Slow-Cooked Sourdough Peasant Bread

Prep Time:
25 mins
Stand Time:
2 hrs 30 mins
Slow Cook Time:
2 hrs 15 mins
Broil Time:
2 mins
Total Time:
5 hrs 12 mins
1 loaf (16 servings)


  • 1 ¼ cup warm water (105°F to 115°F)

  • 1 tablespoon active dry yeast

  • 1 teaspoon sugar

  • ½ cup plain yogurt, at room temperature

  • ¼ cup warm milk (105°F to 115°F)

  • 2 ½ teaspoon salt

  • 3 ¾ cup all-purpose flour

  • ¼ cup whole wheat flour

  • Nonstick cooking spray

  • 1 tablespoon yellow cornmeal


  1. In an extra-large bowl stir together the warm water, yeast, and sugar; let stand about 10 minutes or until mixture is foamy. Stir in yogurt, warm milk, and salt. In a medium bowl stir together all-purpose flour and whole wheat flour. Add 2 1/2 cups of the flour mixture to yeast mixture; stir just until combined. Reserve the remaining 1 1/2 cups flour mixture. Cover bowl with plastic wrap; let stand at room temperature for 2 hours.

  2. Stir 1 1/4 cups of the remaining flour mixture into dough. Sprinkle a work surface with the remaining 1/4 cup flour mixture; turn dough out onto the floured surface. Gently knead for 2 1/2 to 3 minutes or until flour is incorporated (dough will be sticky). Cover dough on work surface and let stand at room temperature for 30 minutes more.

  3. Lightly coat a 6-quart slow cooker with cooking spray. Line the bottom of the cooker with parchment paper; coat paper with cooking spray and sprinkle with cornmeal. Dust top of dough lightly with additional flour. Use a pastry scraper or wide spatula to loosen dough from surface. Place dough in the center of the prepared cooker, keeping dough in a round shape and gently handling dough so you don't disturb the air bubbles that have formed.

  4. Cover and cook on high-heat setting for 2 1/4 to 2 1/2 hours or until an instant-read thermometer inserted near the center registers 200°F, giving the crockery liner a half-turn after 1 1/2 hours of cooking, if possible. (Do not lift the lid.)

  5. Preheat broiler. Remove bread from cooker; peel off parchment paper. Place bread on an ungreased baking sheet. Broil 4 to 6 inches from the heat for 2 to 3 minutes or until bread is golden and surface is no longer moist. Transfer to a wire rack; cool completely before slicing.

Nutrition Facts (per serving)

125 Calories
1g Fat
25g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 125
% Daily Value *
Total Fat 1g 1%
Cholesterol 1mg 0%
Sodium 372mg 16%
Total Carbohydrate 25g 9%
Total Sugars 1g
Protein 4g
Vitamin C 0.1mg 1%
Calcium 25mg 2%
Iron 1.5mg 8%
Potassium 70mg 1%
Folate, total 73.2mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles