Ingredients
- 200 g rye flour.
- 200 g white spelt flour (or regular plain white flour).
- 50 g plain white flour.
- 2 teaspoons sea salt.
- 1 tablespoon instant yeast.
- 300 ml water.
- 1/4 cup sunflower seeds.
- 1 1/2 tablespoon wattleseed, ground.
- 1 tablespoon rice malt syrup.
- 3 ml extra virgin olive oil.
Directions
- 1. Place flours, yeast, salt and wattleseed into a large mixing bowl. Mix well.
2. Place a saucepan over low-medium heat. Add in water and rice malt syrup and heat until water is luke warm (not too hot otherwise it will kill the yeast) and rice malt syrup has dissolved. Pour into the dry mixture. Mix the ingredients together to form a sticky dough.
3. Tip bread onto a floured board or work surface. Knead by hand for 4–5 minutes.
4. Lightly oil the mixing bowl and place the dough inside. Cover with a tea towel and place into a warm place for 1 hour until dough doubles in size.
5. Place the dough back onto a floured work surface and knead briefly, incorporating sunflower seeds as you go. Shape bread into a round.
6. Place baking paper into the slow cooker insert, flattening the paper as much as possible against the sides of the insert. Add in the dough. Cook on high for 1 1/2 hours (all slow cookers are different, so you may need up to another 30 minutes cooking time).
7. If you want to darken the top of your loaf, place until the grill or broiler for 5 minutes until golden brown.
Note
Styling by Gemma Lush.
If you've never made bread from scratch before, this is a genius recipe to start with! Not only does this Slow Cooker Wattleseed Bread use a slow cooker to cook the bread at the perfect temperature, it combines the wholesome flavours of rye, spelt and sunflower seeds with the nutty aroma of native Australian wattleseed for a loaf worth celebrating.
Ingredients
- 200 g rye flour.
- 200 g white spelt flour (or regular plain white flour).
- 50 g plain white flour.
- 2 teaspoons sea salt.
- 1 tablespoon instant yeast.
- 300 ml water.
- 1/4 cup sunflower seeds.
- 1 1/2 tablespoon wattleseed, ground.
- 1 tablespoon rice malt syrup.
- 3 ml extra virgin olive oil.
Directions
- 1. Place flours, yeast, salt and wattleseed into a large mixing bowl. Mix well.
2. Place a saucepan over low-medium heat. Add in water and rice malt syrup and heat until water is luke warm (not too hot otherwise it will kill the yeast) and rice malt syrup has dissolved. Pour into the dry mixture. Mix the ingredients together to form a sticky dough.
3. Tip bread onto a floured board or work surface. Knead by hand for 4–5 minutes.
4. Lightly oil the mixing bowl and place the dough inside. Cover with a tea towel and place into a warm place for 1 hour until dough doubles in size.
5. Place the dough back onto a floured work surface and knead briefly, incorporating sunflower seeds as you go. Shape bread into a round.
6. Place baking paper into the slow cooker insert, flattening the paper as much as possible against the sides of the insert. Add in the dough. Cook on high for 1 1/2 hours (all slow cookers are different, so you may need up to another 30 minutes cooking time).
7. If you want to darken the top of your loaf, place until the grill or broiler for 5 minutes until golden brown.
Note
Styling by Gemma Lush.