Slow Cooker Rye Bread

Delicious, aromatic, healthy — easy and simple! Bread made from rye flour in a slow cooker is made using the same technology as for the oven. The only difference is that it needs to be turned over while baking. This homemade cake tastes simply divine! And the aroma is the same!
cook time: 4h
Nora Vaughn
Slow Cooker Rye Bread

Nutrition Facts (per serving)

234
Calories
4g
Fat
39g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Olive oil 2 tbsp
Salt 1 tsp
Sugar 25 g
Wheat flour 50 g
Water 400 ml
Rye flour 500 g
Dry yeast 7 g
Malt 25 g

Recipe instructions

Step 1

Step 1
How to bake bread from rye flour in a slow cooker? To begin, prepare the necessary ingredients according to the list. Use premium quality wheat flour. Instead of olive oil, you can use any other vegetable oil to taste. You don’t have to add malt at all, leaving the amount of water and flour the same as in the recipe (500 g rye, 50 g wheat and 400 ml water).

Step 2

Step 2
Pour 100 ml of boiling water over the malt, stir and cool to room temperature. I have dry rye malt in powder form, which needs to be diluted with water. In this case, the amount of water spent on brewing malt is subtracted from the total amount of liquid.

Step 3

Step 3
Heat the rest of the water to 37-40°C and dissolve 1 tbsp in it. l. Sahara. Pour in the yeast and leave until a fluffy cap appears. This means that the yeast is working and you can continue cooking. If the cap does not appear, then the yeast is of poor quality and the bread will not rise with it.

Step 4

Step 4
Sift rye and wheat flour into a bowl. You need to sift rye flour not only to saturate it with oxygen, but also to cut off larger particles that will remain at the bottom of the sieve. Make a depression in the center.

Step 5

Step 5
Pour the yeast mixture, cooled malt and vegetable oil into the well. Add the remaining sugar and salt.

Step 6

Step 6
Knead a viscous, homogeneous dough. If the dough sticks to your hands very much, lightly grease them with vegetable oil. You can add a little wheat or rye flour (since flour can be different and absorb moisture differently). But in any case, try not to overfill the dough with flour, otherwise the bread will turn out too dense.

Step 7

Step 7
Cover the bowl with the dough with a towel and leave to rise in a warm place for 1 hour.

Step 8

Step 8
Knead the risen dough thoroughly and roll into a ball. Place the dough in the multicooker bowl and leave under the towel for another 30 minutes to rise.

Step 9

Step 9
If you wish, you can put the bowl in the multicooker on the Multicook mode or any other mode where it is possible to turn on the temperature to 35-40 degrees. Leave the dough to rise with the lid closed for 30 minutes.

Step 10

Step 10
When the dough has risen, you can proceed directly to baking the bread.

Step 11

Step 11
Bake rye bread on the “Baking” mode for 1 hour (see your multicooker).

Step 12

Step 12
Since the top of the bread is cooked worse in a slow cooker than in the oven, the bread needs to be turned over. After the beep, carefully turn the bread over to the other side. This can be done conveniently using a bowl for steaming dishes.

Step 13

Step 13
Bake the bread for about 20 minutes at the same setting. To ensure it turns out right the first time, it is advisable to know your multicooker well — you may need more or less time for baking.

Step 14

Step 14
Leave the finished bread in the switched off closed multicooker for another 30 minutes. And then carefully remove and finally cool in a bowl with holes.

Step 15

Step 15
Delicious rye bread is ready. Bon appetit!

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