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Sunday, August 18, 2013

Crock pot bread.



Greased bowl on top of a trivet inside of slow cooker. No two recipes ever the same. This one has water or veg stock, spelt flour, oatmeal, cracked barley, brewer's yeast, sesame seeds, sea salt, a duck egg, yeast, honey -- practically no-knead, raised in the crock pot on low, then basted with olive oil and sprinkled with poppy seeds. Bake on high until it looks right and "thumps" right, then turn out. In our pot, about three hours. We slip a fork under the edge of the lid to let the steam out in the last two hours or so. Makes fabulous French toast.

While it's baking, go putz around a bit.


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