Bread in a slow cooker

Bread in a slow cooker is an original idea for your home table. The finished product will delight you with its softness, pleasant blush and amazing aroma. Serve it with hot dishes, cold appetizers, or eat it on its own. To prepare bread in a slow cooker, use proven step-by-step recipes from our culinary selection.

How to bake delicious bread in a slow cooker at home

Homemade bread is more than just baked goods. This is an expression of care, love and warmth. A generous slice of porous, soft and aromatic bread is good on its own or with any additions - butter, cheese, jam, ham, pates. For baking, it is ideal to have a bread machine, but if you don’t have one, a slow cooker is also perfect. In this recipe we prepare classic white bread with yeast using the sponge method. We will bake it in a slow cooker.

1. 
   How to cook delicious bread in a slow cooker? First of all, prepare the dough. Pour water heated to forty degrees into a bowl, add granulated sugar, salt and dry yeast. Mix everything together with a whisk and ensure that the dry particles dissolve. Add one and a half cups of flour from the total amount and stir again with a whisk until smooth. Cover the bowl with the resulting mass with a towel and leave in a warm place for thirty minutes.
2. 
   During the specified time, the dough will become foamy, covered with large air bubbles and grow in volume.
3. 
   Pour the remaining flour into the dough in parts, after sifting it. Knead the dough with your hands. When the mass has formed, add odorless vegetable oil and continue kneading. We form the dough into a smooth ball, place it in a bowl, cover with a towel or cover with cling film and place in a warm place to proof for forty to fifty minutes.
4. 
   The dough should increase in volume by two to two and a half times and become looser and softer.
5. 
   With your hands greased with vegetable oil, knead the dough and knead it into a ball again. Grease the multicooker bowl with vegetable oil and place the kneaded dough into it. Place the bowl in the multicooker, close the lid and select the “Keep warm” mode for ten minutes. The names of the modes, of course, may differ depending on the model of the device. The point is to provide the dough with a temperature of thirty-five degrees for proofing. You can set this temperature manually or select a similar mode.
6. 
   The dough will increase in size again - this is the last proofing. Set the “Baking” mode for 50 minutes. When the program ends, open the lid, take out the bowl and turn it over to remove the bread.Then place the baked goods back into the bowl, bottom up, to brown the pale surface.
7. 
   Close the lid and select the previous “Baking” mode for 25 minutes.
8. 
   After the program time has expired, turn off the multicooker, remove the bread from the bowl and place it on a wooden board. Cover it with a towel and let it cool completely.

Bon appetit!

Step-by-step recipe for making homemade bread in a Redmond slow cooker

There is nothing complicated about making homemade bread. You need to knead the dough, let it rise, and then bake. As for the last stage, in this recipe we use a Redmond multicooker. Its uniform contact heating is ideal for baking yeast doughs. To make the bread porous and tasty, we strictly observe the proportions of the ingredients and follow the baking recommendations.

Cooking time: 1 hour 20 minutes.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Wheat flour – 800 gr.
• Water – 500 ml.
• Salt – ½ tbsp.
• Granulated sugar – 1 tbsp.
• Dry yeast – 11 gr.
• Odorless vegetable oil – 2 tbsp.
• Baking powder – 1 tsp.

Cooking process:

1. We will prepare the dough using the sponge method, so we immediately make the dough. Pour warm water into a bowl, add granulated sugar, salt and dry yeast. Mix everything together with a whisk.

2. Add 300 gr. flour from the total amount and stir again with a whisk until smooth.

3. Then pour in half of the specified amount of vegetable oil and mix thoroughly. Cover the bowl with the resulting mass with a towel and leave in a warm place for twenty minutes. During this time, the dough will be covered with large air bubbles and grow in volume - this is the beginning of the yeast.

4.Pour the flour sifted with baking powder into the activated dough and knead the dough with a spatula. Knead it until all the flour is completely absorbed. Grease your hands with vegetable oil, form the dough into a ball and place it in a bowl.

5. Cover with cling film and place in a warm place to proof for forty to fifty minutes.

6. The dough should increase in volume by two to two and a half times and become looser and softer. With your hands greased with vegetable oil, lightly knead the dough and form it into a ball again. Grease the multicooker bowl with the remaining vegetable oil and place the kneaded dough into it.

7. Cover the bowl with cling film and put it in a warm place for thirty to forty minutes.

8. When the dough has doubled in volume, remove the film and place the bowl in the multicooker. Close the lid and select the “Baking” mode for 40 minutes.

