Below is the basic recipe, if you need more detail and would like to see some pictures of it, check out the Pantry Eats Blog.
2 Cups warm (not hot) milk (whole or 2%)
2 TB canola oil
1/4 Cup honey
3/4 tsp salt
1 package active dry yeast
2 tsp dough enhancer (optional)
3 Cups whole wheat flour, divided
3/4 to 1 Cup all-purpose flour. (I almost always end up using the full cup).
1. Spray with nonstick cooking spray a 1 quart casserole or souffle dish or other high-sided baking dish. In electric mixer combine milk, oil, honey, salt, yeast, dough enhancer, 1 1/2 cups wheat flour and 1/2 cup all-purpose flour. Mix at medium low speed for 2 minutes.
2. Gradually add remaining wheat flour and 1/4 cup to 1/2 cup all purpose flour. Mix until completely combined. Unlike other bread recipes dough should remain sticky.
3. Transfer to prepared pan and add pan to slow cooker. Cook on high for 3 hours.
Remove from slow cooker and let stand for 5 Minutes before cooling on wire rack.