Crock Pot Sprouted Grain Bread Recipes

CROCK POT SPROUTED GRAIN BREAD

Steps:

• Plan 3 days in advance. Soak wheat berries for 8 hours or overnight. Then rinse and drain them 3 times a day for the next 32 hours or until they've sprouted 1/4 inch tails. Don't rinse after they are finished sprouting.
• Pulse sprouts in food processor until the dough forms a ball on the blade.
• Shape into a ball. You may sprinkle with cornmeal.
• Place dough in small pyrex-type bowl that will fit in your crockpot.
• Cover and turn on crockpot to low. Cook approx 8 hours or until a rich, dark brown.
• Stays fresh in refrigerator for about 1 week.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

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!

WHOLE GRAIN SPROUT BREAD

Steps:

• To soften yeast:.
• Combine in a large bowl:.
• 2 1/2 cups warm water.
• 2 scant Tbs. active dry yeast.
• Allow the yeast to proof (bubble) for 5 minutes.
• Stir in:.
• 1/2 cup oil.
• 1/2 cup honey.
• 1 Tbs. salt.
• 2 cups sprouted grains, whole or ground lightly.
• 4 cups flour (any combo of wheat, rye and white you like) Beat well. Cover and let this "sponge" sit 45-60 minutes.
• Stir down and gradually add:.
• 3-4 cups flour (any combination). Turn dough out onto a lightly floured surface and knead until smooth.
• Place dough into a greased bowl, turn it over and around to coat all of the dough.
• Cover and let rise until doubled (60-90 minutes).
• Knead dough down in the bowl, divide and shape into 2-3 oblong loaves. Place in well greased loaf pans and cover.
• Let rise 60 minutes or until almost doubled.
• Bake at 375º for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.