Bread sliced with oil and balsamic in bowl

Slow cooker bread

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(4 ratings)

Prep: 15 mins Cook: 2 hrs - 2 hrs, 40 mins


1 loaf

Make an easy loaf with this slow cooker bread recipe. This simple project is perfect for beginners and uses strong wholemeal or white flour

Nutrition and extra info

  • Vegetarian
  • Vegan


  • kcal179
  • fat1g
  • saturates0g
  • carbs32g
  • sugars1g
  • fibre5g
  • protein8g
  • salt0.5g
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  • 500g strong wholemeal flour or strong white flour (or a mix of flours, see tip), plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 1g fine sea salt


  1. Mix the flour, yeast and salt in a large bowl and make a well in the middle. Measure 350ml warm water and pour most of it into the well. Mix the flour and water together with your fingers or a wooden spoon until combined into a slightly wet, pillowy, workable dough – add a splash more water if necessary.

  2. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. 

  3. Shape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and set the slow cooker to high. Leave for 2 hrs. 

  4. Lift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. (If you have a digital cooking thermometer, the middle of the loaf should be 90C.) If it isn’t ready, return to the slow cooker for 15 mins and test again – it could take up to 2 hrs 30 mins. 

  5. The bread won’t get a significant crust or golden colour in the slow cooker. Once cooked, you can leave it to cool, or put in the oven at 240C/220C fan/gas 9 for 5-10 mins to get some colour.

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Comments, questions and tips

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7th May, 2020
Used atta flour. Also tried it with 10g salt. Added 20min to 2hr slow cooker time. In oven at 240C for 10min. Rested for 15min. Soft and a bit crumbly in middle, but careful slicing helped. Very tasty. Will make again.
David Garrick's picture
David Garrick
26th Apr, 2020
I made it with 1g of salt as stated... It was so nice that when I woke my partner up from a nap to try it I didn't get in trouble.
26th Apr, 2020
This recipe is wrong. You need to add 10g of salt, not 1g. The lack of salt means that the fermentation does not happen correctly, apart from affecting the taste of the finished loaf. Will try again with the correct amount of salt and let you know how it went.
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