Nothing beats fresh-baked bread for breakfast! Here’s a way to do it in your slow cooker. Once you get the hang of it, you can make this to accompany any of your meals.
21/2 cups whole wheat flour
11/4 cups white flour
2 cups warm low-fat milk
2 tablespoons vegetable oil
1/4 cup honey
3/4 teaspoon salt
1 package yeast
Rolled oats for topping
Non-stick cooking spray
1 teaspoon soft butter for greasing the foil
1. Find a bread pan that will fit into your slow cooker, and set it aside while you prepare the dough.
2. In a medium-sized bowl, combine the whole wheat and white flours. In a large bowl, stir together the milk, oil, honey, salt, and yeast. Add 2 cups of the flour mixture. Beat with an electric mixer on Low for two minutes until thoroughly blended. Add the remaining flour and mix well with a large wooden spoon. The dough should be thick and elastic.
3. Spray the bread pan thoroughly with non-stick cooking spray. Transfer the dough into the bread pan. Sprinkle the top with rolled oats. Cover with tin foil that’s been greased with butter. Let stand for 5 minutes.
4. Put the bread pan into the slow cooker, cover, and cook on High 21/2 to 3 hours. When you remove the pan from the cooker, tap on the bottom. It should sound hollow. Remove the pan, take the foil off the top, and let the bread stand for 5 minutes. Serve warm.