Crock Pot Wheat Bread

Did you know you can bake bread in your Crock Pot?! Yep, you can! I love being able to use my crock pot for almost anything and not worrying about turning on my oven. The slow cooker gives the bread a slightly moister, denser texture that I absolutely loved. It was like biting into an artisan bread and great with just a small spread of butter or jam. Most recipes I’ve seen for crock pot bread use white flour but I wanted to use whole wheat flour so I made a couple different batches and found that the more wheat flour you use, the more dense it will be. Something about the wheat flour doesn’t allow it to rise as much while being cooked. The recipe is very simple so you can feel free to add your own ingredients or try different variations. I also want to note that I cooked my dough in a larger oval crock pot, but if you were to use a smaller rounder crock pot, I am sure your bread would rise instead of spread out like mine did.

1 cup wheat flour
2 1/4 cup white flour
1 1/2 cups warm water
1 Tablespoon dry active yeast
1/2 Tablespoon kosher salt
Parchment Paper

The darker bread in my photo uses 2 cups wheat flour and 1 1/4 cup white flour and the lighter bread uses 1 cup wheat flour and 2 1/4 cup white four. Also feel free to use all white flour.
1. Mix water, salt and yeast in bowl until the yeast has dissolved.
2. Add flour and stir until it forms a large ball of dough. 
3. Transfer dough into greased bowl and cover with towel. Let it rise for about 2 hours*. After you let it rise, you can chill it in your fridge or cook it right away. Colder dough holds its shape better.
4.Turn your slow cooker on high (let it heat up). 
5. Make your dough into a round ball and place it on parchment paper inside your crock pot.
6. Cover and cook on high for 1-2 hours. Bread will be slightly stiff (shouldn’t be wet/doughy) when done. If you want to brown/crisp the top, place it in your oven on broil for 4 minutes.
*The dough stays good in your fridge for a couple days so you can make this ahead of time!

This is was my bread with more white flour.

This was my bread with more wheat flour
Let cool, slice, and enjoy!


    • says

      Thank you Stef! That really means a lot to me that you would say that! Sometimes I spend just as much time photographing as I do creating in order to make my recipes/crochet/crafts look good. I've learned a lot about photography in the past couple years but I'm still no professional.

  1. says

    The whole wheat flour will not rise as much and therefore is denser than bread flour or all purpose flour. If you want your whole wheat to rise like all purpose or bread flour, you can add something called wheat gluten to your recipe (about 1 Tbl per cup of whole wheat flour). It's a powder that adds protein to the flour. There are a couple of companies that supply it. I had a hard time finding it at my grocery because a lot of people out here are into the gluten-free fad (not that there's anything wrong with that). I assume that you aren't because you are using actual flour.

  2. says

    Thank_you! I've been curious about cooking bread in the crock pot for awhile. I seen some where online but didn't keep the recipe and because it didn't show photos I never tired it. I appreciate the before and after photos!

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