Recipes and Cooking Slow Cooker Herb and Garlic Peasant Bread 4.3 (7) 1 Review "Baking" this peasant bread recipe in your slow cooker gives it terrific texture--as does the plain yogurt that makes it moist and delicious! Season the recipe with your favorite fresh herbs from your garden. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 11, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Stand Time: 2 hrs 40 mins Slow Cook Time: 2 hrs 15 mins Broil Time: 3 mins Total Time: 5 hrs 23 mins Servings: 16 Yield: 1 loaf (16 slices) Jump to Nutrition Facts Ingredients 1 ¼ cup warm water (105°F to 115°F) 1 tablespoon active dry yeast 1 teaspoon sugar ¼ cup warm milk (105°F to 115°F) 2 cloves garlic, minced ½ cup plain yogurt (room temperature) 1 tablespoon snipped fresh thyme, basil, or rosemary 2 ½ teaspoon salt 3 ¾ cup all-purpose flour ¼ cup whole wheat flour Nonstick cooking spray 1 tablespoon yellow cornmeal Directions In an extra-large bowl stir together the warm water, yeast, and sugar; let stand about 10 minutes or until mixture is foamy. 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. 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. 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. 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. If possible, turn the crockery liner a half-turn halfway through cooking (do not lift the lid). 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. Slow Cooker Onion and Dill Peasant Bread: Prepare dough as directed in Step 1, except omit garlic and herb. Stir 1 tablespoon dill seeds and 1 tablespoon minced dried onion in with the yeast mixture, yogurt, warm milk, and salt. Continue as directed through Step 5. If desired, before broiling, brush the top of the loaf with 1 tablespoon melted butter and sprinkle with 1/4 to 1/2 teaspoon kosher or coarse salt.Nutrition analysis per serving: 133 calories, 4 g protein, 26 g carbohydrate, 1 g total fat (1 g sat. fat), 3 mg cholesterol, 1 g fiber, 1 g total sugar, 1% Vitamin A, 1% Vitamin C, 409 mg sodium, 3% calcium, 8% iron Slow Cooker Fennel and Black Pepper Peasant Bread: Prepare dough as directed, except omit garlic and herb. Stir 2 teaspoons fennel seed and 1/2 teaspoon freshly ground black pepper in with the yeast mixture, yogurt, warm milk, and salt. Continue as directed. Nutrition analysis per serving: 126 calories, 4 g protein, 26 g carbohydrate, 1 g total fat (0 g sat. fat), 1 mg cholesterol, 1 g fiber, 1 g total sugar, 0% Vitamin A, 0% Vitamin C, 372 mg sodium, 3% calcium, 8% iron Rate it Print Nutrition Facts (per serving) 126 Calories 1g Fat 26g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 126 % Daily Value * Total Fat 1g 1% Cholesterol 1mg 0% Sodium 372mg 16% Total Carbohydrate 26g 9% Total Sugars 1g Protein 4g Vitamin C 0.4mg 2% Calcium 26mg 2% Iron 1.5mg 8% Potassium 72mg 2% Folate, total 73.3mcg 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.