This is yet another amazing crockpot recipe for busy people everywhere. Once you mix up the batter, it rises and bakes in the crockpot.
The recipe is adapted from a book called The Vegan Slow Cooker by Kathy Hester.
My initial thought was "Bread in the slow cooker? Really?" I was expecting it to be undercooked and gooey in the middle. But I was pleasantly surprised by the outcome.
This is not one of those leave it all day and come home to a meal kind of recipes. You have to monitor the cooking time, but you can leave it unattended while it rises. The recipe says to let it rise for 1 hour, but I had to go out for a while and it rose for more like 4 hours. You can also split the dough in half, store one half in the fridge in an airtight bag and make two smaller loaves.
Don't forget to put the towel over the pot before you put the lid on. This will keep the condensation from dripping on the bread and making it gooey.
Babaganouj is a perfect parter for this bread. With a salad on the side, this is a quick and flavourful lunch that will impress your guests even when you're too busy to cook. Be sure to cooke the eggplant the night before and then store it in the fridge with the peel on. I put some balled up aluminum foil in the bottom of a plastic container to allow the juices to drip off as it cooled in the fridge overnight and just whipped it up in the food processor before my guests arrived.
Combine the yeast, warm water and agave nectar in a small bowl. Let sit about 10 minutes to proof (yeast begins to grow and bubbles appear). Add olive oil.
Mix flours, salt and rosemary in a large bowl. Add yeast mixture to flour mixture and mix until well combined. Knead briefly and turn onto a floured surface. Shape dough into an oval or circle or whatever shape your slow cooker is.
Spray slow cooker with cooking spray and place dough in. Sprinkle with pink Himalayan salt and drizle with a bit of olive oil. Cover and let rise for 1 hour (or more). Place a tea towel between the lid and the slow cooker to catch the condensation. Cook on high for 1 1/2 to 2 hours.
Rinse the eggplant and prick it at least an inch deep with a fork in a dozen places. This is important -- otherwise the eggplant can explode in the oven.
Roast the eggplant in a preheated 375 degree oven, turning frequently, for about 40 minutes. Transfer the eggplant to a colander, slit it open and let the juices drain off as it cools. Discard the dark skin.
Place all ingredients in a food processor and process until smooth. Garnish with parsley if desired.
Get FREE updates in your inbox!