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Crockpot No-Knead Bread

Side Dish 🥗Snack 🍿 American

Crockpot No-Knead Bread bakes up with a tender crumb and a gently crisp exterior, speckled with toasty sesame seeds for nutty aroma and bite. It’s pleasantly yeasty with a subtle saltiness, perfect for slathering with butter or pairing with soups. Serve warm for weeknight dinners, casual brunches, or anytime you want fresh bread without turning on the oven.

  • Prep15 mins
  • Cook2 hrs
  • Serves10
  • DifficultyEasy
Crockpot No-Knead Bread
  1. 1

    Stir 1 cup water and yeast together in a small bowl until the yeast dissolves. Let stand until frothy or foamy, about 10 minutes.

  2. 2

    Mix flour and salt in a plastic container with a tight-fitting lid. Add the yeast mixture and stir with a wooden spoon until evenly combined and no dry flour remains. Add 1 to 2 tablespoons water and stir again; the dough should feel tacky but not wet.

  3. 3

    Cover the container with the lid. Let the dough rise at room temperature for 1 hour.

  4. 4

    Set the slow cooker to High. Cut a piece of parchment paper to line the bottom of the slow cooker.

  5. 5

    Lightly flour a clean work surface. Fold the dough briefly with floured hands to remove any air pockets. Shape it into a round or oval loaf to fit the shape of your slow cooker.

  6. 6

    Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle the remaining seeds generously all around the loaf. Place the dough in the slow cooker and cover with the lid.

  7. 7

    Cook on High for 2 hours. Lift the lid a couple of times during cooking to release steam. An instant-read thermometer inserted deep into the loaf should register between 200 and 210 degrees F (93 to 99 degrees C). The surface should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.

  8. 8

    Remove the loaf from the slow cooker. Transfer to a wire rack and let cool completely before slicing, at least 1 hour.