Bread in a slow cooker - 7 simple and tasty recipes

Homemade bread, which is prepared with love, will be much tastier than purchased and without additives. Today we will tell you how to cook bread in a slow cooker and prove that it is not at all difficult.

Rye bread recipe

Ingredients:

• Rye flour - 0.5 kg;
• Water - 0.1 L;
• Salt - on the tip of a knife;
• Dry yeast - 0.01 kg;
• Vegetable oil - to lubricate the form of a multicooker;
• Milk - 0.32 L;
• Sugar - 1 tsp;
• Dry yeast - 0.01 kg;
• Wheat flour –3 tbsp. spoons.

Cooking:

1. Prepare a large container in which it will be convenient to knead the dough.
2. Sift all the flour (about 3.5 cups) through a sieve. Pour it into a test container.
3. Add sugar, yeast and salt to the flour.
4. Pour all the milk into the saucepan. Put it on medium gas, let it heat up, but not boil. Pour the milk into the flour.
5. Take a small bowl, pour 100 ml of water into it and warm it a little on gas. Add water to the dough.
6. Take a spoon and start mixing the dough with it. Help yourself with your hands. As soon as the dough is held in a heap - it can be laid out on the board. Do not forget to crush it with flour, otherwise the dough will stick to the surface.
7. The dough will crumple poorly to simplify this process - grease your hands with vegetable oil. Then the batch will be much easier, and the dough will not take in the excess flour.
8. Roll the dough on a wooden board for about five minutes. As a result, it should not pester.
9. Now send the dough to rest. To do this, prepare a large container and sprinkle it with oil a little.
10. Put the dough in a bowl and put a plastic bag on it, or cover everything with cling film.
11. Send the bowl of dough to a warm place for 45 minutes. During this time, you double it.
12. Take out our dough and lay it on a work surface. Rinse it slightly with your hands.
13. The form of the multicooker must be greased with sunflower oil.
14. Turn on the multicooker "heating" for 2 minutes.
15. In the off, but warm multicooker, put the dough. Close the lid of the appliance and leave the dough there for 40 minutes (at this time the lid cannot be opened).
16. After the specified time, set the mode of "baking" for 60 minutes. Indicate the temperature of 150 degrees.
17. After 40 minutes you need to open the slow cooker and turn over our bread. To do this, you can take a container for steaming. Before turning the bread over, take a special spatula (other appliances are not recommended, otherwise you can scratch the cup itself) and walk it along the walls of the bowl so that the bread can easily separate.
18. After turning, bread should be baked for another 20 minutes.
19. The rye bread is ready. Carefully remove it from the bowl and let it cool. It is believed that such bread should be served only cold, but you can use it in any form.

Breadless yeast in a slow cooker

It will take several days to prepare such bread, but the result is worth it.

Ingredients:

• Rye flour - 1 kg;
• Sunflower oil - 6 tbsp. spoons;
• Honey - 1 tbsp. a spoon;
• Wheat flour - 0.1 kg;
• Salt - 1 tsp;
• Purified water.

Cooking:

1. Prepare large dishes. Ideally, it should be ceramic or glass.
2. Boil 100 ml of water. Pour it into the dough bowl.
3. Add 0.1 kg of rye flour to the water. Mix everything thoroughly so that the mass does not have lumps. These actions must be carried out with a wooden spatula or spoon. Iron appliances do not fit.
4. Take the cling film and tighten the bowl with it. Or just cover the dough with a paper towel.
5. Place the bread dough in a warm place (for example, near the battery) for 1 day.
6. After the specified time, remove the dough. Bubbles should have formed on its surface, if they are not there, then you have chosen the wrong place to store the dough. This is not critical at this stage, just move the bowl to a warmer place.
7. Boil again 100 ml of water and add it to the dough.
8. Measure out 0.1 kg of rye flour, sift it and pour it to the dough. Again, mix everything with a wooden spatula, tighten the bowl with cling film and send to any warm place (for example, near the stove) for 1 day.
9. On day 3, you will need to repeat steps 7 and 8.
10. On the fourth day, you need to boil about 0.5 liters of water. Add it to the dough, and also sprinkle flour. It should be so much that the mass resembles thick sour cream.
11. Send the bowl to a warm place for another 1 day.
12. Separate ¾ of this dough and place it in a separate bowl in which bread will already be kneaded.
13. In the remaining ¼ add 0.1 kg of rye flour and boiled water. The mass should resemble thick sour cream. Repeat with this ¼ the same actions as before and after a few days you will be able to cook more bread. If you no longer want to bake bread, then just add this dough to another baking instead of yeast. A glass of this sponge replaces 0.04 kg of yeast.
14. Add some honey, salt and butter to the dough (¾ dough). All mix. It is most convenient to do this with a whisk, then lumps will not form. Now add flour and continue stirring with a spoon. Only after the dough has gained a dense structure can it be kneaded with hands. This can’t be done before, since everything will stick to your hands, and it will be very difficult to wash the dough. But if the dough accidentally fell on a table or other furniture, immediately pour water on it so that the dough gets wet.
15. When you can’t knead the dough with a spoon, put it on the board (be sure to sprinkle it with flour, otherwise it will be difficult to peel the dough) and crush it with your hands. This must be done until it no longer sticks to your fingers. Now you can add ordinary wheat flour to the dough.
16. Lubricate the appliance bowl with oil and put the dough in it. Cover everything with a paper towel so that our dough is not weathered. Leave the bowl in a warm place for 3 hours.
17. After 3 hours, our bread in the bowl will take the correct shape and will be ready for baking.Take a silicone brush and brush the bread on top with sunflower oil.
18. Put the bowl in the appliance and turn on the “baking” mode for 30 minutes.
19. After half an hour, turn off the multicooker and turn the bread over to the other side.
20. Set the baking mode again for half an hour.
21. In half an hour the bread will be ready. Put it on the basket (it is used for steaming), cover with a towel and let it cool slightly.
22. Cooled bread can be cut into small pieces and served with any dish.

If it becomes hard, then cut it into cubes, bake a little in the oven and throw these croutons in soups or salads.

White bread in a slow cooker - step by step recipe

Ingredients:

• Milk (or purified water) - 0.5 l;
• Vegetable oil - 3 tbsp. spoons;
• Flour (wheat) - 0.8 kg;
• Dry yeast - 1 tbsp. a spoon;
• Salt - half a teaspoon;
• Sugar - 1 tbsp. spoons.

Cooking:

1. Pour warm milk into a bowl and dissolve the yeast in it.
2. To milk, add salt, 2 tablespoons of vegetable oil and sugar. Mix all the ingredients.
3. Sift all the flour and add it to the milk in small portions.
4. Put the dough on a floured board and rinse it thoroughly with your hands.
5. Return the dough to the container, cover it with one paper towel and leave our dough to come up, it will take about 40 minutes.
6. Lubricate the multicooker with butter and put our dough inside.
7. Turn on the heating mode for 10 minutes.
8. Turn off the device, let the dough be inside 20 minutes.
9. Turn on “heating” again, but this time only for 3 minutes.
10. Leave the dough for another 15 minutes.
11. Only now can you lift the lid. You will see that the bread has increased in size.
12. Now set the baking mode to 90 minutes.
13. After the specified time, the multicooker will beep and turn off.
14. Remove the bread and flip it to the other side.
15. Set the baking mode on the multicooker for 30 minutes. In general, bread is baked for 2 hours.
16. Remove the finished product from the appliance and allow it to cool slightly. This bread can be stored for several days.

Oat bread

Ingredients:

• Salt - half a teaspoon;
• Oatmeal - 1 multi-glass;
• Water - 2 multi-glasses;
• Yeast - 7 grams;
• Flour (wheat) - 3 multi-cups.

Cooking:

1. Prepare a large bowl (for kneading dough). Pour a little salt into it, a glass of cereal and 7 grams of yeast.
2. Pour potable water into a small saucepan and heat it a little on gas.
3. Fill all dry components with warm water. Now mix everything and leave this mixture to swell for 25 minutes.
4. Sift all the flour and gradually introduce it to the cereal. Constantly stir the dough. Its consistency should be liquid, so you don’t need to smear this dough with your hands.
5. Take the bowl and put our dough in it.
6. Close the lid of your appliance and set the “multi-cook” mode (it gives you the opportunity to set your time and temperature). Set the temperature to 35 degrees for 1 hour. At this temperature, the dough will infuse and rise gradually.
7. Open the lid of the multicooker and sprinkle our product with cereal. This is only for beauty, so you can skip this step.
8. Set the “baking” mode on the device for 50 minutes.
9. After 50 minutes, carefully turn the bread over. You can get burned at this point, so it’s better to wait until the steam comes out.
10. Put the bread to bake in the same mode for another 15 minutes.
11. Turn off the appliance and place the product inside for 10 minutes.
12. Now you can open the lid and pull out the bread. When it cools down a bit - you can eat.

We recommend trying sandwiches with oat bread. This interesting taste will not leave anyone indifferent.

Diet recipe

If you follow your figure, then this recipe is for you.

