cheese crust.
  5. I made sandwiches for my morning coffee with soft cheese.
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