Slow cooked honey buckwheat and almond bread

Grease a 18cm round cake pan.
Place all the dry ingredients together in the bowl of your mixer and mix on low speed until combined.
Pour in the milk, egg and honey and on low speed bring the dough together and mix for two minutes.
Remove dough from bowl and form into a cobb shape, place into the prepared cake pan. Sprinkle the top of dough with the sea salt.
Place cake pan into the slow cooker and set time for 2 ½ hours on HIGH.
Once cooking is complete. Finish baking in oven for 15 minutes at 180c to give a crunchy top if so desired.
Serve with toppings of your choice both savoury and sweet.