Stir in yogurt, warm milk, and salt.
In a medium bowl stir together all-purpose flour and whole wheat flour.
Add 2 1/2 cups of the flour mixture to yeast mixture; stir just until combined.
Credit:Jacob Fox
Reserve the remaining 1 1/2 cups flour mixture.
Cover bowl with plastic wrap; let stand at room temperature for 2 hours.
Stir 1 1/4 cups of the remaining flour mixture into dough.
Sprinkle a work surface with the remaining 1/4 cup flour mixture; turn dough out onto the floured surface.
Gently knead for 2 1/2 to 3 minutes or until flour is incorporated (dough will be sticky).
Cover dough on work surface and let stand at room temperature for 30 minutes more.
Lightly coat a 6-quart slow cooker with cooking spray.
Line the bottom of the cooker with parchment paper; coat paper with cooking spray and sprinkle with cornmeal.
Dust top of dough lightly with additional flour.
Use a pastry scraper or wide spatula to loosen dough from surface.
(Do not lift the lid.)
Remove bread from cooker; peel off parchment paper.
Place bread on an ungreased baking sheet.
Transfer to a wire rack; cool completely before slicing.
2,000 calories a day is used for general nutrition advice.
