Saturday, November 28, 2015

Slow Cooker Rye Bread

Slow Cooker Rye Bread
  • ¾ cup warm water
  • 1 tablespoon honey
  • 1-1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 2 teaspoons caraway seeds
  • 2 teaspoons fennel seeds
  • 2 tablespoons olive oil
  • 1-3/4 cup organic flour + more for dusting
  • ¾ cup rye flour
  1. Wisk the water, honey and yeast. Allow to stand for 10 minutes. The mixture should be foamy at this point.
  2. Add the oil, salt, seeds and flour. Mix well.
  3. Turn out on a lightly floured board. I use my counter. Knead for 5-10 minutes or until the dlught is smooth. You may need to add more flour to keep it from sticking.
  4. Grease a large bowl and place the dough in it. Cover with plastic wrap. Allow to rise for 1 hour.
  5. Turn the dough out again and knead for another minute or two.
  6. Put a piece of parchment paper on the bottom of the crock-pot. Put the dough on top.
  7. Cook on high for 2 to 2-12 hours.
  8. Lift the bread out of crock-pot and allow to cool on a wire rack

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