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Close up of rustic bread in baking paper.
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4.86 from 7 votes

Slow Cooker No Knead Bread

A simple recipe for a delicious rustic loaf of bread baked in your slow cooker and with no kneading required
Course Baking
Cuisine British
Keyword no knead bread
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Proving Time 12 hours
Total Time 2 hours 35 minutes
Servings 8
Calories 219kcal


  • 480 g bread flour I used malted
  • 1 sachet yeast
  • 1 tsp salt
  • 280 ml tepid water


  • Put the flour in a bowl and add the yeast on one side of the bowl and the salt on the other.
  • Pour in the water and mix together to form a dough.
  • 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.


Calories: 219kcal | Carbohydrates: 43g | Protein: 7g | Fat: 1g | Sodium: 294mg | Potassium: 68mg | Fiber: 1g | Calcium: 9mg | Iron: 0.5mg