Slow Cooker No-Knead Bread

Combine 1 cup of water and yeast in a small bowl, stirring until the yeast is fully incorporated. Allow it to sit for 10 minutes, or until it becomes frothy and bubbly.

In a separate container, mix together 2 cups of flour and 1 teaspoon of salt. Add the yeast mixture to this combination, stirring until everything is well combined and there are no visible signs of flour. Add 1 to 2 tablespoons more water, stirring again until the dough has a tacky but not wet texture.

Cover the container with a tight-fitting lid and let it sit at room temperature for 1 hour, allowing the dough to rise.

Place a slow cooker on high heat and cut a piece of parchment paper to fit the bottom of your slow cooker.

Prepare a clean work surface by dusting it with flour, then gently fold the dough over itself a few times to eliminate any air pockets. Shape the dough into your desired loaf shape, whether that's a round or an oval.

Sprinkle some sesame seeds onto the bottom of your slow cooker, then generously cover the rest of the loaf with them. Place the dough in the slow cooker and cover it with a lid.

Cook on high heat for 2 hours, occasionally lifting the lid to release any steam that builds up. Use a thermometer to check that the internal temperature of the bread has reached between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. When you tap the bottom, it should sound hollow.

Once cooked, remove the loaf from the slow cooker and transfer it to a wire rack. Allow it to cool completely, at least for 1 hour, before slicing and serving.