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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Wholemeal bread baked in a slow cooker
The main feature of this recipe is the technique to cook it in a slow cooker instead of the oven. This method produces good spring, fluffy crumb and a soft crust. The shaped loaf goes straight into the slow cooker after the bulk ferment period, hence eliminating the need for a second proof.
I found the slow cooker method is particularly effective when baking 100% wholemeal breads.
Ingredients
225g sourdough starter (spelt, rye or wheat)
425g wholemeal wheat flour
250ml water
25g golden syrup
1/2 tbsp salt
1/2 cup whole seed mixture to taste (e.g. pumpkin, sesame, sunflower, rolled oats)
Method
The night before:
Combine the sourdough starter with 125g of the flour. Knead for about 5 minutes to form a stiff biga. Put this pre-dough into a large bowl, cover and put in the fridge overnight.
The next morning:
Combine the lukewarm water with the golden syrup.
Pour the remaining 300g of flour onto a clean bench and form a well. Scatter 1/2 tbsp of salt around the rim of the well. Separate the risen biga into small chunks and place them into the well.
Pour the water and syrup mixture into the well and start combining the biga pieces with the fluid. This is best done by hand. Once the biga and fluid comes together, start to pull in the flour from the sides. Once the dough reaches a smooth and elastic consistency and does not stick anymore, work in the seed mixture. Continue to knead for about 10 minutes.
Cover the inside of a large bowl with 1-2 drops of oil. Place the dough into the bowl and leave to rise. The dough should about double its volume. This generally takes 2-3 hours, but the time depends on the ambient temperature.
Shape the dough into a round loaf.
Scatter some semolina onto the bottom of the slow cooker. Place the load into the slow cooker and turn on the heat to high.
Cook for approximately 2 1/2 hours. The loaf is ready when it sounds hollow.
Added by: Matthias
Hi old hippy, yes, you put the dough into the cold slow cooker, put on the lid and then turn on the heat to high. This gives the dough a little time to rise before it starts cooking. I haven't tried this method with any other recipe. I was looking for a baking method that is easy and works well with 100% wholemeal flour and this method worked quite well. Thanks, Matthias
Matthias 11 September 2015
ReplyThis is now my standard bread recipe it's reliable and really tasty, I use different seeds to change the texture and sometimes raisins in the mix as well. My family love it.
dorsetbread 19 October 2014
ReplyHi Mathias, I love the idea of using a slow cooker for baking bread , up to now I have only used my conventional oven so please excuse my stupidity , am I right in presuming you do put the lid on the slow cooker after putting in the dough and turning on the cooker and have you tried any other recipes with this method. old hippy
old hippy 23 July 2015
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Sourdough Art - inspired by Swedish designer Linda Ring
Charlotte's Sourdough
Seeded Sourdough
Sourdough English Muffins
All-Purpose Sourdough (Lazy Version)If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
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Hello - Looking forward to try this - the starter is started! Does the loaf turn brown on the outside when cooked in the slow cooker - or do you put it in an oven for that (if so what temp/how long please) ? Thank you
Super Womble 13 June 2018
Reply