I got this recipe from the book 101 More Things to do with a Slow Cooker a while back, and finally got around to trying it.
I have to admit, I was a tad skeptical since I've never baked using the crockpot before. But I decided what the heck and gave it a shot. And you know what? It came out really good! And it was easier than the traditional kneading and rising and rolling method of making fresh bread. I like this crockpot baking!
Crockpot Honey Wheat Bread
2/3 cup powdered milk
2 cups warm water
2 Tbs canola or vegetable oil
1/4 cup honey
3/4 tsp salt
1 envelope or 2 1/4 tsp active dry yeast
3 cups whole wheat flour
1 cup flour
In a bowl, dissolve powdered milk in warm water, then combine with oil, honey, salt, yeast, and half of both flours. With an electric mixer, beat on low speed 2 minutes. Add remaining flour and beat on low until combined. Place dough in greased 4 to 5-quart slow cooker. Cover and cook on HIGH for 2 to 3 hours.
Remove stoneware from slow cooker and let stand 5 minutes. Invert bread onto a serving platter while still hot.
Check out more great crockpot recipes at Dining With Debbie's Crockpot Wednesday!