This Slow Cooker Bread recipe needs no yeast and no kneading – super easy and so delicious! A foolproof quick bread that’s great with soup or toasted and used to make loaded open sandwiches.
Try also… my no yeast Soda Bread
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I don’t think I have ever baked this much bread before in my life… And it seems I am not alone!
Everyone has taken up bread baking in this surreal time of staying home… so much so that yeast appears to be out of stock pretty much everywhere.
This easy crockpot bread is perfect if you crave freshly baked bread but have no yeast or the patience to master baking with sourdough.
It is freaking delicious and so easy children – and newbie cooks! – can make it, just take a look at the recipe video!
Crockpot Bread Ingredients
A quick FIVE ingredient no yeast bread plus some optional extras for added flavour!
- Self raising flour ( a.k.a self rising flour) – see notes about how to make your own self raising flour
- Baking powder
- Salt
- Sugar
- Buttermilk – see below on how to make your own
Optional Ingredients
- Grated cheese – I used reduced fat grated strong cheddar but suspect any grated cheese would work well here. You can also leave the cheese out entirely
- Garlic granules
- Sweet paprika
- Mixed herbs
HOW TO MAKE SLOW COOKER BREAD
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Sift the dry ingredients – flour, baking powder, salt, spices and sugar into a mixing bowl.
Add the mixed herbs and grated cheese (I used pre-packed grated cheddar). Mix together to combine.
Add the buttermilk and mix together with the spoon, or your hands, until you have a very shaggy loose dough.
Tip the dough onto a floured worktop. Quickly gather the dough and shape into a round loaf – avoid overworking the dough or the bread will be tough.
Cut a deep cross on top of your loaf using a sharp knife.
Transfer to a slow cooker lined with two layers of baking paper (or a cake liner).
Cover the cooker with a clean towel or kitchen paper to prevent condensation from dripping on the bread. Add the lid and cook for 2 ½ hours on HIGH (no peeking).
Lift the bread out using the baking paper and flip it over. Return to the cooker and cook for a further 30 minutes on HIGH. Take the bread out of the crockpot. It should be cooked through – if you have a digital thermometer check the internal temperature is 95C /200F.
Leave the bread to cool down before slicing and serving. It tastes sensational spread with a little salted butter!
LUCY’S TIPS Do add a bit more buttermilk if the dough is too dry. Avoid adding more flour unless the dough is still very sticky when you turn it out. Handle the dough gently and avoid kneading it too much – unlike regular bread you really need to handle this as little as possible.
NO YEAST BREAD TIPS AND FAQs
WHAT DOES IT TASTE LIKE? My kids declared “it tastes like pizza!” and so we have dubbed this pizza bread. This is due to the cheese, garlic granules and herbs no doubt.
IS THIS A SODA BREAD? Technically it is a type of soda bread as it uses buttermilk but unlike soda bread it is made with baking powder. It is a quick bread that requires no yeast, no kneading and no proving.
SODA BREAD WITHOUT BUTTERMILK You don’t need buttermilk to make soda bread or in any baking recipe. It is very easy to make your own soured milk. Simply add 1 tablespoon or vinegar or lemon juice to a cup (240ml) of milk. Stir well and leave for 5-10 minutes until the milk looks a little curdled and thickened before using in place of buttermilk.
HOW TO MAKE SELF RISING FLOUR Add 2 tsp of baking powder for every cup (130g) of all purpose flour. Make sure that any leavening agents you use in baking are fresh otherwise the bread will not rise.
DOES IT KEEP WELL? Unlike oven-baked no yeast bread which usually goes stale quite quickly, this slow cooker soda bread stays fresh for 3-4 days but will need to be toasted before serving unless it is just baked.
CAN YOU FREEZE IT? As with most bread this freezes beautifully. Slice fresh and put in a bag then toast straight from frozen.
More Bread Recipes To Try
Overnight Sourdough Bread
No Yeast Bread – White Soda Bread
Apple Cinnamon Bread
Vegan Banana Bread
Read More
Slow Cooker Bread | No Yeast, No Knead Bread
Ingredients
- 3 cups (360g) self rising flour plus extra for rolling
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp garlic granules (optional)
- 1 tsp Italian mixed herbs (optional)
- ½ tsp paprika (optional)
- 1 cup (130g) grated cheddar cheese or sub with grated mozzarella
- 1 cup (240ml) low-fat buttermilk
Instructions
- Sift the dry ingredients – flour, baking powder, salt, spices and sugar into a mixing bowl.
- Add the mixed herbs and grated cheese. Mix together to combine.
- Add the buttermilk and mix together with the spoon, or your hands, until you have a very shaggy loose dough.
- Tip the dough onto a floured worktop. Quickly shape the dough to a round loaf – avoid overworking the dough or the bread will be tough.
- Cut a deep cross on top of your loaf using a sharp knife.
- Transfer to a slow cooker lined with two layers of baking paper.
- Cover the cooker with a clean towel or kitchen paper to prevent condensation from dripping on the bread. Add the lid and cook for 2 ½ hours on HIGH.
- Lift the bread out using the baking paper and flip it over. Return to the cooker and cook for a further 30 minutes on HIGH.
- Take the bread out of the crockpot. It should be cooked through – if you have a digital thermometer check the internal temperature is 95C /200F.
- Leave the bread to cool down before slicing and serving. It tastes sensational spread with a little salted butter!
Video
Notes
Nutritional Info
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Jemma says
I made this! so delish! I used yoghurt in lieu of buttermilk and it worked out great. I also added a spoon of leftover porridge alla Claire Thomson 5 0’clock apron and its lovely and bouncy with a crisp crust. I shall definitely keep making this again to try some of the other flavour combos. Thank you
Julia C says
Could I substitute sour cream for the buttermilk?
Lucy Parissi says
Should be fine, stir in 1/2 tablespoon of lemon juice x
Maria Alers says
I live in a situation where I have no option of an oven! and I really enjoy baking, this is a wonderful recipe and you’re so correct, I find myself baking bread more than twice a week! I
love it!! I’m looking forward to finding a recipe to make muffins in the slow cooker 🤗🤗🤗
Janet says
Love it. Put in fridge sliced beautifully throughout the week. A yeast bread would, have fallen apart. Microwaves great! A hearty bread that stays together. I can’t stand bread that you can’t make a sandwich out of! THIS IS REAL BREAD! THANK YOU!
Karen says
If I wanted to double the recipe, do I double the cooking time?
Lucy Parissi says
Hi Karen, if you have a large slow cooker I think keep the same time. But I haven’t tested it and I wouldn’t necessarily recommend doubling it.
Karen says
Thank you for this recipe. I use it a lot and get a really nice brown loaf all done in the crockpot. No oven needed. It works out really well for me. Needed to adjust the time slightly because I have an older crockpot. But I also like the older crockpot because I think it’s a slightly lower temperature on high than the newer one that I have and I think it browns better at the lower high temperature.
I don’t really like to buy bread. Unless I was living to a fancy bakery maybe. So this is great especially making the Soda Bread sweet sometimes.
Emma says
Hi I made this and it looked so nice after the 2.5 hours but when I flipped it over and took it out again after 30 minutes it was very flat and moist looking on the top. Did it need longer to crisp up again or what might be the issue? Thanks
Lucy Parissi says
Slow cooker bread will be a little flatter that oven baked bread. You could crisp it under the grill (broiler) if you want a brown top. But it could also be it needs slightly longer to cook as all slow cookers are slightly different (and mine is a round one, most are oval shaped). If you have a digital thermometer you can check whether it is fully cooked by testing the temperature.
Did you slice into it in the end?