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Slow Cooker Bread

April 14, 2020 by Lucy Parissi 10 Comments

6350 shares
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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

Post may contain affiliate links. For more information, check my disclosure

Slow cooker bread in a crockpot lined with baking paper

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
slow cooker bread ingredients measured out

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.

sifting dry ingredients for no yeast bread 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.

mixing ingredients for slow cooker bread in a bowl using a wooden spoon

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.

Cutting a cross on top of round shaped loaf

Transfer to a slow cooker lined with two layers of baking paper (or a cake liner).

Unbaked round loaf in a slow cooker lined with 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 (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!

Slow cooker cheese bread sliced on a wooden board

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.

Slow Cooker bread with two slices cut out on a wooden board with butter on the side

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

This Overnight Sourdough Bread requires no kneading or folding. A truly easy sourdough recipe perfect for beginners. Please read the whole post, including tips and step by step instructions before proceeding with this recipe.
Read More

No Yeast Bread – White Soda Bread

No yeast? No problem! This delicious white soda bread uses only a handful of ingredients and is ready in under 40 minutes.
Read More

Apple Cinnamon Bread

This Apple Cinnamon Bread is quick and easy to make, fragrant, moist and delicious! Made simply with applesauce and scented with cinnamon and nutmeg, it will make your house smell simply amazing.
Read More

Vegan Banana Bread

This Vegan Banana Bread is moist and delicious and easy to make all in one bowl. 
Read More

Slow Cooker Bread | No Yeast, No Knead Bread

Lucy Parissi | Supergolden Bakes
This Slow Cooker Bread recipe needs no yeast and no kneading – super easy and so delicious!
4.42 from 12 votes
Print Rate
Course: Bread
Cuisine: Continental
Keyword: No Yeast Bread, Slow Cooker Bread
Prep Time: 10 minutes minutes
Cook Time: 3 hours hours
0 minutes minutes
Total Time: 3 hours hours 10 minutes minutes
Servings: 1 small loaf
Calories: 107kcal
Prevent your screen from going dark

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

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.
DOES IT KEEP WELL? Unlike oven baked soda 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.  
HOW TO MAKE SELF RISING FLOUR Add 2 tsp of baking powder for every cup (130g) of all purpose flour.
NO BUTTERMILK? Make your own! 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.

Nutritional Info

Calories: 107kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 367mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Calcium: 24mg | Iron: 1mg
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Comments

  1. Jemma says

    April 08, 2023 at 12:09 pm

    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

    Reply
  2. Julia C says

    February 28, 2023 at 8:15 pm

    Could I substitute sour cream for the buttermilk?

    Reply
    • Lucy Parissi says

      March 01, 2023 at 1:20 pm

      Should be fine, stir in 1/2 tablespoon of lemon juice x

      Reply
  3. Maria Alers says

    December 05, 2022 at 11:19 am

    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 🤗🤗🤗

    Reply
  4. Janet says

    September 10, 2022 at 11:40 am

    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!

    Reply
  5. Karen says

    June 02, 2022 at 5:14 pm

    If I wanted to double the recipe, do I double the cooking time?

    Reply
    • Lucy Parissi says

      June 03, 2022 at 10:38 am

      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.

      Reply
  6. Karen says

    February 25, 2022 at 1:48 am

    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.

    Reply
  7. Emma says

    May 11, 2020 at 5:24 am

    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

    Reply
    • Lucy Parissi says

      May 12, 2020 at 3:00 pm

      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?

      Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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