Bread from Slow Cooker with Seeds and Nuts Recipe
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.
Servings
9
Cook Time
180minutes
Servings
9
Cook Time
180minutes
Ingredients
Instructions
  1. 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.
  2. Two hours later she took out the bread with paper and turned it over on the other side. The bread rose, the underside is well browned. Lower it with the paper back in the bowl. The top of the bread poured seeds, nuts, Parmesan and left bake until the end of the program, for another hour.
  3. Three hours later the program ended and this is it beautiful and ruddy bread is already on the table.
  4. As usual, I cut it hot to try it with cold milk. The bread is very tasty and fragrant and with a nice cheese crust.
  5. I made sandwiches for my morning coffee with soft cheese.

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