9. When the program ends, open the lid, take out the bowl and turn it over to remove the bread. Then transfer the baked goods back into the bowl, bottom up, to bake on the other side. Close the lid of the multicooker and select the previous “Baking” mode for 40 minutes.

10. After the program time has expired, turn off the multicooker, remove the bread from the bowl and place it on a flat surface to cool.

11. To keep the crust soft, cover the cooling bread with a clean towel.

Bon appetit!

Delicious homemade bread in the Polaris multicooker

The bread recipe is designed to use wheat flour, the dough is kneaded using the straight method - you don’t need a lot of effort to prepare this baked goods. In order to add an element of creativity and novelty to the presentation of such a generally ordinary product as bread, let’s design it differently.We borrow the idea of ​​“monkey bread” and form the product in the form of koloboks glued together. Outwardly, such baked goods look much more interesting, and the process of separating the finished “buns” completely changes the usual perception of bread.

Cooking time: 60 min. without taking into account the time for rising the dough.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Water – 260 ml.
• Vegetable oil – 2 tbsp.
• Flour – 500 gr.
• Granulated sugar – 3 tbsp.
• Salt – a pinch.
• Dry yeast – 1 tsp.
• Sesame - for sprinkling.
• Vegetable oil - for lubrication.

Cooking process:

1. Pour water heated to forty degrees into a bowl, add granulated sugar, salt and dry yeast. Mix everything together with a whisk until the particles dissolve. Add the specified amount of flour and knead the dough - first with a spoon, then with your hands. If it turns out that the dough is too soft and sticky, add a little more flour. The finished dough should be soft but well formed. Roll it into a ball and place it in a bowl. Cover with cling film and place in a warm place to proof. After an hour, the dough should double in size.

2. Using hands greased with vegetable oil, lightly knead the dough and form it into seven spherical portions. Grease the multicooker bowl with vegetable oil. You can also put a circle of oiled parchment on the bottom. Place the dough balls in the bowl close to each other.

3. Place the bowl in the multicooker and select the “Yoghurt” mode for forty minutes, close the lid. After the specified time, the dough will increase in size by one and a half to two times. After this, sprinkle the surface with sesame seeds.

4. Close the lid and select the “Baking” mode for 45 minutes.When the program finishes, turn the product upside down and place it back into the baking bowl on the other side. Select the previous “Baking” mode for fifteen to twenty minutes.

5. After the program time has expired, turn off the multicooker, remove the bread from the bowl and place it on a flat surface to cool.

6. Serve the bread whole so that you can break off pieces from the fresh product.

Bon appetit!

How to bake bread without yeast in a slow cooker

Not everyone likes or can eat yeast bread, so an alternative with a yeast-free composition has long been invented. In order for the dough to give a porous crumb, we use kefir and baking powder. We add not only wheat flour, but also rye flour in a one to one ratio. The finished product differs from the usual yeast bread: the crumb is denser and moister. Also, don't expect the loaf to expand as it bakes. The dough will bake and become more porous due to the baking powder, but there will be no airiness. The finished, cooled bread cuts well into even slices and serves as an excellent base for sandwiches.

Cooking time: 60 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Kefir – 300 ml.
• Baking powder – 3 tsp.
• Rye flour – 350 gr.
• Wheat flour – 350 gr.
• Vegetable oil – 2 tbsp.
• Granulated sugar – 2 tsp.
• Salt – 1 tsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Place kefir in a bowl and add salt and granulated sugar to it.

2. Next, add baking powder to the kefir and mix everything together until dissolved.

3. Then pour in odorless vegetable oil and add rye flour. Mix with a whisk until smooth.

4.Lastly, add the wheat flour and knead the dough.

5. The finished dough should be soft, pliable, but hold its shape well. It can be rolled into a ball.

6. Grease the multicooker bowl with vegetable oil using a silicone brush and place the dough into it. Using your hands, distribute the mixture evenly over the bottom of the bowl.

7. Place the bowl in the multicooker, close the lid and select the “Baking” mode for 60 minutes. When forty-five minutes have passed from the start of the program, open the lid, remove the bread from the bowl and turn it upside down. Place in the baking bowl on the other side for the remaining fifteen minutes. When the device finishes its work, open the lid and let the bread stand in this position for several minutes so that steam comes out and the crust moves away from the walls.

8. Then remove the bread from the bowl and place on a wire rack to cool completely. Cover it with a towel to keep the crust soft.

