Slow Cooker Multigrain Artisan Bread Recipe

Dissolve yeast in c. of warm water. Add tsp. of the brown sugar to help feed the yeast. Let sit for 5 minutes.

Mix dry ingredients together in a bowl - flours, salt, corn meal, and other grains and seeds.

In a warm stand-mixer bowl, pour the balance of the water, the melted butter, and the brown sugar. Stir until brown sugar is dissolved and then add yeast/water mixture.

Using the dough hook on the stand mixer, on lowest setting, start to add dry ingredients one cup at a time, stopping the mixer and scraping down the sides of the bowl. Once the dry ingredients are incorporated, put the mixer on #2 speed and let it mix for 5 minutes or until the dough pulls away from the sides of the bowl.

Put the dough in a greased bowl and cover with a damp towel. Set on the counter in an area free of drafts and drastic temp changes. Leave the dough to rise overnight or for at least 10-12 hours.

Punch down and turn out onto a floured surface. Knead the bread for 2 minutes.

Grease the slow cooker liner. Place the parchment paper cut out in the bottom of the liner and sprinkle the tsp. corn meal all over the parchment paper. Place the bread dough in the slow cooker. It will rise as the slow cooker heats up. Turn crock pot to HIGH (approx. 200F) .

Cover the inside of the slow cooker lid with aluminum foil, shiny side toward the bread dough crimping edges to secure to lid.

Let cook for 2 hours and then test by inserting a kitchen thermometer into the center of the loaf. If the internal temp is 190 - 200F, the bread is done. It will also have a hollow sound when tapped. If not done, continue cooking checking internal temp at hour intervals.

Remove from slow cooker when done and let cool on rack. Cut with serrated knife when serving.