Literally The Best Bread Recipe Ever (Adapted)

To adapt this whole wheat bread recipe for a gluten-free diet, you can substitute the whole wheat flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately to help with the bread's structure. Additionally, you may need to adjust the liquid amounts slightly, as gluten-free flours can absorb moisture differently.

To store your homemade slow cooker bread, let it cool completely on a wire rack. Once cooled, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can freeze the bread by slicing it and placing it in an airtight container or freezer bag for up to 3 months. Just thaw slices as needed!

This whole wheat bread pairs wonderfully with a variety of dishes. You can enjoy it with soups, stews, or salads for a wholesome meal. It also makes a great base for sandwiches, especially with hearty fillings like turkey, avocado, or roasted vegetables. For a breakfast option, try toasting it and spreading some almond butter or jam.

Yes, you can use instant yeast instead of active dry yeast in this whole wheat bread recipe. Simply replace the same amount of active dry yeast with instant yeast, and you can skip the step of proofing it in warm water. Just mix it directly with the dry ingredients and proceed with the recipe as usual.

To check if your slow cooker bread is done, look for a spongy top that springs back when lightly pressed. Additionally, the bottom and sides should have a nice brown color. If you're unsure, you can also use a toothpick inserted into the center; it should come out clean if the bread is fully cooked.