Making Bread in a Slow Cooker – Basic Soft White Loaf

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Basic Soft White Loaf - Making Bread in a Slow Cooker


This simple slow cooker basic soft white loaf recipe. Uses barley malt extract, which results in a soft bread with a soft chewy crust and a lovely flavour.

I’ve now made a number of different types of bread in the slow cooker! For more slow cooker bread UK recipes, see my list of posts, included below.

Slow Cooker Basic Soft White Loaf – UK Recipe

After making two batches of Slow Cooker Honey Granola Recipe (BBC GoodFood) Recipe. I had just a little bit of malted barley extract left over, and as it said on the label it can be used in bread-making. I thought I’d give it try. So I came up with this slow cooker bread recipe. The result was a very easy to knead dough. Which yielded a soft white bread. With a soft and slightly chewy crust, not a crusty bread. The malt extract also added a good flavour to the final loaf.

Other bread recipes I’d seen online using barley malt extract usually used granary or malted grain bread flour. But as I didn’t have these to hand, I just used strong white bread flour and it worked.

Ingredients (Makes a 400 g loaf)
  • 350 g strong white bread flour.
  • 20 g margarine or butter.
  • 1 tsp fast-action yeast.
  • 1 ½ tsp soft brown sugar.
  • 4 tsp barley malt extract, see recipe notes below.
  • 1 tsp fine sea salt.
  • 240 ml lukewarm water.
  • Vegetable oil for oiling the pot etc.

I made this slow cooker bread recipe in a Morphy Richards Accents Sear and Stew 3.5 L Slow Cooker (See my review).

This simple basic soft white loaf slow cooker recipe uses barley malt extract to make a soft bread with a chewy crust
This simple basic soft white loaf slow cooker recipe uses barley malt extract to make a soft bread with a chewy crust
Method
  1. In a large bowl rub in the marg or butter into the flour.
  2. Add the rest of the ingredients. And mix to make a sticky dough.
  3. Turn out onto a lightly floured surface. And knead for 10 minutes until smooth and elastic. Use additional flour sparingly, if it is too sticky. Shape into a smooth rounded ball, place in an oiled bowl, cover with oiled cling film.
  4. Leave to prove for an hour, until doubled in size.
  5. Gently knock back air in the dough. Lightly grease the slow cooker pot with oil. Place the dough in to the pot, and gently push out the dough. To form an oval loaf with a level flat top.
  6. Cover with the lid and leave to rise for half an hour.
  7. Put the pot into the slow cooker base unit. Place a sheet of kitchen paper over the top of the pot, (to absorb any excess steam that collects on the lid) held in place by the lid. Cook on High for 1 hour and 20 minutes.
  8. Using oven gloves, tip out the bread. The base should now be golden brown. Turn it over, and cook upside down for a further 40 minutes. Until the top is also golden brown and the bread is cooked through.
  9. Turn out onto on a cooling rack for 30 minutes or so, before slicing and serving.
Recipe Notes

You can buy barley malt extract from larger supermarkets and whole food shops. Or online from Amazon*.

More Slow Cooker Bread Recipes

For more slow cooker bread recipes. You might like:
Cheese Herb Bread Slow Cooker UK Recipe with Cheddar & Rosemary.
Focaccia Slow Cooker UK Recipe – Italian Bread w Sea Salt & Rosemary.
Simple Slow Cooker Bread Rolls UK Recipe.
Slow Cooker Banana Bread Recipe – UK equivalent of a Betty Crocker Recipe.
Slow Cooker Brioche Rolls using a Mary Berry Recipe.

See also my latest Morphy Richards Slow Cooker Recipes. With more slow cooker recipe ideas. And US recipes I have adapted or tweaked to UK measurements.

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