Hi Sarah, I only tried baking this rye bread once in the oven and it had a pale/dried out on top but the loaf was perfectly edible (there’s a photo of it in my Instagram Stories under Rye Bread heading. I’ve looked at some scrawled notes I made at the time and I think I baked it at 220C fan for 10 minutes and then 160C fan for 40 – 70 (until internal temperature 99C). I also made a note that it could be done at 205C fan for 75 – 90 minutes. If I were to try this again I might put the loaf tin in a Dutch Oven in the oven or put foil on top for first half to prevent the surface drying out so much. Do let me know how you get on.

Hi Sharon, I can’t see why you wouldn’t be able to as putting it into the slow cooker is no different from putting it in an oven.