Day 4: Healthy Whole Wheat Bread

Makes one loaf

2 cups warm reconstituted powdered milk
2 Tbsp canola oil
1 Tbsp white vinegar
1/4 cup brown sugar
3/4 tsp salt
2 1/4 tsp yeast
2 1/2 cups whole wheat flour
1 1/4 cups white flour

Mix together milk, oil, vinegar, brown sugar, salt, yeast, and half the flour in a mixer. Beat with mixer for 2 minutes. Add remaining flour. Mix well.  Place dough in well-greased bread or cake pan that will fit into your cooker. Cover loosely with greased tin foil. Let stand for 5 minutes. Place in slow cooker.  Cover cooker and bake on HIGH 2 1/2 to 3 hours. Remove pan and uncover. Let stand for 5 minutes. Serve warm.

Review:
HUH? Bread in a crockpot. That is what I first thought when I came across this recipe. I thought I’d try it out and see how it went. It seemed easy enough…no waiting for the dough to raise. I used by bosch thinking that it would be more a dough consistency…but it turned out to be more of a batter. A hand mixer would work fine. By the way, a package of yeast equals 2 1/4 teaspoons. I put the batter into a bread pan and put it in the crockpot. I checked on it probably 2 hours later and it was done! AWESOME! Next time I will put it in a bigger bread pan because some of it spilled over the edges. It was very tasty. It almost tasted like a quick bread like banana bread because it was more fluffy and no so dense as most whole wheat breads are. I did use white whole wheat instead of red wheat and I think that has a lot to do with the consistency of it. How did yours turn out???