Slow Cooker Tomato Paprika Bread

Have you baked bread in your slow cooker before? I find you can get a really good crust so I use my slow cooker for bread quite often. It is great to be able to make soup in one slow cooker and a loaf of homemade bread to serve with it in another!

This slow cooker tomato paprika bread is brilliant served with veggie soup or alongside a big bowl of chilli or stew too, so it is really versatile. You don’t need any yeast to make it, just self-raising flour and yoghurt, so it is great if supplies are low.

Getting a brown crust in slow cooker

No oven was used in the making of this bread! Yes that’s right, the tasty crust you can see here was just from the slow cooker.

How is this possible? Well a tea towel under the lid stops water dripping onto the loaf and means it stays pretty dry inside your pot.

If the top seems a bit wet and soft you can turn over the loaf and the contact with the base of the lined slow cooker pot will brown it off. For this loaf I only turned it over for the last ten minutes.

Step by step

This slow cooker tomato paprika bread is a no-rise and no-yeast bread, it is so easy to make. I used Greek yoghurt in this bread but any kind of yoghurt would work if the stores are out.

I chose 0% fat Greek yoghurt to make this as this has zero points on WeightWatchers. So it is healthy too!

Simply make your dough and pop it in the lined slow cooker pot. I used a couple of pieces of baking paper, both folded.

Cook on high for a couple of hours and the loaf below will greet you when you lift the lid! I loved the artisanal rustic look of this loaf. Nearly as pretty as a sourdough loaf but a lot less hassle to make!

As I chose tomato and smoked paprika flavours for this loaf, it has a lovely reddish tinge.

The flavours go so well with a spicy soup or a pot of chilli or just buttered with salads and cheese, however you prefer it really.

Recipe swaps

Leave out the tomato puree and paprika and you have a good plain bread recipe.

Add any dried or fresh herbs you have available.

More Slow Cooker Bread Recipes

For more slow cooker bread recipes you might want to try more of my recipes:

• mozzarella and herb soda bread (no yeast needed for this either)
• cinnamon and raisin bread
• spinach and feta focaccia
• no-knead bread
• tropical fruit soda bread

For lots of sweet slow cooker baking make sure you look in my Slow Cooker Desserts category.

Sending this over to #Bakeoftheweek with Mummy Mishaps and Casa Costello, check out some delicious bakes over there including Jenny’s delicious creme egg surprise cake!

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Recipe

Slow Cooker Tomato Paprika Bread

A tasty loaf with smoked paprika and tomato flavours, baked in your crockpot

4.8 from 5 votes

Print Pin Rate

Course: Baking

Cuisine: Slow Cooker

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Servings: 10

Calories: 149kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 350 g self-raising flour
• 2 tsp baking powder
• 0.5 tsp salt
• 250 g Greek yoghurt I used 0% fat
• 2 tsp smoked paprika
• 3 tbsp tomato puree

UK Measurements - US Measurements

Equipment

large oval slow cooker

Instructions 

• Place the flour, baking powder and salt in a large bowl.
• Add the Greek yoghurt, smoked paprika, tomato puree and a couple of splashes of water (if needed) and stir until it forms a soft dough.
• Place a folded piece of baking paper in the slow cooker pot. Fold another piece, place the dough on it and form into a round.
• Cook on high, with a tea towel or a few pieces of kitchen paper under the lid to catch drips, for three hours.
• For the last ten minutes, turn the loaf over to brown the top.
• Use the baking paper to lift the loaf out. Cool slightly then slice and serve.

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