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It was interesting to say the least.

A rather rotund loaf

I hadn’t realized exactly how much the recipe made – until I ended up keeping the slow cooker on for several hours longer than I’d originally planned.

Yet it was delicious!  With specks of garlic and rosemary throughout and some gently baked garlic cloves every few bites, each slice was a chewy slice of heaven.  There was a crust present around the bottom edges where the loaf touched the ceramic interior of the slow cooker, but the top remained soft, almost like a steamed bun.

A moist crumb, both loaves was tender and easy-to-slice.

While I don’t recommend actually using this method to bake bread, seeing as it was a rather messy affair that is really better suited to a kitchen, I do like the loaf.  Next time I might add more salt, but it was tasty nonetheless.

Onion-studded top ‘crust’

Top view of loaf #1. The top crust was soft and smooth


No-Knead Garlicky Whole-Wheat Slow Cooker Bread
Yields: 2 loaves: Adapted from Frugal + Urban

– 1 packet instant yeast
– 4 1/2 cups whole wheat pastry flour
– 2 cups bread flour
-1 Tbsp salt
– 3 cups lukewarm water
– 2/3 cup nutritional yeast
– 6 garlic cloves, halved
– 2 Tbsp dried rosemary (fresh is better)
– 2 Tbsp dried garlic/onion
– 1 Tbsp garlic powder

In a huge bowl sift together the dry ingredients including herbs then add in warm water until just mixed. Cover loosely with a wet towel and let sit for about 2 hours or until it doubles in size.

Half the dough after the first rise, before mixing

Mix, then let sit until the dough doubles in size again – about 1 1/2 hours.

Grease the inside of your slow cooker on all sides – depending on the size of your crock pot it may climb up more then halfway the sides.*

Divide the dough in half and form a round ‘ball’ from one portion.  Sprinkle the surface of the dough with flour until it’s easy to hold (Doesn’t stick to your hands) then place directly into the slow cooker.

Set crock pot to “High” and stick a little toothpick or safety pin between the lid and the crockpot, to provide some ventilation for the steam buildup.

Bake for about 2 hours, or until a toothpick inserted comes out clean.

Remove promptly from the crock pot and let cool before nomming on a chunk.

*Note: I used a Rival 2-quart Crock Pot so I had to divide my dough into 2 separate bakes – depending on the size of your crock pot, it may all fit as 1 loaf.  But smaller loaves are cuter than huge ones…

**Also: You can even make herbed rolls similiar to those at artisianbreadinfive, but this will require either a big crock pot or an actual oven.

***Third note: The baking times will vary depending on the model & size of your slow cooker/crock pot.