This Instant Pot Whole Wheat Bread is crispy on the outside, chewy on the inside, with just the right amount of nuttiness. Proofing in the Instant Pot saves you hours and hours of time and there’s no kneading involved!Last summer I got in the habit of making bread. It was during my concussion recovery when I was trying to find relaxing things to do to fill my time while I was limiting screen time. I came across a whole grain bread recipe in Edible Boston and appreciated that the recipe developer noted that the recipe was very forgiving (because I’m the girl who killed her sourdough culture years before).
I was obsessed with this recipe. Made it every Saturday morning (let it rise all day and overnight and then baked it on Sunday. It was a commitment for sure but since I didn’t have much else going on it seemed worth it. Fast-forward six months and life got crazy again. I was working at full capacity, traveling, holidays, life, etc. and my beloved bread took a back seat. After I made my Instant Pot Raisin Bread (and after I realized so many of you were looking for IP bread recipes!), I decided I would try to recreate a similar whole-wheat version using my Instant Pot so that I could bake bread and not have it be a 2-day event. For those of you who are wondering how in the heck do you bake bread in the IP?! You don’t :). The bread is still baked in the oven but you can proof the bread (let it get all warm and cozy so it can rise) in the Instant Pot using the yogurt function in just three hours vs. overnight. And this way you can leave all the warm blankets in your linen closet lol.Still not clear on proofing? You’re basically allowing the yeast in the bread time to ferment – this creates gas bubbles and causes the dough to inflate or rise. This fermentation process results in a crispy on the outside, chewy on the inside loaf of bread. Also, because this bread proofs in the Instant Pot, you don’t need to worry about kneading the heck out of the loaf! One less step? Yes, please!And I’m happy to report that with a couple tweaks and a second test, this recipe came out PERFECTLY. This bread is super crispy on the outside and chewy on the inside with nooks and crannies to soak up whatever it is you’re serving up. I used about a 60:30 ratio of whole-wheat flour to bread flour. I tried this recipe with 100% whole-wheat flour but it was dense and the texture wasn’t right. I love this ratio because it gives the best texture with the nuttiness of whole-wheat that I love. And as an added bonus, it’s packed with fiber, which helps with satiety and digestion.This bread is a perfect accompaniment to my eggs in the morning or slathered with peanut butter or avocado for an afternoon snack. It also pairs nicely with a salad for lunch to sop up that extra balsamic and olive oil left on the plate :).This loaf of bread is definitely superior in taste to anything you’d find in the grocery store but it’s important to be realistic that sliced bread from the grocery store is still going to serve a purpose. We always have sliced bread in our fridge or freezer and if I have the time to make this loaf, great, if not, we’ve still got options. But now that I’m writing about this recipe, my Saturday plans just got a lot clearer ;).If you haven’t tried proofing bread in the Instant Pot yet, this is the recipe to try it with! It’s seriously one of my favorite loafs yet!Print
- 2 cups warm water
- 1/2 teaspoon active dry yeast
- 2 tablespoons honey
- 2 1/2 cups whole-wheat flour
- 1 1/2 cups bread flour
- 1 tablespoon salt
- 1 tablespoon cornmeal
- In a medium-large bowl*, stir together water, yeast and honey and let sit until foamy, about 3-5 minutes.
- Add whole-wheat flour, bread flour and salt and stir until a ragged dough forms. Scrape down the sides of the bowl and cover with plastic wrap.
- Remove pot from the Instant Pot and place the trivet on the bottom. Place bowl directly on top of trivet. Close lid and set to yogurt function for 3 1/2 hours.
- Preheat oven to 475 degrees F and place lidded dutch oven inside.
- Pour out the dough onto a well-floured surface and using a spatula fold the edges over like an envelope, being careful not to work the dough too much. Turn the dough over and, working quickly, shape it into a ball by rotating it with your well-floured hands. Flour the top and bottom of the load and cover with a floured towel until oven is preheated.
- Remove the dutch oven from the oven and take off the lid. Sprinkle cornmeal onto the bottom of the pot. Lift the dough with a spatula and your hands and quickly drop it into the pot. Using a sharp knife, make a few long slashes through the top of the dough to allow steam to escape. Place the lid back on the pot and return it to the oven.
- Bake, covered, for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until deeply browned and cracked on the top.
- Remove bread from the pot and set on a wire rack to cool before serving.
- Make sure the size of your bowl will fit into your Instant Pot.
- Category: Bread
- Method: Baking, Instant Pot
Keywords: instant pot, bread, no knead, whole-wheat
Tell me, have you ever tried no knead bread in your Instant Pot?