Bread in a slow cooker - 10 step-by-step cooking recipes

How to bake delicious bread in a slow cooker at home

Home-made bread is more than just baked goods. It is an expression of care, love and warmth. A generous slice of porous, soft and aromatic bread is good both in itself and with any additions - butter, cheese, jam, ham, pate. For baking, it's ideal to have a bread maker, but if you don't have one, a slow cooker is perfect. In this recipe, we prepare classic white bread with yeast using the sponge method. We will bake in a slow cooker.

Cooking time: 1 hour 15 minutes. without taking into account the time to rise the dough

Cooking time: 25 min.

Servings: 6.

• 
  First of all, we prepare the dough. Pour water heated to forty degrees into a bowl, add granulated sugar, salt and dry yeast to it. Mix everything together with a whisk and dissolve the dry particles. Pour in one and a half cups of flour from the total and stir again with a whisk until smooth. Cover the bowl with the resulting mass with a towel and leave in a warm place for thirty minutes.
• 
  During the specified time, the dough will become foamy, covered with large air bubbles and grow in volume.
• 
  Pour the remaining flour into the dough in parts, after sifting it. Knead the dough with your hands. When the mass is formed, pour in odorless vegetable oil and continue kneading. We form a smooth ball from the dough, put it in a bowl, cover it with a towel or tighten it with cling film and put it in a warm place for proofing for forty to fifty minutes.
• 
  The dough should increase in volume by two to two and a half times and become looser and softer.
• 
  With hands greased with vegetable oil, knead the dough and knead it again into a ball. Lubricate the multicooker bowl with vegetable oil and put the crumpled dough into it. We put the bowl in a multicooker, close the lid and select the “Keep warm” mode for ten minutes. The names of the modes, of course, may differ depending on the model of the device. The point is to provide the dough with thirty-five degrees of heat for proofing. You can set this temperature manually or select a similar mode.
• 
  The dough will increase in size again - this is the last proofing. We set the "Baking" mode for 50 minutes. When the program is over, open the lid, take out the bowl and turn it over to remove the bread. Then transfer the pastries back to the bowl upside down to brown the pale surface.
• 
  Close the lid and select the previous Baking mode for 25 minutes.
• 
  After the program time has expired, turn off the multicooker, remove the bread from the bowl and place it on a wooden board. Cover it with a towel and let it cool completely.

Bon Appetit!

A step-by-step recipe for making homemade bread in a Redmond multicooker

There is nothing difficult in making homemade bread. It is necessary to knead the dough, let it come up, and then bake. As for the last stage, in this recipe we use the Redmond multicooker.Its uniform contact heating is ideal for baking yeast dough. To make the bread porous and tasty, we strictly observe the proportions of the ingredients and follow the baking recommendations.

Cooking time: 1 hour 20 minutes.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Wheat flour - 800 gr.
• Water - 500 ml.
• Salt - ½ tablespoon
• Granulated sugar - 1 tablespoon
• Dry yeast - 11 gr.
• Odorless vegetable oil - 2 tablespoons
• Baking powder - 1 tsp

Cooking process:

1. We will prepare the dough using the dough method, so we immediately make the dough. Pour water heated to a warm temperature into a bowl, add granulated sugar, salt and dry yeast to it. Mix everything together with a whisk.
2. Pour in 300 gr. flour from the total amount and stir again with a whisk until smooth.
3. Then pour in half of the indicated amount of vegetable oil and mix thoroughly. Cover the bowl with the resulting mass with a towel and leave in a warm place for twenty minutes. During this time, the dough will be covered with large air bubbles and grow in volume - this is the beginning of the yeast's work.
4. Pour flour sifted together with baking powder into the activated dough and knead the dough with a spatula. Knead it until all the flour is completely absorbed. We grease our hands with vegetable oil, form a ball from the dough and put it in a bowl.
5. Tighten with cling film and put in a warm place for proofing for forty to fifty minutes.
6. The dough should increase in volume by two to two and a half times and become looser and softer. With our hands, oiled with vegetable oil, lightly knead the dough and again form a ball with it. Grease the bowl of the multicooker with the remaining vegetable oil and put the crumpled dough into it.
7. We tighten the bowl with cling film and put it in a warm place for thirty to forty minutes.
8. When the dough doubles in volume, remove the film and place the bowl in a multicooker. Close the lid and select the "Baking" mode for 40 minutes.
9. When the program is over, open the lid, take out the bowl and turn it over to remove the bread. The pastries are then transferred back to the bowl upside down for baking on the other side. We close the lid of the multicooker and select the previous Baking mode also for 40 minutes.
10. After the program time has expired, turn off the multicooker, remove the bread from the bowl and place it on a flat surface to cool.
11. To keep the crust soft, cover the cooling bread with a clean towel.

