How to bake bread in your slow cooker or Remoska

There’s nothing quite like the aroma of freshly baked bread… not to mention the superior taste and satisfaction of having made it yourself. But what if you don’t have a bread maker? Don’t worry – it’s likely you already have kit in your kitchen that can turn out a beautifully baked loaf.

Getting started

First, mix up your go-to bread recipe – if you don’t have one to hand, you’ll find a delicious one on our blog. It’s best to start with a simple wholemeal or white loaf. You can get a bit more adventurous once you’ve built up your confidence.

When you’ve made your dough, it’s time to get kneading.  If you have a stand mixer with a dough hook attachment, this will get the job done in 2-3 minutes, depending on your machine. If you’re rolling up your sleeves and kneading by hand, it will take about 10 minutes, but it’s a great workout for your arms and a wonderful mindfulness activity.  

How to make bread in your slow cooker

The best part of making bread in your slow cooker is that you don’t need to leave the dough to prove – it will do its rising in the machine as it bakes. Simply make your dough, line your slow cooker with baking parchment and cook on high for approximately 2 hours (baking times will vary depending on your appliance, so the first time you bake bread in it, check it after an hour to see how it’s doing and then every 30 minutes after that).

To check it’s ready, take your loaf out of the machine and tap the bottom: if it sounds hollow, it’s ready. To give your loaf a nice golden finish – slow cooking doesn’t brown the top – put it in the centre of your oven and brown it under the grill for a few minutes. When it’s ready, remove the loaf and place it onto a cooling rack for about 20 minutes. And there you have it – a delicious home-made loaf of bread. Now, where’s the butter?

Fancy something a little sweeter? Check out our delicious Slow Cooked Breakfast Banana Bread recipe.

Top tip: Place a layer or two of kitchen roll under the lid to stop condensation from dripping onto your loaf as it bakes.

How to bake bread in your Remoska

You can also make a tasty loaf in a Remoska or Remoska Tria. While you’re making your dough, pre-heat your Remoska for 5 minutes and then turn it off again – this will get it to the right temperature for making your dough rise.

Place your mixed dough into the warmed Remoska, replace the lid and leave for an hour (don’t turn the Remoska on).

After an hour, your dough should have risen and will be ready to bake. As the Remoska is more like a traditional oven, only with the heating element in its lid, it will brown your loaf perfectly, so there’s no need to use your main oven at all, meaning you’ll use far less energy and save a bit of money.

We’ve got some delicious Remoska bread recipes on our blog for you to try out, from a traditional Malted Mixed Grain Loaf to a more adventurous Rosemary, Red Onion and Parmesan Focaccia.

Whatever you decide to make, we’d love to see the results. Share them with us on Facebook and Instagram.

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