Homemade bread doesn’t have to take all day. With the help of your slow cooker, this bread doesn’t even need kneading!
- 1 cup Silk® Unsweetened Original Almondmilk
- 2 tsp sugar
- 2¼ tsp (1 packet) regular dry yeast
- 5 Tbsp chia seeds, ground
- 1 cup water
- 3 Tbsp vegetable oil
- 2 tsp apple cider vinegar
- 3 cups all-purpose GF flour
- ¼ cup oats, ground
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Bread Toppings: Fresh Rosemary, Poppy Seeds, Oats, Sesame Seeds
Warm milk in a pot until around body temperature.
Add in yeast and sugar. Stir well, cover with a paper towel and let yeast grow for about 5 minutes. If yeast is active the milk with be frothing after the five minutes and will smell like fresh bread.
Combine yeast with chia, water, vegetable water and vinegar.
In a separate bowl, combine dry ingredients except bread toppings.
Combine dry and wet ingredients until well combined.
Grease a bread pan with oil and line it with parchment paper.
Pour batter into greased pan and top with your choice of bread toppings.
Place in slow cooker on high and cover.
Slow cooker bread cooking times vary. You may need to experiment a few times to get the perfect loaf. Start checking your bread at an hour. You’re looking for an internal temperature of 190 to 200F. If not done continue cooking checking for doneness every 20 minutes.
The top of the loaf won’t brown in the slow cooker. Pop it in the oven under broil for a few minutes to crisp up.