Slow Cooker Herb and Garlic Peasant Bread

Directions

1. In an extra-large bowl stir together the warm water, yeast, and sugar; let stand about 10 minutes or until mixture is foamy.
2. In a small bowl stir together warm milk and garlic. Stir milk mixture, yogurt, thyme, and salt into yeast mixture. In a medium bowl stir together all-purpose flour and whole wheat flour. Add 2-1/2 cups of the flour mixture to the yeast mixture; stir just until combined. Cover bowl with plastic wrap; let stand at room temperature for 2 hours. Set remaining flour mixture aside.
3. Stir 1-1/4 cups of the remaining flour mixture into dough. Sprinkle a work surface with remaining 1/4 cup flour mixture; turn dough out onto the floured surface. Knead for 2 to 3 minutes (dough will be sticky; flour hands as needed). Cover dough on work surface; let stand at room temperature for 30 minutes.
4. Lightly coat the inside of a 6-quart slow cooker with cooking spray. Line the bottom of the cooker with parchment paper; coat paper with cooking spray and sprinkle evenly with cornmeal. Dust top of dough lightly with additional all-purpose flour; shape dough into a "loose" ball using well-floured hands. Place dough in the center of the prepared cooker.
5. 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 degrees F. If possible, turn the crockery liner a half-turn halfway through cooking (do not lift the lid).
6. Preheat broiler. Remove loaf from cooker by carefully inverting onto a wire rack; if necessary, peel off parchment paper. Turn loaf upright and place on an ungreased baking sheet. Broil 5 to 6 inches from the heat for 3 to 4 minutes or until top of loaf is light brown and surface is no longer moist. Transfer to a wire rack; cool completely before slicing.