Rustic Slow Cooker Bread is exactly as easy and convenient as it sounds! Skip the loaf pan, the dough rise, and turning on the oven, because the crockpot does it all!
Line a 6 quart slow cooker with parchment paper and set aside.
In a large bowl, add the yeast, sugar, and warm water. Mix it together and then let the yeast activate for 10 minutes.
1 packet active dry yeast, 1 tablespoon granulated white sugar, 1 ½ cups lukewarm water
Next, add in the flour, olive oil, honey, and salt. Stir until it comes together.
3 ½ cups all purpose flour, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon salt
Lightly flour a large clean surface and turn the dough out onto it. Knead the dough, adding up to 1/2 cup additional flour, as needed, until smooth. It should be slightly sticky.
Shape the dough into a ball and place it into the prepared slow cooker.
Cover and cook on HIGH for 2 hours.
Carefully lift the parchment paper to remove the bread from the slow cooker and let cool before slicing and serving.
Video
Notes
To avoid condensation, a tea towel or paper towel can be added over the basin of the crockpot, under the lid, while cooking.
Any oil should work (vegetable, canola) but I recommend olive oil.
Use up to 1/2 cup of additional flour as kneading the dough so it is not overly sticky.
As written, the loaf will get a nice crust, but if you prefer a more golden brown top, you can lightly broil the loaf once it's done.
I slice down the middle and then across, making approximately 20 slices.
Store leftovers in an airtight container at room temperature for up to 3 days.
You can add cheese or herbs to change the flavor. A sprinkle of coarse salt on top is also delicious.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.