Bon appetit!

Yeast bread in a slow cooker with dry yeast

If you have never baked bread at home, we highly recommend doing so. A very special aroma begins to hover in the kitchen, evoking a feeling of warmth and tranquility. A slow cooker is the perfect assistant for creating bread. We use it for proofing dough and for baking. Also in the recipe we suggest not stopping at the stage of bread preparation, but going a little further and making aromatic butter with cheese to serve it. In this form, the bread will be eaten to the last crumb!

Cooking time: 1 hour excluding dough rising time.

Cooking time: 35 min.

Servings – 6.

Ingredients:

• Flour – 550 gr.
• Water – 325 ml.
• Vegetable oil – 2 tbsp.
• Salt – 1 tsp.
• Granulated sugar – 1 tbsp.
• Dry yeast – 2 tsp.
• Cheese – 200 gr.
• Butter – 50 gr.
• Green onions – ½ bunch.
• Vegetable oil - for lubrication.

Cooking process:

1. First of all, prepare the dough, since we will knead the dough using the sponge method. Pour water heated to forty degrees into a bowl, add granulated sugar, salt and dry yeast. Using a whisk, mix everything together until all the particles are completely dissolved. Cover the bowl with the resulting mass with a towel and leave in a warm place for thirty minutes. During this time, the dough will grow in volume and become covered with air bubbles.

2. Pour odorless vegetable oil into the dough and mix.

3. Sift flour into a large bowl. Pour the liquid dough into the flour and knead the dough with your hands.

4. Place the mixture on the table surface and knead it until a smooth, soft dough forms. If necessary, add a little more flour.

5. Form a smooth ball from the resulting dough, place it in a bowl, cover with a towel or cover with cling film and place in a warm place to proof for one and a half to two hours.

6. The dough should increase in volume by two to two and a half times and become looser and softer. Knead it with hands lubricated in vegetable oil.

7. Grease the multicooker bowl with vegetable oil and place the kneaded and rolled dough into a ball.

8. Place the bowl in the multicooker, close the lid and select the “Yogurt” mode for fifteen minutes. You can also set the temperature to forty degrees manually in a similar mode.

9. After this, select the “Baking” mode for 50 minutes. When the program ends, open the lid, but don’t take out the bread. Let him stand in this position for ten to fifteen minutes. Then remove the loaf and place it on a wire rack.

10. To prepare the aromatic filling, grate hard cheese and butter alternately on a coarse grater. We wash the green onion feathers, dry them and finely chop them with a knife. Mix all ingredients together.

11. Cut the still hot bread lengthwise and crosswise. The depth of the cuts is one and a half to two centimeters. Place the prepared filling into the cuts.

12. Wrap the stuffed bread in foil and place in the oven for ten to fifteen minutes. Oven temperature – 180 degrees. Serve the finished bread hot.

Bon appetit!

How to bake healthy whole grain bread in a slow cooker

Whole grain bread is much healthier than just wheat bread, because it contains more vitamins and fiber from the grain shells. To balance the moisture and porosity of the crumb, we still add wheat flour in a certain amount to the composition. This bread is delicious both as an addition to first courses and as a base for various sandwiches. Knead the dough with yeast - it will take time to proof. You can bake bread not only in a bread maker or oven, but also in a good old slow cooker. It is this method that we will consider in this recipe.

Cooking time: 60 min. without taking into account the time for rising the dough.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Water – 300 ml.
• Granulated sugar for dough – 1 tbsp.
• Salt – 1.5 tsp.
• Wheat flour – 400 gr.
• Whole grain flour – 300 gr.
• Dry yeast – 11 gr.
• Dry malt – 1 tbsp.
• Flaxseeds – 2 tbsp.
• Vegetable oil for dough – 2 tbsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Place water heated to forty degrees in a large bowl, pour granulated sugar and salt into it. Stir until dissolved.

2.Add the specified amount of wheat flour and mix thoroughly until smooth.

3. Add flax seeds, dry malt and yeast. Mix again. To quickly obtain a homogeneous mixture, it is convenient to use a whisk.

4. Pour whole grain flour on top of the resulting mass.

5. Start kneading the dough with a spoon - it will be quite soft and sticky. Pour odorless vegetable oil over the dough.

6. Now we switch to manual kneading. Mix vegetable oil into the dough - it will stop sticking and form into a soft ball.

7. Grease the multicooker bowl with vegetable oil. You can also place a circle of oiled parchment on the bottom.

8. Place the prepared dough into a bowl, cover with a towel and place in a warm place to proof. After an hour and a half, the mass will increase in volume and become looser. Place the bowl with the risen dough in the multicooker and select the “Baking” mode for sixty minutes, close the lid. After thirty-five minutes, turn the bread upside down and place it back into the baking bowl on the other side. Bake the product until the end of the program.