Bon Appetit!

Delicious homemade bread in a multicooker Polaris

The bread recipe is designed for the use of wheat flour, we knead the dough using a safe method - it does not take much effort to prepare this baking. In order to introduce an element of creativity and novelty into the presentation of such, in general, an ordinary product, like bread, we will arrange it in a different way. We borrow the idea of ​​"monkey's bread" and form the product in the form of glued together koloboks. Outwardly, such baked goods look much more interesting, and the process of separating ready-made "buns" completely changes the usual perception of bread.

Cooking time: 60 min. without taking into account the time to rise the dough.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Water - 260 ml.
• Vegetable oil - 2 tablespoons
• Flour - 500 gr.
• Granulated sugar - 3 tablespoons
• A pinch of salt.
• Dry yeast - 1 tsp
• Sesame seeds - for sprinkling.
• Vegetable oil for lubrication.

Cooking process:

1. Pour water heated to forty degrees into a bowl, add granulated sugar, salt and dry yeast to it. Mix everything together with a whisk until the particles dissolve. Pour in the specified amount of flour and knead the dough - first with a spoon, then with your hands. If it turns out that the dough is too soft and sticky, add a little more flour. The finished dough should be soft but well shaped. We roll it into a ball and put it in a bowl. We tighten with cling film and put in a warm place for proofing. After an hour, the dough should double in size.
2. With hands, oiled with vegetable oil, slightly knead the dough and form seven spherical portions from it.Lubricate the multicooker bowl with vegetable oil. You can also place a circle of oiled parchment on the bottom. We spread the dough balls in a bowl close to each other.
3. We put the bowl in a slow cooker and select the "Yogurt" mode for forty minutes, close the lid. After the specified time, the dough will increase by one and a half to two times. After that, sprinkle the surface with sesame seeds.
4. Close the lid and select the "Baking" mode for 45 minutes. When the program finishes its work, turn the product upside down and put it back in the baking bowl on the other side. We select the previous "Baking" mode for fifteen to twenty minutes.
5. After the program time has expired, turn off the multicooker, remove the bread from the bowl and place it on a flat surface to cool.
6. We serve whole bread so that you can break off pieces from the fresh product.

Bon Appetit!

How to bake yeast-free bread in a slow cooker

Not everyone loves or can use yeast bread, so an alternative with a composition without yeast has long been invented. In order for the dough to give a porous crumb, we use kefir and baking powder. We put not only wheat flour, but also rye flour in a ratio of one to one. The finished product differs from the usual yeast bread: the crumb turns out to be denser and more moist. Also, do not expect the loaf to expand in volume when baked. The dough will bake and become more porous due to the baking powder, but there will be no airiness. Ready cooled bread is well cut into even slices and serves as an excellent base for sandwiches.

Cooking time: 60 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Kefir - 300 ml.
• Baking powder - 3 tsp
• Rye flour - 3 tablespoons
• Wheat flour - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Granulated sugar - 2 tsp
• Salt - 1 tsp
• Vegetable oil - for lubrication.

Cooking process:

1. Put kefir in a bowl and add salt and granulated sugar to it.
2. Next, we send a baking powder to kefir and mix everything together until dissolved.
3. Then pour in odorless vegetable oil and add rye flour. Stir with a whisk until smooth.
4. Lastly, add wheat flour and knead the dough.
5. The finished dough should be soft, pliable, but keep its shape well. It can be rolled into a ball.
6. Lubricate the multicooker bowl with vegetable oil using a silicone brush and put the dough into it. Use your hands to evenly distribute the mass over the bottom of the bowl.
7. We place the bowl in the multicooker, close the lid and select the “Baking” mode for 60 minutes. When forty-five minutes have passed from the start of the program, open the lid, remove the bread from the bowl and turn it upside down. Place in a baking bowl on the other side for the remaining fifteen minutes. When the appliance finishes its work, open the lid and let the bread stand in this position for several minutes so that the steam comes out and the crust moves away from the walls.
8. Then remove the bread from the bowl and place it on the wire rack to cool completely. Cover it with a towel to keep the crust soft.

Bon Appetit!

