Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 24

PREPARATION TIME: 20 MINUTES

COOKING TIME: 6–9 HOURS

MAKES 1 LARGE LOAF

VEGETARIAN

Like rye bread, this is a dense-textured loaf.

2 tbsp vegetable oil, plus extra for oiling

1 tbsp dried yeast (not fast-action dried yeast)

4 tbsp warm water

250ml (9fl oz) lukewarm milk

50g (2oz) jumbo rolled oats

25g (1oz) oatmeal

1 tsp salt

2 tbsp clear honey

1 egg, beaten

25g (1oz) sunflower seeds

425g (15oz) white bread flour, plus extra for dusting

Lightly oil a large deep, non-stick 1kg (2¹/₄lb) loaf tin and place a trivet, up-turned heatproof saucer or cushion of crumpled foil into the base of the slow cooker dish. Pour in enough cold water to come just below the surface of the trivet, about 200ml/7fl oz.

Place the yeast in a small bowl, add the warm water and set aside for 10 minutes or until frothy. Place the oil, milk, oats, oatmeal, salt, honey, egg and half of the sunflower seeds into a mixing bowl and whisk to combine. Add the frothy yeast mixture, then sift in the flour and mix until smooth.

Turn the dough out onto a well-floured surface and knead for at least 5–10 minutes or until smooth and elastic, adding more flour as you need it. Roll the dough into a cylinder the same length as the prepared tin and place smooth side up into the tin.

Sprinkle the remaining sunflower seeds over the top of the dough and cover with a large piece of oiled foil, leaving plenty of space for the loaf to rise, but very tightly sealed around the edges.

Place the tin on top of the trivet or foil in the slow cooker, cover with the lid and cook on low overnight or for up to 9 hours. Remove the tin from the slow cooker and allow to cool for 5 minutes before turning out.