Cranberry Walnut Slow Cooker Yeast Bread

I'm loving this slow cooker method of bread baking!

This one is a little denser than last week's loaf (recipe link is at the end of this post). It's much like an artisan raisin bread but with cranberries, walnuts and seeds. Good for breakfast or imagine a sandwich with black forest ham and swiss cheese for lunch! Yum!

2 tbsps honey

1 1/2 cups lukewarm water (105° - 110°F)

2 1/4 tsps instant yeast

3 1/2 cups all purpose flour

1/4 cup vanilla or honey flavoured Greek yogurt

1 tsp salt

1 tsp cinnamon

1 cup dried cranberries

1/4 cup chopped walnuts (or 1/2 cups if not using seeds)

1/4 cup mixed seeds

more honey for brushing while warm if desired

In a large mixer bowl add 2 tbsps honey to lukewarm water. Sprinkle the yeast in and gently stir. Add the flour, yogurt, salt and cinnamon and with the dough hook atttached mix together 1 minute. Finally, add the cranberries, walnuts and seeds and knead with mixer (or by hand if you are so inclined) for 5 minutes.

Once the dough is smooth form it into a ball and place in the center of a floured piece of parchment paper.

Bring the corners of the parchment up and lift into a 6 quart slow cooker set on high. Place the lid on making sure the paper is tucked in so no heat escapes.

Cook on high for 2 hours or until the internal temperature reads 200°F (oops, a little over!)

Using the parchment paper "handles" lift the bread out of the crockpot. Brush with honey if using, then place in the oven and broil 3-5 minutes or until golden.