Yeast bread in a multicooker with dry yeast

If you have never baked bread at home, we highly recommend that you do it all the same. A very special aroma begins to hover in the kitchen, evoking a feeling of warmth and tranquility. The multicooker is the perfect helper for making bread. We use it both for proving the dough and for baking. Also, in the recipe, we suggest not to stop at the stage of the bread being ready, but to go a little further and make a fragrant butter with cheese to serve it. In this form, bread will be eaten to the last crumb!

Cooking time: 1 hour excluding the time for raising the dough.

Cooking time: 35 min.

Servings - 6.

Ingredients:

• Flour - 550 gr.
• Water - 325 ml.
• Vegetable oil - 2 tablespoons
• Salt - 1 tsp
• Granulated sugar - 1 tablespoon
• Dry yeast - 2 tsp
• Cheese - 200 gr.
• Butter - 50 gr.
• Green onions - ½ bunch.
• Vegetable oil - for lubrication.

Cooking process:

1. First of all, we prepare the dough, since we will knead the dough using the dough method. Pour water heated to forty degrees into a bowl, add granulated sugar, salt and dry yeast to it. With a whisk, mix everything together until all particles are completely dissolved. Cover the bowl with the resulting mass with a towel and leave in a warm place for thirty minutes. During this time, the dough will grow in volume and become covered with air bubbles.
2. Pour odorless vegetable oil into the dough, mix.
3. Sift flour into a large bowl with a slide. Pour the liquid dough into the flour and knead the dough with your hands.
4. We spread the mass on the surface of the table and knead it until a smooth, soft dough is formed. If necessary, add a little more flour.
5. From the resulting dough we form a smooth ball, put it in a bowl, cover it with a towel or tighten it with cling film and put it in a warm place for proofing for one and a half to two hours.
6. The dough should increase in volume by two to two and a half times and become looser and softer. We knead it with our hands greased in vegetable oil.
7. Lubricate the multicooker bowl with vegetable oil and put the dough, rolled and rolled into a ball, into it.
8. We put the bowl in a slow cooker, close the lid and select the "Yogurt" mode for fifteen minutes. You can also set the temperature to forty degrees manually in a similar mode.
9. After that, select the "Baking" mode for 50 minutes. When the program is over, open the lid, but we don't get the bread. We let him stand in this position for ten to fifteen minutes. Then remove the loaf and place it on the wire rack.
10. To prepare a fragrant filling, rub hard cheese and butter alternately on a coarse grater. We wash the green onion feathers, dry and finely chop with a knife. We mix all the ingredients together.
11. We cut the still uncooled bread up and down. The depth of the cuts is one and a half to two centimeters. We put the prepared filling in the incisions.
12. Wrap the stuffed bread with foil and place in the oven for ten to fifteen minutes. The oven temperature is 180 degrees. Serve hot bread.

Bon Appetit!

How to Bake Healthy Whole Grain Bread in a Multicooker

Whole grain bread is much healthier than wheat bread because it contains more vitamins and fiber from the hulls of the grain. To balance the moisture and porosity of the crumb, we nevertheless add wheat flour to the composition in a certain amount. This bread is delicious both in addition to the first courses and as a base for various sandwiches. Knead the dough with yeast - it will take time to proof. You can bake bread not only in a bread maker or oven, but also in a good old slow cooker. It is this method that we will consider in this recipe.

Cooking time: 60 min. without taking into account the time to rise the dough.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Water - 300 ml.
• Granulated sugar for dough - 1 tablespoon
• Salt - 1.5 tsp
• Wheat flour - 2 tbsp.
• Whole grain flour - 2 tbsp.
• Dry yeast - 1.5 tsp
• Dry malt - 1 tbsp
• Linseed seeds - 2 tablespoons
• Vegetable oil for dough - 2 tablespoons
• Vegetable oil - for lubrication.

Cooking process:

1. Put water heated to forty degrees in a volumetric bowl, add granulated sugar and salt to it. Stir until dissolved.
2. Pour in the specified amount of wheat flour and mix thoroughly until smooth.
3. Add flax seeds, dry malt and yeast. Mix again. It is convenient to use a whisk to quickly get a homogeneous mixture.
4. Pour whole grain flour on top of the resulting mass.
5. We begin to knead the dough with a spoon - it will be quite soft and sticky. Pour odorless vegetable oil over the dough.
6. Now we turn to manual kneading. Stir in vegetable oil into the dough - it stops sticking and forms into a soft ball.
7. Lubricate the multicooker bowl with vegetable oil. You can also lay a circle of oiled parchment at the bottom.
8. Put the prepared dough in a bowl, cover with a towel and put it in a warm place for proofing.After an hour and a half, the mass will increase in volume and become looser. Put the bowl with the risen dough in the multicooker and select the "Baking" mode for sixty minutes, close the lid. After thirty-five minutes, turn the bread upside down and put it back in the baking bowl on the other side. We bake the product until the end of the program.
9. After the baking time has elapsed, turn off the multicooker, remove the bread from the bowl and place it on the wire rack to cool.
10. The crumb of warm bread is rather moist. After complete cooling, it becomes more stable and cuts very well, does not crumble.