9. After the baking time has passed, turn off the multicooker, remove the bread from the bowl and place on a cooling rack.

10. The crumb of warm bread is quite moist. After complete cooling, it becomes more stable and cuts very well without crumbling.

Bon appetit!

A simple and tasty recipe for making white bread in a slow cooker

Homemade bread is much tastier than what is sold in the store. It is more reminiscent of a savory pastry than a neutral baked product. And the composition of the homemade loaf is completely under control.Using this recipe we will prepare yeast white bread - it is ideal for both soups and sandwiches. To prevent baked bread from drying out during storage, store it in a plastic bag.

Cooking time: 50 min. without taking into account the time for rising the dough.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Water for dough – 1.5 tbsp.
• Flour – 1 kg.
• Salt for dough – 1 tsp.
• Granulated sugar – 1 tbsp.
• Dry yeast – 11 gr.
• Eggs – 1 pc.
• Vegetable oil for dough – 40 g.
• Vegetable oil - for lubrication.

Cooking process:

1. To prepare white bread, we use regular premium wheat flour. We use dry instant yeast.

2. Pour the entire amount of flour into a wide bowl at once.

3. Pour dry yeast, salt and granulated sugar in the specified amount into the center of the flour mound. Using your hands or a spoon, mix the dry ingredients so that they are evenly distributed throughout the mixture.

4. Break the egg into the dry mixture and beat it with a fork. Add vegetable oil and warm water. Knead the dough first with a spoon and then with your hands.

5. Knead the dough until it absorbs all the flour and forms into a ball. Place the dough in a bowl, cover with a clean towel and place in a warm place to proof. After an hour, the mass will noticeably increase in volume and loosen. The resulting amount of dough is enough to bake three medium-sized loaves of bread.

6. Lightly knead the dough and divide it into the required number of pieces. Grease the multicooker bowl with vegetable oil and place a portion of dough into it. Place the bowl in the multicooker and select the “Baking” mode for forty minutes.When the program time has expired, open the lid, remove the bread and turn it upside down so that the top surface is also baked. Close the lid and set the “Baking” mode for another ten minutes.

7. After the specified time has passed, remove the finished bread and let it cool on a wire rack.

Bon appetit!

Black rye bread in a slow cooker at home

Rye bread with a characteristic dark color can be prepared in a slow cooker. This kitchen gadget is great for both proofing and baking dough. The dough is baked well, the crumb is spongy and slightly moist. In order for the crust to form on all sides of the product, the loaf must be turned over during the baking process. Such pastries are very tasty when warm: with butter and herbs, with cottage cheese, it reveals its bready rye taste to the maximum. Cooled bread can be easily cut into slices and is good for sandwiches.

Cooking time: 1 hour 10 minutes. without taking into account the time for rising the dough.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Water for dough – 1 tbsp.
• Dry yeast – 15 gr.
• Granulated sugar – 1 tbsp.
• Rye flour – 2 tbsp.
• Wheat flour – 1 tbsp.
• Salt – 1 tsp.
• Vegetable oil – 3 tbsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Pour water heated to forty degrees into a small bowl, add granulated sugar, salt, dry yeast and a couple of tablespoons of flour from the total amount. Using a whisk, mix everything together until completely homogeneous. Leave the bowl with the dough in a warm place for thirty minutes.

2. During the specified time, the dough will grow in volume and acquire a foamy structure.

3. Then add odorless vegetable oil to the dough and mix.Sift both types of flour and add to the dough. We begin to knead the dough first with our hands, then switch to manual kneading. The finished dough should be quite dense and have a consistency similar to dumpling dough. Place the mixture on the table surface and knead it for ten minutes, adding more rye flour if necessary.

4. Grease the multicooker bowl with vegetable oil and place the dough rolled into a ball into it. Place the bowl in the multicooker, close the lid and select the “Yogurt” or “Warming” mode for one hour. The dough should increase in volume by one and a half to two times and become looser and softer.

5. After this, select the “Baking” mode for 50 minutes. When the program ends, open the lid, remove the bread from the bowl and turn it upside down. Return the bread to the multicooker and bake it on the second side in the same “Baking” mode for another 20 minutes. We don’t take the finished bread out of the bowl right away, but let it stand in a switched off open multicooker for ten to fifteen minutes. Then remove the loaf and place it on a cooling rack.

Bon appetit!

How to make delicious kefir bread in a slow cooker

It has long been noted that bread made with kefir has a more spongy and airy texture than versions made with water or milk. The taste of the crumb is delicate, with a light, delicate sourness, the crust is golden ruddy in color. For convenience, we recommend leaving the dough to proof directly in the bowl, having previously greased it with vegetable oil. After the dough has increased in volume, immediately place the bowl in the multicooker and begin baking.

Cooking time: 1 hour 15 minutes. without taking into account the time for rising the dough.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Kefir – 1 tbsp.
• Sour cream – 150 gr.
• Butter – 3 tbsp.
• Granulated sugar – 3 tbsp.
• Salt – ½ tsp.
• Dry yeast – 1 tsp.
• Wheat flour – 200-300 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. Heat kefir in the microwave or on the stove until warm. Melt the butter until liquid. Mix kefir, sour cream, melted butter, granulated sugar and salt in a bowl.

2. Pour dry yeast into the resulting mixture and mix thoroughly until the granules dissolve. Leave the mixture for fifteen to twenty minutes in a warm place.

3. Sift the flour and add to the kefir dough. We begin to knead the dough first with our hands, then switch to manual kneading. The finished dough should be quite soft and weakly hold its shape. To avoid mistakes with the final consistency, it is better to add flour in parts.

4. Grease the multicooker bowl with vegetable oil. You can also place a circle of oiled parchment on the bottom. Place the kneaded dough into a bowl, cover with a towel and place in a warm place to proof. After an hour and a half, the mass should increase in size and become looser. Place the bowl with the risen dough in the multicooker, close the lid and select the “Baking” mode for fifty minutes. After thirty-five minutes, turn the bread over and place it back into the baking bowl on the other side. Bake the product until the end of the program time.

5. When the program ends, turn off the multicooker, open the lid, and do not take out the bread. Let it stand in this position for ten to fifteen minutes so that the crust moves away from the walls of the bowl more easily. Then remove the loaf and place it on a cooling rack.

Bon appetit!

A simple way to make homemade bread with water in a slow cooker

Very tasty bread with a simple recipe. We knead the dough using the straight method, which reduces cooking time. We proof the dough directly in the multicooker bowl - this is convenient and does not require manipulation with transferring the dough. Towards the end of baking, turn the bread over so that a golden brown crust appears on all sides. The finished bread has a loose, tender crumb and a dense crust. This is an excellent base for sandwiches - on a slice of delicious aromatic bread, any product reveals its best side.

Cooking time: 1 hour 15 minutes. without taking into account the time for rising the dough.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Flour – 600 gr.
• Water – 350 ml.
• Granulated sugar – 1.5 tsp.
• Salt – a pinch.
• Dry yeast – 1.5 tsp.
• Vegetable oil for dough – 3 tbsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Sift five hundred grams of flour into a wide bowl. The remainder of the specified amount will be used for adding during kneading. Pour salt, granulated sugar and dry yeast into the flour. Mix the bulk ingredients so that they are evenly distributed among themselves.

2. Add odorless vegetable oil to the dry mixture and pour in water heated to a temperature of thirty-five to forty degrees.

3. We begin to knead the dough first with our hands, then switch to manual kneading. While kneading with your hands, add the remaining flour. If your hands are sticky, grease your palms with vegetable oil.

4. The finished dough should be quite soft, but springy and hold its shape well. Roll it into a ball.

5. Grease the multicooker bowl with vegetable oil.You can also place a circle of oiled parchment on the bottom - this will then simplify the process of removing the half-finished bread for turning. Place the kneaded dough into a bowl, cover with a towel and place in a warm place to proof. After an hour and a half, the mass should noticeably increase in size. Place the bowl with the risen dough in the multicooker, close the lid and press the “Bake” mode for fifty minutes. After this time, remove the bread from the bowl, turn it over and put it back into the multicooker for baking on the other side. Bake the product for another 20 minutes at the same program.

6. When the program ends, turn off the device, open the lid and remove the bread. It is advisable that the product cools on a wire rack - this way condensation will not form and the crust will remain dense.

7. Ready-made bread is delicious with any additions, and it will also perfectly complement any dishes.

Bon appetit!