YIELD Makes 8 to 10 servings
|3||cups whole wheat flour, divided|
|2||cups warm (not hot) whole milk|
|3/4||to 1 cup all-purpose flour, divided|
|2||tablespoons vegetable oil|
|1||package (1/4 ounce) active dry yeast|
Slow Cooker Directions
- Spray 1-quart casserole, soufflé dish or other high-sided baking pan that fits into slow cooker with nonstick cooking spray. Combine 1-1/2 cups whole wheat flour, milk, 1/2 cup all-purpose flour, honey, oil, yeast and salt in large bowl. Beat with electric mixer at medium speed 2 minutes.
- Add remaining 1-1/2 cups whole wheat flour and 1/4 cup to 1/2 cup all-purpose flour until dough is no longer sticky. (If mixer has difficulty mixing dough, mix in remaining flours with wooden spoon.) Transfer to prepared dish.
- Make foil handles (see page 00). Place dish in slow cooker. Cover; cook on HIGH 3 hours or until edges are browned.
- Use foil handles to lift dish from slow cooker. Let stand 5 minutes. Unmold on wire rack to cool.
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||19 %|
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