Crockpot Dark Whole Wheat Bran Bread

Real yeast bread that bakes in a slow cooker, no oven required. Molasses and bran cereal give this loaf its dark, almost pumpernickel color and a deep, slightly sweet flavor that pairs with butter, soup, or sharp cheese. Soy flour adds extra protein and a tender crumb that pure wheat flour cannot deliver on its own.

The ginger in the yeast bloom is an old baker’s trick. A pinch of ginger encourages the yeast to wake up faster and produces a more vigorous rise, especially in cooler kitchens.

This is a steam-bake, not a true oven bake. The crockpot lid traps moisture, so you get a soft, dense loaf with no crust. If you want a crisp crust, transfer the cooked loaf to a 400F (200C) oven for 5 to 8 minutes after the slow cooker is done.

A godsend for summer baking when the kitchen is too hot to fire up the oven, and a useful technique for any RV or kitchen-stripped scenario where you only have a crockpot.

Pro Tips

• Preheat the slow cooker on high for the full 30 minutes. A cold cooker will give you gummy, undercooked bread.
• Use a small loaf pan or a coffee can that fits inside the cooker. Pour batter directly into the cooker and you will have an uneven mess.
• Bran cereal absorbs water heavily. Soak it in the recipe water for 5 minutes before adding to the dough for a more even crumb.
• Test for doneness with a thermometer. Internal temp should hit 200F (95C) at the center.

Variations

• Add 2 tablespoons of caraway seeds for a Russian black bread lean.
• Stir in ½ cup chopped walnuts and a teaspoon of cinnamon for a sweeter breakfast loaf.
• Swap molasses for maple syrup for a milder, lighter color and flavor.