Even owners of bread machines bake bread in a slow cooker. The fact is that moisture is not retained in the bread maker as in a multicooker, so the bread quickly forms a hard crust over the entire surface, and it does not turn out to be so high and airy.
Rye bread
To make rye bread in a slow cooker, you need to take:
- 1 ½ cups rye flour;
- 1 ½ cups of wheat flour;
- 1 ½ glass of warm water;
- 1 tbsp. l. vegetable oil;
- 2 tsp granulated sugar;
- 1 tsp salt;
- 1 bag of dry yeast.
Rye bread rises worse than wheat bread, so combine 2 types of flour (rye and wheat). Mix well and add the rest of the dry ingredients: granulated sugar, salt and yeast. Form a slide, make a small depression in the center and pour vegetable oil and warm water into it, which can be replaced with carbonated water (then the bread will rise better). Mix all ingredients thoroughly with a spoon until smooth (the dough will be liquid). Leave the cooked mass for an hour and a half in a warm place to raise.
Grease the removable bowl of the multicooker with vegetable oil and lay out the dough. Set the Keeping Warm program on the control panel and the timer for 1 hour and 20 minutes. After this time, set the "Baking" mode to 95 minutes.
Turn the bread over 70 minutes after baking to prevent a pale, wet crust on top. Do this gently with a large towel around the bowl, then turn the bread over onto a cutting board, cover with the bowl, turn it over again and bake the bread for another 25 minutes on the other side.
Plain white bread
To cook white bread in a slow cooker, you will need the following products:
- 3 multi-glasses of wheat flour;
- 1 ½ tbsp. l. dry yeast;
- 4 tbsp. l. vegetable oil;
- 1 ½ tsp. salt;
- 1 glass of water;
- 2 tsp granulated sugar.
Heat the water and fill the dry yeast with warm water. Add granulated sugar. Mix everything well. Sift the wheat flour through a sieve onto a work surface or into a wide bowl, add 3 tablespoons of vegetable oil and add salt. Then add yeast to the flour mixture and knead the dough. Then cover it with a napkin and put it in a warm place for an hour.
After this time, knead the risen dough and leave it in a warm place for a while, so that it rises a second time.
Then grease the removable multicooker bowl with vegetable oil and transfer the cooked dough. Set the control panel to the "Baking" mode and the timer to 1 hour and 20 minutes. Press the Start button. One hour after the start of the mode, carefully turn the bread over and bake it for another 20 minutes until fully cooked.
