2/3 cup powdered milk
2 cups warm water
2 Tbsp. canola or vegetable oil
1/2 cup honey
3/4 tsp. salt
1 envelope or 2 1/4 tsp. active dry yeast
3 cups whole wheat flour
1 cup flour
In a mixing bowl, dissolve powdered milk in warm water, then combine with oil, honey, salt, yeast* and half of both flours. With an electric mixer, beat on low speed for 2 minutes. Add remaining flours and beat on low until combined. Place dough in a greased 4-5 quart slow cooker. Cover and cook on high for 2 hours. Makes 10-15 servings.
Remove stoneware from slow cooker and let stand 5 minutes. Invert bread onto a serving platter while still hot.
*note: you do NOT need to let yeast or dough rise separately.