Garlic and Rosemary Slow Cooker Bread

Who doesn't love fresh baked bread? This one is infused with garlic which makes it a double winner in my book!

Ingredients:

3/4 cup whole wheat flour

1 cup bread flour

2 cups all purpose flour

2  1/4 tsps instant yeast

1 tbsp brown sugar

1  1/2 cups water (or whey) 105-110°F

1 tsp sea salt

1 tbsp olive oil

1 tbsp fresh chopped rosemary (plus more for top)

2-3 tbsps minced garlic

Mix water and sugar together in a large mixer bowl. Use a thermometer to ensure the water temperature is good. Add yeast and gently stir. Cover bowl with a dish towel and leave 5-10 minutes for the yeast to activate.

Combine the flours and salt. Add the garlic and rosemary to the flour using a pastry blender to incorporate them well, then add to the yeast mixture along with the olive oil.

Using the dough hook attachment, knead 5 minutes. Form a smooth ball and if you like roll the top in some extra chopped rosemary. Place ball on a sheet of parchment. Pull up the four corners of the parchment and lift into a 6 quart slow cooker. Tuck in the paper and cover the crock. Bake on high for 2 hours. 

After 2 hours the internal temperature of the bread should read 200°F but it'll look a bit anemic, like this 🠋

Place the bread, still on it's parchment, in the oven and broil for 3-5 minutes or until nicely golden.

Cool on rack at least 30 minutes before slicing.

Beautiful soft garlicky bread with a hint of rosemary!