Slow Cooker No Knead Bread

4.85 from 13 votes

A simple recipe for a delicious rustic loaf of bread baked in your slow cooker and with no kneading required

Course Baking

Cuisine British

Prep Time 5

Cook Time 2 30

Proving Time 12

Total Time 2 35

Servings

Calories 219kcal

Put the flour in a bowl and add the yeast on one side of the bowl and the salt on the other.
480 g bread flour, 1 sachet yeast, 1 tsp salt
Pour in the water and mix together to form a dough.
280 ml tepid water
Bring the dough together into a ball.
Cover the bowl with clingfilm and leave for 12-16 hours overnight, to prove, in a warm place.
After the overnight prove, the dough should have doubled in size.
From the dough into a ball, place on baking paper and dredge with a little flour.
Place the dough and baking paper into the slow cooker pot. Put the lid on and put a tea towel under the lid, folding up the sides over the top of the lid.
Cook on high for 2 hours. Turn over and cook for 30 minutes more.
Check it is cooked through either by tapping to check it sounds hollow, inspecting for doughy areas or using a thermometer to check the internal temperature has reached 90 degrees Celsius.
Remove from the slow cooker, allow to cool, slice and enjoy.

Slow Cooker Size Used

I baked this loaf in a large 4.7 litre/5 quart oval slow cooker.

You can cook it in any size slow cooker the dough will fit in. I would recommend either a midsize or large slow cooker.