Adapted from The Healthy Slow Cooker: More Than 100 Recipes for Health and Wellness
My slow cooker is getting a workout this week, this is the third recipe I’ve made in it!
You will need a large (5 quart or higher) slow cooker for this recipe.
You will also need a loaf pan or 6 cup souffle pan or baking dish. I used a 1.5 quart round casserole dish.
2 cups whole wheat flour
2 tsp. caraway seeds
2 tsp sugar
1 tsp. baking soda
1/2 tsp. salt
3/4 c. soured milk (add one T. vinegar to milk and let stand for a few minutes) or buttermilk
2 T. olive oil
1/4 c. water
Combine dry ingredients in a large bowl. Mix liquid ingredients in a small bowl. Make a well in the center of the dry ingredients and add liquid ingredients. Stir just until blended. Scrape batter into greased baking pan. Place pan inside slow cooker. Add boiling water into the slow cooker until the water comes approximately one inch up the side of the baking pan. Cook on high 2 – 3 hours. (I cooked it on high about 2 hours). Bread is done when the top springs back when lightly pressed.