Slow Cooker Easter Bread

Yes, you read that right. Slow cooker bread! A perfect way to get a lovely loaf of bread without having to faff with proving and pre-heating your oven. PLUS if you have hoards of family arriving, you can use your oven for something else! This recipe is, as always, gluten free, wheat free, vegan and unrefined.

You will need a bit of time for this one, as although it is using a slow cooker, you will need to keep an eye on the cooking time. Now, on to the good bit.


  • 100g quick oats
  • 200ml warm milk of choice
  • 10g chia
  • 20g ground flax – if you only have 1 of flax or chia, just use 30g rather than having to buy the other.
  • 150ml milk of choice and water mixture (half and half)
  • 10g quick action yeast
  • 40g coconut sugar
  • 15g coconut oil (melted)
  • 2 tsp mixed spice
  • 1 1/2 tsp cinnamon
  • 300g buckwheat flour – if you aren’t a fan of buckwheat flour then have a play with some other flour. If you don’t have a gluten intolerance then you can always use a wholegrain wheat flour, rye or spelt. Just have a fiddle with the liquid you add as it may need a little more/less.
  • 1tsp turmeric powder
  • 100g sultanas – or your choice of dried fruit. Chopped dates, cranberries, raisins…


  1. Take your first 200ml milk of choice and warm. Add the oats and leave to sit until all of the milk is absorbed. You can do this while you are getting all of the other ingredients ready.
  2. Warm the milk and water mix slightly and add to the flax/chia seeds. Leave to thicken until really gloopy. You’ll need to give it a bit of a stir every now and then to stop all of the seeds sticking together.
  3. In another bowl add the flour you are using, sugar, yeast spices apart from the turmeric. 
  4. Once the oats have softened in the milk and the seeds are gloopy, add them both to the dry mixture and combine well. If you are finding the mixture is too wet then add more flour until it becomes a soft dough. Add the sultanas and knead through.
  5. Split the mixture in half.
  6. Flatten out one half on the surface and add the tsp of turmeric in to the middle. Bring the side up over and fold over. Then knead the dough to combine it in fully. You should notice the difference in colour.
  7. Roll out the 2 doughs to long pieces and gently intertwine the 2 so you have one long piece of dough. Gently roll in to a swirl (like you would with a cinnamon roll).
  8. Grease your slow cooker, both base and sides and line base.
  9. If your slow cooker is a oval shaped, then carefully shape the loaf in to an oval. If you have a circular slow cooker then you should be able to just pop it straight in.
  10. Cook on low for half an hour then turn it to high for between and hour and an hour and a half (you may even need slightly longer as it can vary between the slow cookers). Keep an eye on the loaf to check it doesn’t over cook and dry out. As soon as you lightly press the centre and it feels firm then take it out and leave it on a cooling rack.
  11. If you want to glaze the loaf, while it’s still hot, either brush it with some maple syrup or boil a couple of tablespoons of coconut sugar with a little water and brush over the top.
  12. Serve with your favourite spreads and ENJOY!

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