300-350mlwarm water(start with 300ml in recipe and add more if needed)
Weigh the wholemeal flour into a large bowl, add the dry yeast, sugar and salt, and mix together
Slowly pour in the warm water and combine it all into a dough. Add it a bit at a time so you don't make the dough too sticky. I use a knife to bring all of the ingredients together initially and start to form the dough.
Once your dough has come together, bring it out onto a floured worksurface and knead it for 10 minutes. I use the palms of my hands to push down, and keep turning it.
Line the pot in your slow-cooker with baking paper, and pop the dough in.
Pop the lid on and bake on high for around 2 hours. This may vary depending on the size and shape of your slow-cooker. The bit the bakes the most slowly is the top of the loaf, so once this is cooked through and no longer raw you know that the bread is cooked through.
Once cooked through, lift out the bread in the baking paper and flip it over- the nice browned crust will be on the underside! Lift the bread out using the baking paper. The bottom should be crusty and the top should be springy, not squishy. (If you have a digital cooking thermometer, the middle of the loaf should be around 90C.) If the loaf isn’t ready, pop it back into the slow cooker for 15 mins and test again – it could take up to 2 hrs 30 mins.If you fancy your loaf being a more golden brown colour, you can always pop into the oven for 10 minutes to deepen the colour and crisp the crust (at 220c).
You can mix white and wholemeal flour if you prefer, or add some seeds for a granary loaf!