In a medium sized bowl, pour the warm water and spread the yeast atop the water. Leave untampered for 5 minutes to proof the yeast. It'll be ready if it foams a little and the yeast completely dissolves
Melt the margarine in the microwave and stir in the milk and sugar. Pour this mixture into the proofed yeast and stir
Add half of the flour and stir with a wooden spoon to roughly mix before adding the rest of the flour
Flour a working surface and knead the dough until you can lightly poke into it and it will visibly bounce back
Line your slow cooker pot with baking paper and place the dough on it. Lightly press chia seeds on top of the dough. Close the pot and set your slow cooker to it's highest heat
Bake for 1½ to 2 hours. Cook time is really dependent on your slow cooker so give it more time if not cooked by the stipulated time
Lift your bread out of the slow cooker when done and cool it on a wire rack. If it's not crusty enough for you, feel free to give it a few more minutes in your conventional oven (just for the hard crust). Mine browned alright in the slow cooker and I loved the fragile soft top
