Bread baking isn’t something that I have ever perfected, but in our current situation it’s definitely going to be a useful skill to have. I have seen a few posts going around Facebook about slow-cooker bread baking and it’s definitely one of those things that seems to make the whole process a little easier, which always appeals to me!
Really I think you can use most bread dough recipes and bake them in the slow-cooker, but here I have just provided the recipe for a simple wholemeal loaf, and I will experiment with different recipes and different types of flour as time goes on!
This is the first time I have tried this, and the loaf came out perfectly, so I think it’s a nice safe recipe!
Best Ever Low Syn Naan Bread
Now I am not a patient cook, and I decided not to rise the dough and knock it back before baking. The beauty of this is that the slow and increasing heat of the slow-cooker allowed the dough to rise, and then cook through, so there was no need for allowing it to rise before cooking it. The only downside of this is that rather than being ‘loaf shaped’ the loaf is slow-cooker shaped, as obviously it expands to fill the slow cooker. If you allowed it to rise in the mixing bowl (you usually allow it to get to double the size), then knocked it back to form the loaf shape before putting into the slow-cooker, you would get a more ‘loaf-shaped’ loaf! For me, the time-saving of just plopping the dough straight in there totally made up for the slightly oddly shaped loaf (actually it was great to slice!).
2. Stir the dry ingredients together, and then slowly pour in 300ml warm water (a temperature that you could comfortably hold your hand under if you were running the tap) and combine it all into a dough. I use a knife to bring all of the ingredients together initially
3. Once you have made a dough that isn’t too sticky (and if it’s too dry, add a little extra warm water), bring it all together and take it out of the bowl to knead. Knead the dough for 10 minutes using the palms of your hands. (I listen to the radio whilst I do this and the time passes quickly!)
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4. Line the pot of the slow-cooker with baking paper- I just scrumple it up into a ball and then pop it in and spread out
5. Insert the kneaded dough into the bottom of the slow-cooker, making sure it’s within the baking paper. Pop the lid on and bake on high for around 2 hours. This may vary depending on the size and shape of your slow-cooker. The bit the bakes the most slowly is the top of the loaf, so once this is cooked through and no longer raw you know that the bread is likely to be cooked through. Lift the bread out using the baking paper. The bottom should be crusty and the top should be springy, not squishy. (If you have a digital cooking thermometer, the middle of the loaf should be around 90C.) If the loaf isn’t ready, pop it back into the slow cooker for 15 mins and test again – it could take up to 2 hrs 30 mins.
If you fancy your loaf being a more golden brown colour, you can always pop into the oven for 10 minutes to deepen the colour and crisp the crust (at 220c).
Low Calorie Bread (under 50 Calories!)
6. Once cooked through, lift out the bread in the baking paper and flip it over- the nice browned crust will be on the underside!
There are so many different varieties of slow-cooker on the market that there might be some adjustments that need to be made to cooking time in order for your bread to cook through. Sometimes it may take a little trial and error using your own slow-cooker to work out your perfect cooking time!
Homemade bread doesn’t last as long as shop bought bread! It’s going to be best eaten on the first day, and then stored at at room temperature in a cool dry place and in an airtight plastic bag, to last 2 -3 days.
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Placing it in the fridge will not extend the life as the bread will become stale. Also keep in mind, that heat and humidity will cause the bread to become mouldy.
If you want to freeze your slow cooker bread, you can wrap it in an airtight plastic bag and it will last up to 3 weeks.
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
Low Syn Mini Banana Raisin Loaf
My food is all about healthy, well balanced recipes that are made from scratch using whole foods and packed full of flavour.I bought a new toy last weekend – a bread maker. I decided I wanted to start making my own whole wheat loaves, because a) decent loaves of bread are expensive here b) I just don’t like the taste of a lot of them and c) Having children, means I like to know exactly what ingredients go into most of the things they eat. So store bought loaves of bread are pretty scary when you look at the ingredients.
So today I had my first try making a 100% whole wheat loaf. The recipe I used does have some butter and honey in it, but it is so small, and when looking at ingredients of all the qualifying HEb wholewheat loaves, they all have similar ingredients too, so I am going to allow myself a 60g slice of this recipe as a HEb, I figure the ingredients going into a homemade loaf are far better for me anyway.
I put the ingredients in my bread maker in the order listed, making sure your water is at room temperature. Then at the very end before adding the yeast, I made a little pocket in the flour and added the yeast. Set the bread to the whole grain cycle and away it went.
Easy Slow Cooker Wholemeal Bread
The slice you see cut, was 59g, so not far off your 60g allowance and is more than enough of a slice for me, I found it quite filling. It is a great bread to toast and would be great used as an open faced sandwich, with lots of yummy toppings and superfree.
Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.Meet the Slimming World banana bread! Is it bread? Is it cake? Whatever you want to call it, this lovely loaf is totally delicious and fits fantastically with the Food Optimising plan.
If you’ve got a couple of bananas and the baking basics below, this simple four-step banana bread is the perfect companion for your afternoon cuppa – you can even add chocolate into the mix for extra yum-factor!
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2. Put the bananas in a mixing bowl and mash with a fork. Add the All-Bran, sweetener and apple juice and stir well. Sift in the flour. Add the vanilla essence, baking powder and allspice, followed by the eggs and a pinch of salt. Mix until smooth and well blended.
3. Pour the mixture into the prepared loaf tin and bake for 35-45 minutes, or until firm to the touch and golden brown. Remove from the oven and leave to cool in the tin for 10 minutes.
4. Remove the loaf from the tin and peel off the baking paper. Cut into 6 equal slices and serve warm with a dollop of fat-free natural yogurt or fromage frais. The loaf will keep for up to 3 days in an airtight container – try toasting it for a yummy snack.
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Tip: This Slimming World banana bread is even more delicious if you add 25g chocolate chips to the mixture (adds 1 Syn per serving).
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Bread And 'butty' Breakfast Pudding
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