Crock Pot Hearty Honey Wheat Bread Easy Recipes

HEARTY HONEY WHEAT BREAD

Steps:

• Combine milk and butter in 1-quart saucepan. Cook over medium heat 3-4 minutes or until butter is melted. Cool to warm (105°F to 115°F).
• Dissolve yeast in warm water in bowl. Add milk mixture, 2 cupsflour, whole wheat flour, honey, eggs, salt and sugar. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place into greased bowl; turn, greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
• Punch down dough; divide in half. Shape each half into loaf. Place loaves into 2 greased 9x5-inch loaf pans. Cover; let rise 45-60 minutes or until double in size.
• Heat oven to 350°F.Bake 25-35 minutes or until loaves sound hollow when tapped. Remove from pans immediately. Brush tops of loaves with butter.

HONEY WHEAT SLOW COOKER BREAD

Steps:

• Place water in a 2-cup or larger glass measuring cup and microwave on high until warm to the touch, but not too hot, about 45 seconds. Add honey, oil, milk powder, salt, and yeast; stir with a fork until combined. Transfer to the bowl of a stand mixer fitted with the dough hook attachment.
• Add flour, 1 cup at a time, and mix on low speed until combined. Increase to a higher speed and mix until a nice dough forms, adding additional flour if necessary.
• Transfer dough to a lightly floured surface and knead into a ball. Pour oats on the work surface and roll the dough in the oats. Place dough onto a narrow, rectangular piece of parchment paper. Transfer parchment paper and dough into a slow cooker.
• Cover and cook on High until bread has cooked through, about 1 1/2 hours.

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

HONEY WHEAT BREAD

Steps:

• In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

SLOW COOKER ROSEMARY BREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy.
• Add the salt, olive oil, and rosemary. Mix well.
• Slowly add the flour and mix with a wooden spoon until well combined.
• Knead the dough for at least 10 minutes, until it is no longer sticky.
• Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker.
• Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking.
• Lift the parchment paper to remove the dough from the slow cooker.
• Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker.
• Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary.
• Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C).
• Preheat the oven to 500°F (260°C).
• Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment.
• Bake for 5-10 minutes, until the crust is golden brown.
• Let cool for about 15 minutes, then slice.
• Enjoy!

SLOW COOKER WHOLE WHEAT BREAD

Steps:

• Mix together milk, oil, honey salt, yeast, and half the flour in electric mixer bowl.
• Beat with mixer for 2 minutes.
• Add remaining flour.
• Mix well. Place dough in well greased bread or cake pan that will fit into your cooker.
• Cover with greased tin foil.
• Let stand for 5 minutes.
• Place in slow cooker Cover cooker and bake on High 2 1/2-3 hours.
• Remove pan and uncover.
• Let stand for 5 minutes.
• Serve warm.

HONEY WHEAT QUICK BREAD

Steps:

• 1. Mix together the wet ingredients in one bowl and the dry ingredients in a separate bowl.
• 2. Slowly add the wet ingredients into the dry ingredients until just combined.
• 3. Bake at 325 degrees for 45-50 min or until toothpick comes out clean.