Bon Appetit!

A simple and delicious recipe for making white bread in a slow cooker

Homemade bread tastes much better than what is sold in the store. It looks more like savory baked goods than a neutral baked product. And the composition of the self-made loaf is completely under control. According to this recipe, we will prepare yeast white bread - it is ideal both for accompanying soups and for sandwiches. To prevent the baked bread from drying out during storage, we store it in a plastic bag.

Cooking time: 50 min. without taking into account the time to rise the dough.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Water for the dough - 1.5 tbsp.
• Flour - 1 kg.
• Dough salt - 1 tsp
• Granulated sugar - 1 tablespoon
• Dry yeast - 11 gr.
• Eggs - 1 pc.
• Vegetable oil for dough - 40 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. For the preparation of white bread, we use ordinary wheat flour of the highest grade. We take dry instant yeast.
2. Pour the entire amount of flour into a wide bowl at once.
3. Pour dry yeast, salt and granulated sugar in the specified amount into the center of the hill from flour. Mix dry ingredients with hands or a spoon so that they are evenly distributed throughout the mass.
4. Break the egg into a dry mixture and shake it with a fork. Pour in vegetable oil and warm water. We knead the dough first with a spoon, and then with our hands.
5. Knead the dough until it absorbs all the flour and forms a ball. Put the dough in a bowl, cover with a clean towel and put it in a warm place for proofing. After an hour, the mass will noticeably increase in volume and loosen. This amount of dough is enough to bake three loaves of medium-sized bread.
6. Lightly knead the dough, divide into the required number of parts. Grease the bowl of the multicooker with vegetable oil and put a portion of the dough into it. We put the bowl in the multicooker and select the "Baking" mode for forty minutes. When the program time has expired, open the lid, remove the bread and turn it upside down to bake the top surface. Close the lid and set the "Baking" mode for another ten minutes.
7. After the specified time has elapsed, remove the finished bread and let it cool on the wire rack.

Bon Appetit!

Black rye bread in a slow cooker at home

Rye bread with a characteristic dark color can be prepared in a multicooker. This kitchen gadget is great for both proving and baking dough. The dough bakes well, the crumb is spongy and slightly moist. In order for the crust to form on all sides of the product, the loaf must be turned over during the baking process. Such pastries are very tasty in a warm state: with butter and herbs, with curd cheese, they reveal their bread rye taste to the maximum. The cooled bread is cut into slices without any problems and is well suited for sandwiches.

Cooking time: 1 hour 10 minutes. without taking into account the time to rise the dough.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Water for the dough - 1 tbsp.
• Dry yeast - 15 gr.
• Granulated sugar - 1 tablespoon
• Rye flour - 2 tbsp.
• Wheat flour - 1 tbsp.
• Salt - 1 tablespoon
• Vegetable oil - 3 tablespoons
• Vegetable oil - for lubrication.

Cooking process:

1. Pour water heated to forty degrees into a small bowl, add granulated sugar, salt, dry yeast and a couple of tablespoons of flour from the total amount to it.With a whisk, mix everything together until completely homogeneous. Leave the bowl with the dough in a warm place for thirty minutes.
2. During the specified time, the dough will grow in volume and acquire a foamy structure.
3. Then pour in odorless vegetable oil to the dough, mix. Sift both types of flour and add to the dough. We begin to knead the dough first with our hands, then move on to manual kneading. The finished dough should be quite dense and similar in consistency to dumplings. We spread the mass on the surface of the table and knead it for ten minutes, adding more rye flour if necessary.
4. Lubricate the multicooker bowl with vegetable oil and put the dough rolled into a ball into it. We put the bowl in a multicooker, close the lid and select the “Yogurt” or “Warm up” mode for one hour. The dough should increase in volume by one and a half to two times and become looser and softer.
5. After that, select the "Baking" mode for 50 minutes. When the program ends, open the lid and remove the bread from the bowl and turn it upside down. We return the bread to the multicooker and bake it on the second side in the same Baking mode for another 20 minutes. We do not take out the finished bread immediately from the bowl, but let it stand in a disconnected open multicooker for ten to fifteen minutes. Then remove the loaf and transfer it to a wire rack to cool.

