Slow Cooker Bread

1 tablespoon yeast 1⁄4 cup warm water 1 cup warm skim milk or 1 cup buttermilk 1⁄2 cup rolled oats 1 teaspoon salt 2 tablespoons olive oil 2 tablespoons honey 1 whole egg 1⁄4 cup wheat germ 2 3⁄4 cups whole wheat flour

Directions

Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish); turn slow-cooker on high to preheat. Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ. Add flour and knead until smooth and elastic, about 5 minutes. Turn dough immediately into bowl or can; cover LOOSELY with foil. In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil. Place can or bowl on this; cover and bake on High for 3 hours. Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch. Yield: 1 medium sized loaf of bread.

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