Oatmeal Amaranth Seeded Bread (CROCK POT)

The scent of freshly baked bread always takes me back to my grandmother’s kitchen. She had this uncanny ability to transform simple ingredients into the most comforting, soul-satisfying loaves imaginable. While her recipes were closely guarded secrets, the warmth and love infused into each slice are memories I cherish. This Oatmeal Amaranth Seeded Bread, baked in a slow cooker, is a modern twist on that classic comfort, offering a remarkably easy way to enjoy homemade bread with a delightful nutty flavor and wholesome goodness.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes + additional time as needed
• Total Time: 1 hour 5 minutes + additional time as needed
• Servings: 10-12
• Yield: 1 loaf
• Dietary Type: Vegetarian

Ingredients

• 2 cups bread flour
• ¾ cup oat flour
• ¼ cup amaranth flour
• 2 teaspoons fast rising yeast
• ½ tablespoon sugar
• 1 teaspoon salt
• 1 cup whole milk
• ½ cup water
• Parchment paper
• 2 teaspoons sunflower seeds, finely ground
• 2 teaspoons pepitas (pumpkin seeds), finely ground
• 2 teaspoons walnuts, finely ground

Equipment Needed

• Large bowl
• Saucepan
• Wooden spoon
• Measuring cups and spoons
• Slow cooker (Crock-Pot)
• Wire rack
• Baking sheet
• Griller/Broiler (optional)

Instructions

1. In a large bowl, thoroughly combine all the dry ingredients: bread flour, oat flour, amaranth flour, fast rising yeast, sugar, and salt. Make sure they are well mixed for even rising.

2. In a saucepan, combine the whole milk and water. Heat the mixture over medium heat until it reaches a temperature of 120°F (~50°C). Use a thermometer to ensure accuracy; the milk should be warm to the touch but not scalding.

3. Create a well in the center of the dry ingredients in the bowl. Pour the warmed milk and water mixture into the well.

4. Using a wooden spoon, mix the wet and dry ingredients together until a shaggy dough forms. Ensure all the dry ingredients are incorporated.

5. Turn the dough out onto a well-floured surface. Knead the dough vigorously for approximately 10 minutes, or until it becomes elastic, pliable, and no longer tacky. The dough should feel smooth and soft, almost like a baby’s bottom. Adding flour as needed during kneading to prevent sticking.

6. Shape the kneaded dough into a ball. Place the dough ball on a piece of parchment paper.

7. In a small bowl, combine the finely ground sunflower seeds, pepitas, and walnuts for the topping.

8. Sprinkle the seed and nut topping evenly over the top of the dough ball. Gently press the topping into the dough to ensure it adheres during cooking.

9. Carefully lower the dough (still on the parchment paper) into the Crock-Pot.

10. Trim any excess parchment paper so that it doesn’t touch the sides of the Crock-Pot insert. This prevents the paper from burning.

11. Set the Crock-Pot to HIGH.

12. Cook for a minimum of 45 minutes. After 45 minutes, open the lid and check the bread’s progress.

13. To check for doneness, gently poke the bread with your finger. If it feels firm and sounds hollow when tapped, it’s likely done. If it still feels soft or doughy, it needs more cooking time.

14. The bread will likely require additional cooking time beyond the initial 45 minutes. Check it in 15-minute intervals after the initial check. My bread often takes an additional 15-30 minutes, depending on the Crock-Pot.

15. Once the bread is cooked through, carefully remove it from the Crock-Pot using the parchment paper as a sling.

16. Place the bread on a baking sheet. (Optional: to brown the top) place on the middle rack of the broiler until golden brown.

17. Remove the bread from the oven and place it on a wire rack to cool completely before slicing and serving.

Expert Tips & Tricks

• Flour Power: The type of flour you use significantly impacts the bread’s texture. Bread flour has a higher protein content, leading to a chewier crumb. Oat flour adds a subtle sweetness and tenderness, while amaranth flour contributes a nutty flavor and nutritional boost.
• Yeast Activation: Ensuring your yeast is active is crucial for a good rise. If you’re unsure, proof the yeast by mixing it with warm water and a pinch of sugar. If it foams within 5-10 minutes, it’s good to go.
• Slow Cooker Variation: Different slow cookers heat differently. Keep a close eye on your bread, and adjust the cooking time as needed. Using an oven thermometer inside the slow cooker (away from the bread) can help understand the cooker’s temperature.
• Browning Boost: Slow cookers don’t typically brown bread. For a beautifully browned crust, briefly broil the bread after it’s cooked through. Watch it carefully, as it can burn quickly under the broiler.
• Kneading Notes: Kneading develops the gluten in the flour, creating the bread’s structure. Don’t skimp on the kneading time; a well-kneaded dough will result in a lighter, airier loaf.

Serving & Storage Suggestions

Serve this Oatmeal Amaranth Seeded Bread warm with a pat of butter, a drizzle of honey, or alongside a hearty soup or stew. It also makes excellent toast or sandwiches.

Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 2 months. To reheat, thaw the bread at room temperature or toast it directly from frozen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	159.9 kcal	N/A
Calories from Fat	21 g	14%
Total Fat	2.4 g	3%
Saturated Fat	0.7 g	3%
Cholesterol	2.4 mg	0%
Sodium	245.5 mg	10%
Total Carbohydrate	29.4 g	9%
Dietary Fiber	2.1 g	8%
Sugars	2.2 g	N/A
Protein	5.5 g	11%

Variations & Substitutions

• Gluten-Free Option: Substitute the bread flour with a gluten-free all-purpose blend. Ensure the blend contains xanthan gum or another binding agent.
• Dairy-Free Version: Replace the whole milk with almond milk, soy milk, or another non-dairy alternative.
• Sweet Treat: Add a tablespoon of maple syrup or honey to the dough for a sweeter bread.
• Herb Infusion: Mix in a teaspoon of dried rosemary, thyme, or oregano for a savory twist.
• Seed Sensations: Experiment with different seeds in the topping, such as flax seeds, chia seeds, or sesame seeds.

FAQs (Frequently Asked Questions)

Q: Can I use regular active dry yeast instead of fast rising yeast?
A: Yes, you can. However, you’ll need to proof the active dry yeast in warm water with a pinch of sugar before adding it to the dry ingredients. Allow it to sit for 5-10 minutes until it foams.

Q: Why is my bread still doughy after the recommended cooking time?
A: Slow cookers can vary in temperature. If your bread is still doughy, continue cooking it in 15-minute intervals, checking for doneness each time.

Q: Can I bake this bread in the oven instead of a slow cooker?
A: Yes, you can. Bake it in a preheated oven at 375°F (190°C) for approximately 30-40 minutes, or until golden brown and cooked through.

Q: How do I prevent the bottom of the bread from getting soggy in the slow cooker?
A: Ensure the parchment paper isn’t touching the side of the cooker, and can allow some air circulation to prevent sogginess. You can also place a few crumpled balls of aluminum foil under the parchment paper to elevate the bread slightly.

Q: Can I freeze the dough before baking?
A: Yes, you can. Shape the dough into a ball, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag. Freeze for up to 2 months. Thaw the dough overnight in the refrigerator before baking.

Final Thoughts

I wholeheartedly encourage you to try this Oatmeal Amaranth Seeded Bread recipe. It’s a fantastic way to bring the joy of homemade bread into your kitchen with minimal effort. The slow cooker method creates a wonderfully moist and flavorful loaf that’s perfect for any occasion. Experiment with different variations, share your creations with loved ones, and don’t hesitate to let me know how it turns out! Bon appétit!