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2 c Dry milk, warm/reconstituted
2 tb Vegetable oil
1/4 c Honey
3/4 ts Salt
1 pk Active dry yeast
3 c Whole wheat flour
3/4 c All-purpose flour (to 1 cup)
Preheat slow cooker (3 1/2 or 5 quart) on high for 30 minutes.
Combine warm, not hot, milk, oil, honey, salt, yeast, and half the flour. With electric mixer, beat well for about 2 minutes. Add remaining flour; mix well. place dough in well greased bread 'n Cake pan; cover. Let stand for 5 minutes. Place pan in slow cooker. Cover and bake on high setting for 2 to 3 hours.
Remove pan and uncover. let stand 5 minutes. Unmold and serve warm.
1 tsp. granulated sugar
1-1/3 cups warm water
1 envelope active dry yeast (1 scant Tbsp. )
2 cups all purpose flour
1 Tbsp. granulated sugar
2 Tbsp. cooking oil
1 tsp. dried whole oregano
1 tsp. ground sage
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. salt
1 cup all purpose flour
Stir first amount of sugar in warm water in large warmed bowl. Sprinkle with yeast. Let stand for 10 minutes. Stir to dissolve yeast. Add next 8 ingredients. Beat on low to moisten. Beat on medium for 2 minutes. Work in second amount of flour. Turn into greased 3-1/2 quart slow cooker. Smooth top with wet spoon or hand. Place 5 paper towels between top of slow cooker and lid. Put wooden match or an object 1/8-inch thick between paper towels and edge of slow cooker to allow a bit of steam to escape. Do not lift lid for the first 2 hours cooking time. Cook on High for about 2-1/2 hours. Loosen sides with knife. Turn out onto rack to cool. Cuts into 14 slices.