Fresh and Sweet Slow Cooker Wheat Bread

In a small saucepan combine 1/2 cup milk and 1/2 cup cold water; bring to boil. Remove from heat and add molasses, brown sugar, butter and salt; whisk well, then cool to lukewarm.

In a large mixing bowl combine warm water and yeast; whisk until dissolved. Add lukewarm milk mixture.

Beat in all-purpose flour, one cup at a time. Add whole wheat flour, one cup at a time until the dough is sticky.

Set slow cooker on high and let preheat. Grease a 9" loaf pan. Fill the loaf pan halfway with dough, and pound down until even. Brush the top of dough with remaining milk if you'd like, though this brushing is optional.

Place a trivet in bottom of your slow cooker. Then place the loaf pan on trivet, and cover, loosely, with tin foil, to prevent condensation from dripping on bread. Cover the slow cooker with lid and cook for 3 hours on high.

Test bread readiness by thumping with fingers. It should sound hollow. Remove the bread from loaf pan and place it on a wire rack to cool.