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Instant Pot Whole Wheat Bread (No Knead!)


  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 3 hours 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 4 hours 35 minutes
  • Yield: 1 loaf 1x
Scale

Ingredients

  • 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

Instructions

  1. In a medium-large bowl*, stir together water, yeast and honey and let sit until foamy, about 3-5 minutes.
  2. 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.
  3. 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.
  4. Preheat oven to 475 degrees F and place lidded dutch oven inside.
  5. 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.
  6. 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.
  7. 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.
  8. Remove bread from the pot and set on a wire rack to cool before serving.

Notes

  1. 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