There’s nothing better than warm, homemade bread—especially when it’s this easy! This Rustic Crockpot Bread has a crispy crust, a soft, airy inside, and takes almost no effort. No kneading, no fancy equipment—just mix, let it rise, and let your slow cooker do the work. Perfect for busy days, cozy dinners, or just because fresh bread makes everything better. Let’s do this!
What You’ll Need
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 1 packet (2 ¼ tsp) instant yeast
- 1 ½ cups warm water
- 1 tbsp olive oil
Pro Tips
- Use warm—not hot—water. If it’s too hot, it’ll kill the yeast. Aim for bathwater warm.
- Don’t overmix. Just stir until everything is combined. A shaggy dough is perfect.
- Line your crockpot. Parchment paper makes it easy to lift out your bread.
- Crisp it up. The slow cooker steams the bread, so if you love a crunchy crust, pop it in the oven for 5-10 minutes after.
Tools You’ll Need
- Mixing bowl
- Wooden spoon
- Parchment paper
- Crockpot (slow cooker)
- Kitchen towel
- Baking sheet (optional, for crisping)
Substitutions & Variations
- Whole Wheat Version: Swap 1 cup of all-purpose flour for whole wheat flour.
- Herbed Bread: Add 1 tsp of dried rosemary, thyme, or Italian seasoning.
- Garlic Parmesan: Mix in ¼ cup grated Parmesan and 1 tsp garlic powder.
Make Ahead Tips
- You can mix the dough the night before and let it rise in the fridge overnight. Just bring it to room temp before cooking!
How to Make It
1. Mix the Dough
In a large bowl, stir together the flour, salt, and yeast. Add warm water and olive oil, then mix until a rough dough forms.
2. Let It Rise
Cover the bowl with a kitchen towel and let the dough rise for about 1 ½ to 2 hours, until doubled in size.
3. Shape and Transfer
Place a sheet of parchment paper in the crockpot. Lightly flour your hands, gently shape the dough into a round, and place it inside.
4. Cook in the Crockpot
Cover and cook on high for 2–2.5 hours until the bread is firm and the bottom is golden brown.
5. Crisp It Up (Optional)
For a crunchier crust, transfer the bread to a baking sheet and bake at 400°F (200°C) for 5–10 minutes.
6. Cool & Enjoy
Once the bread is done, let it cool on a wire rack for at least 15 minutes before slicing. This helps the inside set and keeps it from becoming too dense. Then, slice, spread with butter, and enjoy!
Leftovers & Storage
- Store at room temp in a bread bag or wrapped in a clean kitchen towel for up to 2 days.
- For longer storage, slice and freeze for up to 3 months. Toast straight from the freezer!
Time to Enjoy!
That’s it! Fresh, homemade bread with almost zero effort. Perfect for dipping in soup, making sandwiches, or slathering with butter. Give it a try and let me know how it goes—I’d love to hear if you tried any fun variations! Leave a comment below! 🍞💛
