Crock Pot Pumpernickel Bread

Dreamer in Ontario's Note:

Another crock pot bread recipe from www.justslowcooking.com that I'm planning on trying soon. You'll know I've made it when you see my photo attached to the recipe.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 14

Yield: 1.0 loaf

• 1 teaspoon granulated sugar
• 1 1⁄3; cups warm water
• 1 (8 g) envelope active dry yeast (1 Tbsp, scant. )
• 1 cup unbleached all-purpose flour
• 1 cup rye flour
• 2 tablespoons molasses (not blackstrap)
• 2 tablespoons cooking oil
• 2 tablespoons cocoa
• 1 teaspoon salt
• 2 teaspoons caraway seeds (optional)
• 1 cup rye flour

Directions:

1. Stir sugar into warm water in large bowl and sprinkle yeast over top.
2. Let stand for 10 minutes then stir to dissolve yeast.
3. Add next 7 ingredients and beat on low to moisten.
4. Beat on high for 2 minutes.
5. Stir in second amount of rye flour.
6. Grease bottom of 3-1/2 quart slow cooker. Turn dough into cooker.
7. Place 5 paper towels between top of slow cooker and lid.
8. 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.
9. Do not lift lid for the first 1-3/4 hours cooking time.
10. Cook on High for about 2 hours.
11. Loosen sides with knife and turn out onto rack to cool.
12. Cut into 14 slices.