Video
No Knead Whole Wheat Bread made in the Instant Pot
No Knead Whole Wheat Bread made in the Instant Pot! Want crusty, bakery bread in just 4 hours? Then you've gotta save this recipe!
Equipment
Ingredients
- 2 cups bread flour
- 1 cup + 1 tablespoon white whole-wheat flour, or regular whole-wheat flour
- 1 3/4 teaspoon salt
- 1/2 teaspoon active dry yeast, not regular yeast
- 2 tablespoons plus 1 teaspoon fresh chopped rosemary
- 1 1/2 cups room temperature water
- Olive oil, for brushing
Instructions
- In a glass bowl large enough to fit in the Instant Pot, mix together the flour, salt, yeast and 2 tablespoons of the fresh rosemary. Then, add in the water and mix with a spatula or wooden spoon until just incorporated, taking care not to over-mix. Note the mixture will be very sticky and shaggy, like the photo above.
- After that, place a trivet on the bottom of the Instant Pot, I used the top of a large mason jar turned upside down. Then, place the trivet directly onto the heating unit, as shown in the photos and the video-- you will remove the inner cooking pot for this recipe.
- Next, cover the glass bowl with plastic and place on the trivet in the pot. Then, turn on the yogurt setting and turn the vent to "venting". Set for 4 hours to proof.
- When the dough is done proofing, it should be double in size. If not, proof another 30 minutes.
- Preheat the oven to 450 degrees F and place a dutch oven with cover in the cool oven to warm up.
- Turn the dough out on a floured counter and gently shape into a ball. I do this by pulling a corner up and to the center of the dough, then turn and repeat with the remaining 3 corners. Then I flip the dough over and shape into a smooth ball-- this technique helps to stretch the dough one last time before baking and provide height and structure.
- Brush with olive oil and sprinkle with sea salt and the remaining rosemary. Let stand on the counter while the oven is preheating.
- Carefully remove the hot dutch oven from the oven and uncover. Gently place the dough ball into the dutch oven (I added a piece of parchment paper to prevent sticking) and cover. Place back in the oven and cook for 30 minutes covered. Remove lid and bake an additional 15 minutes until golden brown.
- Remove bread from oven and let cool completely before slicing and serving. Cover any leftovers, which should last for 2-3 days.
Notes
No Instant Pot? No problem. First, make the dough as directed, then let proof in a warm spot for 12-18 hours until doubled in size. Then, bake as directed. See more in the post above.
*Bread flour will provide more structure, but all-purpose flour will work in a pinch!
Nutrition
Serving: 1loafCalories: 1321kcalCarbohydrates: 269gProtein: 47gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 4079mgPotassium: 728mgFiber: 20gSugar: 1gVitamin A: 133IUVitamin C: 1mgCalcium: 94mgIron: 7mg