Ingredients:

• Water - 0.3 L;
• Salt - 1 pinch;
• Fresh herbs (dill and / or parsley) - 1 bunch;
• Sugar - 1 tbsp. a spoon;
• Coriander - 2 pinches;
• Malt - 1 tbsp. a spoon;
• Rye flour - 0.35 kg;
• Rye sourdough - 0.4 l;
• Oatmeal - 0.35 kg;
• Vegetable oil - 4 tbsp. spoons.

Cooking:

1. Take a volumetric container and pour a spoonful of malt into it.
2. Add sugar to it.You can take any kind - white or brown.
3. Throw another pinch of salt.
4. Measure out a little coriander and add it to the rest of the ingredients.
5. Stir the bowl with all the ingredients so that they mix a little.
6. Rinse the greens thoroughly under running water and chop finely. Add it to the bowl.
7. Measure out 2 tablespoons of vegetable oil and add it to the rest of the ingredients.
8. Pour 300 ml of water into a bowl and boil it. Add hot water to the bowl and mix everything.
9. Sift the whole amount of rye flour through a sieve. Pour it into a bowl and mix everything quickly.
10. Do the same with oatmeal. If you don’t have it, then do everything yourself - from cereal. A coffee grinder will help you with this. In extreme cases, this type of flour can be replaced with wheat flour.
11. Add leaven to the dough. Stir the dough with a fork, so it will be more convenient for you.
12. The finished dough can then be washed by hand. It must be holistic and elastic.
13. Oil the mold. Put the bread in the bowl, it also needs to be a little greased.
14. Close the slow cooker and set the temperature to 40 degrees, the time is 6 hours. It's a long time, but during this time the bread will infuse and be ready for baking.
15. Now select the “baking” mode for 1 hour. Then check the readiness of your bread with a toothpick, if it is not ready - send it to bake.
16. Put the finished bread on a flat dish and you can cut it right away.

You can store it for about 5 days in the refrigerator.

Eat it with boiled breast or with other dietary dishes.

Fast and tasty cooking

Ingredients:

• Flour (wheat) - 0.25 kg;
• Yeast (fresh) - 10 g;
• Salt - 1 pinch;
• Vegetable oil - to lubricate the multicooker bowl;
• Water - 0.3 l.

Cooking:

1. Pour warm water into a bowl and dissolve the salt in it.
2. Add yeast (no need to pre-soak them) and sifted flour. Stir the dough with a wooden spatula.
3. Now put the kneaded dough in a warm place for half an hour.
4. Lubricate the multicooker form (bottom and sides) with sunflower oil and put the dough in it. Let it continue to insist on it - about half an hour.
5. Insert the bowl back into the appliance and set the “baking” mode for 50 minutes.
6. Turn the bread over and put another 20 minutes on the same program.
7. Everything, the bread is ready.

Although this product is being prepared quite quickly, the taste of bread is amazing. And the golden crust and mid-air center will certainly please you.

Cooking on kefir

Ingredients:

• Yeast (fresh) - 0.05 kg;
• Sugar - 1 tsp;
• Kefir - 0.25 L;
• Sunflower oil - 3 tbsp. spoons;
• Mustard (in grains) - 1 teaspoon;
• Wheat flour (premium) - 0.4 kg;
• Egg - 1 piece;
• Dill - 3 branches;
• Salt - 1 pinch.

Cooking:

1. Remove all products from the refrigerator in advance so that they acquire room temperature.
2. Pour kefir into a small bowl and warm a little - up to 25 degrees.
3. Remove the kefir from the heat and add the yeast to it.
4. Add a little salt and sugar to the bowl. Mix everything and set aside the dough for 15 minutes.
5. Prepare a large convenient bowl for the dough and break the egg into it.
6. Finely chop the washed dill and pour it to the egg. Also, in a bowl you need to add a spoonful of mustard and a spoonful of oil.
7. Pour our dough into a bowl to the egg. Mix everything. This will most conveniently be done with a whisk.
8. Sift the flour through a sieve and add it to the rest of the ingredients. Knead everything thoroughly so that in the end your dough is soft and does not stick to your fingers.
9. Cover the bowl with the dough and reposition it in a warm place for 40-50 minutes. Be careful! This dough is afraid of a draft, so do not open windows in this period of time.
10. Lubricate the bowl with vegetable oil.
11. Rinse the dough with your hands a little and send it in a greased form.
12. Set the baking mode for 45 minutes.
13. After completing this process, turn the bread over. Let it bake for another 15 minutes.
14. Our lush and fragrant bread is ready.

In this recipe with fillings, you can experiment yourself. For example, you can add fresh basil or Provence herbs.

We hope that the presented methods of making homemade baking will help to bake delicious bread, delighting your family.