1/2 cup warm water
2 cups warm milk
2 Tbsp melted UNSALTED butter
1-3 tablespoons sugar (add more if you like sweeter bread)
3 tablespoons active dry yeast (more on the conservative side)
6 cups whole wheat flour (or a 50:50 mix of whole wheat and all-purpose flour)
2 teaspoons salt
1 teaspoon baking powder
Instructions:
Activate the Yeast: In a large bowl, stir together the 1/2 cup warm water, 1 (or more) tablespoon of sugar, and 3 tablespoons of yeast. Let it sit for 5 minutes (no longer – the mixture might spill over if you wait too long). It should get frothy on top.
Warm Milk and Butter: While waiting for the yeast to activate, warm 2 cups of milk and 2 tablespoons of butter in the microwave until the butter has melted.
Mix the Dough: Add the milk and butter mixture to the yeast mixture. Using a stand mixer, slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder. Mix the dough, then knead. If you’re using a dough hook, knead for about 5 minutes; if kneading by hand, continue for 5-7 minutes more.
Shape the Dough: Line your slow cooker with baking (parchment) paper and place the dough in a round ball inside. The dough will rise as the slow cooker heats up.
Cook the Bread: Cover and cook on the high setting for 2 to 2.5 hours. Start checking at 7-10 minute intervals towards the end of cooking. The top of the loaf should feel sponge-y and spring back when gently pressed, with no moisture on the surface. The sides and bottom should be a nice golden brown.
Optional Crust: To get a crispy top, place the loaf (just the loaf, no parchment paper) under the oven broiler for 2-5 minutes. Keep a close eye on it to avoid burning!
Tips & Notes:
