Because she knows how much I love to bake, my sweet aunt sent me this wonderful bread recipe to try. Thank you, Aunt Glenda! Here’s the twist: the bread bakes in a crock pot! Sadly, the recipe languished in my “Recipes to Try” folder for a few weeks since our crock pot had recently bit the dust. But, with the purchase of a brand-new, 7-quart (!!!) crock pot, I was back in business. This recipe does not disappoint!
Healthy Whole Wheat Bread
(Fix-It and Forget-It Diabetic Cookbook, page 250)
2 cups warm reconstituted fat-free powdered milk (2/3 cup powder to 1 1/3 cups water)
2 tablespoons canola oil
1/4 cup honey or brown sugar (I used honey)
3/4 teaspoon salt
1 package active dry yeast
2 1/2 cups whole wheat flour
1 1/4 cups white flour
Mix together milk, oil, honey or brown sugar, salt, yeast, and half of the flour in the bowl of an electric mixer. Beat with mixer for 2 minutes. Add remaining flour and mix well.
Place dough in well-greased bread pan that will fit into your slow cooker. Cover with greased aluminum foil. Let stand for 5 minutes. Place in slow cooker.
Put lid on slow cooker and bake on high for 2 1/2 – 3 hours. Remove pan and uncover. Serve warm. Makes 16 servings. Ideal crock pot size is 5 to 6 quarts.
Nutritional Information: Calories 142; Fat 2 grams; Sodium 126 mg; Carbohydrates 27 grams; Fiber 3 grams; Protein 5 grams; Sugar 6 grams.
This bread was unbelievably easy to throw together. In fact, I could not believe how easy it was. I did have to add a little more than 1 1/3 cups of water to my powdered milk to bring the total liquid amount up to 2 cups. But honestly, reconstituting powdered milk is a breeze! Don’t let that fancy word “reconstituted” fool you into thinking it will be hard. One other note – I did use a handheld mixer and that worked very well.
I must admit, I was a little skeptical about the bread actually baking in a crock pot. About 2 1/2 hours into the baking time, I lifted the lid on the crock pot, raised the foil on my bread pan, and took a peek. The top of the bread was not quite golden brown, so I let it bake for another 30 minutes (a total of 3 hours) and it was perfect! In fact, it was done just as my children came home from school and they inhaled several slices in the blink of an eye. It was WONDERFUL right out of the crock pot. The crust was perfect. The bread was warm, soft and hearty. And, it’s healthy too, making this recipe a definite winner!
Until next time,