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Whole Grain Bread Slow Cooker
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Whole Grain Bread Slow Cooker
Ingredients
- 1 tbsp (12 g) yeast
- ¼ cup (60 ml) warm water
- 1 cup (235 ml) skim milk, warmed to 115°F (46°C)
- ½ cup (40 g) rolled oats
- 2 tbsps (28 ml) oil
- 3 tbsps (40 g) honey
- ¼ cup (60 ml) egg substitute
- ¼ cup (29 g) wheat germ
- 2¾ cups (330 g) whole wheat flour
Method
- Spray a deep metal or glass bowl or 1-pound (455 g) coffee can with nonstick baking spray (one that contains flour)
- In bottom of slow cooker, place ½ cup (120 ml) water and a trivet or some crumpled foil
- Turn on high to preheat
- Dissolve yeast in warm water
- Combine milk, oats, oil, honey, egg substitute, and wheat germ in a mixing bowl
- Add yeast mixture
- Mix in flour and knead until smooth and elastic, about 5 minutes
- Turn dough into prepared bowl or can and cover loosely with foil
- Place can or bowl in slow cooker on top of trivet or crumpled foil
- Cover and bake on high for 3 hours
- Yield: 8 servings
- Per serving: 47 g water; 243 calories (19% from fat, 16% from protein, 65% from carb)
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