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Slow Cooker Wheat Bread

  • Intermediate
  • 1 loaf
Baking Success Or Baking Mess


1-1/2 cups whole wheat flour
1-1/2 tablespoons brown sugar
1 (2-1/4 tsp.) packet Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1 cup water
1 tablespoon butter or margarine
1-1/4 to 1-3/4 cups all-purpose flour


Combine whole wheat flour, brown sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.

Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes. Form into loaf.

Line 4 to 6 quart slow cooker with parchment paper. Add loaf. Turn slow cooker to high. Place a triple layer of paper towels inside the lid (this will help absorb excess moisture). Bake 1-1/2 to 2-1/2 hours (baking times vary considerably depending on your slow cooker).

Check temperature of the center of the loaf – it must be at least 200°F. The top of the bread will be rather pale. For more color, preheat broiler to high. Transfer loaf from slow cooker to a baking sheet and remove parchment paper. Broil 1 to 2 minutes, just until top of bread is golden brown. Remove loaf to a rack and cool at least 20 minutes before slicing.

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