Bon Appetit!

How to cook delicious bread with kefir in a slow cooker

It has long been noted that kefir bread has a more spongy and airy texture than options on water or milk. The crumb taste is delicate, with a light, delicate sourness, the crust is golden ruddy. For convenience, we recommend leaving the dough for proofing directly in the bowl, having previously greased it with vegetable oil. After the dough has increased in volume, we immediately place the bowl in the multicooker and start baking.

Cooking time: 1 hour 15 minutes. without taking into account the time to rise the dough.

Cooking time: 25 min.

Servings - 6.

Ingredients:

• Kefir - 1 tbsp.
• Sour cream - 150 gr.
• Butter - 3 tablespoons
• Granulated sugar - 3 tablespoons
• Salt - ½ tsp
• Dry yeast - 1 tsp
• Wheat flour - 200-300 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. We heat kefir in the microwave or on the stove to a warm temperature. Melt the butter until it is liquid. In a bowl, mix kefir, sour cream, melted butter, granulated sugar and salt.
2. Pour dry yeast into the resulting mixture and mix thoroughly so that the granules dissolve. We leave the mixture for fifteen to twenty minutes in a warm place.
3. Sift the flour and add it to the kefir dough. We begin to knead the dough first with our hands, then move on to manual kneading. The finished dough should be quite soft, slightly holding its shape. In order not to be mistaken with the final consistency, it is better to add flour in parts.
4. Lubricate the multicooker bowl with vegetable oil. You can also lay a circle of oiled parchment at the bottom. Put the kneaded dough in a bowl, cover with a towel and put it in a warm place for proofing. In an hour and a half, the mass should increase in size and become looser. Put the bowl with the risen dough in the multicooker, close the lid and select the "Baking" mode for fifty minutes. After thirty-five minutes, turn the bread over and put it back in the baking bowl on the other side. We bake the product until the end of the program time.
5. When the program is over, turn off the multicooker, open the lid, but we don't get the bread. Let it stand in this position for ten to fifteen minutes, so that the crust comes off more easily from the walls of the bowl. Then remove the loaf and transfer it to a wire rack to cool.

Bon Appetit!

A simple way to make homemade bread with water in a slow cooker

Very tasty bread according to a simple recipe. We knead the dough using the bezoparny method, which reduces the cooking time. Proofing of the dough is done directly in the multicooker bowl - it is convenient and does not require manipulation with the transfer of the dough.Closer to the end of baking, turn the bread over - so a golden brown crust will appear on all sides. The finished bread has a loose, tender crumb and a dense crust. This is an excellent base for sandwiches - on a slice of delicious aromatic bread, any products are revealed at their best.

Cooking time: 1 hour 15 minutes. without taking into account the time to rise the dough.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Flour - 600 gr.
• Water - 350 ml.
• Granulated sugar - 1.5 tsp
• A pinch of salt.
• Dry yeast - 1.5 tsp
• Vegetable oil for dough - 3 tbsp.
• Vegetable oil - for lubrication.

Cooking process:

1. Sift five hundred grams of flour into a wide bowl. The remainder of the specified amount will go for pouring during kneading. Pour salt, granulated sugar and dry yeast into the flour. Stir the loose ingredients so that they are evenly distributed among themselves.
2. Add odorless vegetable oil to the dry mixture and pour in water heated to a temperature of thirty-five to forty degrees.
3. We begin to knead the dough first with our hands, then move on to manual kneading. While kneading with your hands, add the remaining flour. If your hands are sticky, then grease your palms with vegetable oil.
4. The finished dough should be quite soft, but springy, and keep its shape well. We roll it into a ball.
5. Lubricate the multicooker bowl with vegetable oil. You can also lay a circle of oiled parchment on the bottom - this will make it easier later to remove the semi-finished bread for turning. Put the kneaded dough in a bowl, cover with a towel and put it in a warm place for proofing. After an hour and a half, the mass should noticeably increase in size. We put the bowl with the risen dough into the multicooker, close the lid and press the “Baking” mode for fifty minutes. After this time, we remove the bread from the bowl, turn it over and put it back in the multicooker for baking from the second side. We bake the product for another 20 minutes with the same program.
6. When the program ends, turn off the appliance, open the lid and remove the bread. It is advisable that the product cools on the grate - this does not form condensation, and the crust will remain dense.
7. Ready-made bread is delicious with any additions, and it itself will perfectly complement any dishes.

Bon Appetit!