Oatmeal Amaranth Seeded Bread Crock Pot Food

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

OATMEAL AMARANTH SEEDED BREAD (CROCK POT)

Steps:

• In a large bowl, combine all dry ingredients, except the topping.
• In a pan, combine milk and water; heat until 120°F (~50C).
• Make a well in the dry ingredients. Pour hot ingredients into the dry ingredients; combine WELL with a wooden spoon.
• Turn dough onto "well floured surface", knead dough until (per the original recipe "until the dough is elastic/pliable and no longer tacky.") I translated that into about 10 minutes of kneading and when the dough was "almost" as soft as a baby's bottom too! ;-).
• Shape dough into a ball; place on a piece of parchment paper; sprinkle with topping ingredients making sure to "gently" press the topping into the dough too! ;-) ; lower into Crock-Pot.
• Hint and Tip.
• I trimmed the excess parchment paper and also made sure the parchment paper inside the Crock-Pot was not touching the bread. ;-).
• Turn Crock-Pot to HIGH.
• Cook for a MINIMUM of 45 minutes! Open lid and check. If it "feels like bread", it is done.
• Hint and Tip.
• Use your finger to poke. It WILL tell you IF it is done. It WILL probably take additional cooking time. Mine too an additional 15 minutes. IF it needs longer, check ONLY at 15 minute intervals after the initial 45 minutes! :).
• When bread is done, remove from Crock-Pot; place on a flat tray; place on the middle rack of the griller/broiler until desired color.
• NOTE.
• Mine took about 15 minutes and note to self: A watched oven never cooks quicker! :).
• Remove from oven; place on a wire rack; cool completely before storing!

SLOW-COOKER STEEL-CUT OATS

Steps:

• In a 6- to 8-quart slow cooker, combine the oats, salt and 4 cups water. Cover and set the cook time to 2 hours on low, at which point the slow cooker will automatically switch to warm. Cook on warm until the oatmeal is creamy and tender, about 6 more hours. (The 6 hours on warm is not optional; the oats will not be done after 2 hours on low. If you wish to cook them more quickly, you can cook for 4 to 5 hours total on low.) Ladle into bowls and serve with the toppings of your choice.

YUMMY AND SUPER EASY CROCK POT OATMEAL

Steps:

• Put the oats and the water, along with anything else you want to add to the mix in the crock pot, turn on to low, and go to bed thinking about what a great breakfast you're going to have!
• I scoop it out of the crock pot and eat it with maple syrup, or blueberry syrup, or pourable fruit, and soy milk--yum!
• To reheat leftovers, I usually add a little water, and stir it a couple of times while microwaving until it's hot.
• You can add other flavorings as you like, such as dried fruits, other sweet spices, diced apples, etc.
• I usually put raisins on after it's cooked because I like them chewy.
• I've been meaning to try dried cranberries.

SLOW COOKER OATMEAL

Steps:

• Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

SLOW-COOKER OATMEAL

Steps:

• In a 1-1/2-qt. slow cooker coated with cooking spray, combine all ingredients. Cover and cook on low for 3-4 hours or until liquid is absorbed and oatmeal is tender. If desired, serve with additional milk, walnuts and cinnamon.

OVERNIGHT SLOW COOKER OATMEAL

Steps:

• Stir water, almond milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon together in a slow cooker.
• Cook on Low for 8 hours to overnight.