Crockpot Peasant Bread

In a large bowl or in the bowl of a stand mixer fitted with dough hook attachment, whisk together water, yeast and salt until yeast is dissolved.

Add all of the flours and stir until just combined (do not knead). Cover bowl with a towel and let it rise until dough rises and flattens, about 2 hours.

Punch down risen dough and divide into 2 equal pieces on a lightly floured surface. Place one half in a lidded (not airtight) container and place in fridge to bake later.

Dust top of the remaining loaf lightly with flour, then pick it up with your hands and quickly shape it into a ball by stretching the surface of the dough as you turn it.

Place ball in the center of a parchment paper lined crockpot (mine is a 5.5-quart oval). Turn heat to the highest setting, cover crockpot and let it bake until dough is browned and firm on the bottom and firm to the touch (not mushy or too soft) on the top, anywhere from 1-2 hours.

NOTE: Try your best to not lift the lid until you’re pretty sure the bread is done or you risk the dome top collapsing, thereby resulting in a flatter loaf.

Remove bread from crockpot and place it on a baking sheet and under the broiler in your oven for a few minutes until top is golden brown. Remove it from the oven and place it on a cooling rack to cool completely before slicing.

Recipe adapted from Artisan Bread in Five Minutes a Day.