Crusty on the outside, soft and warm on the inside, this Whole Wheat Cranberry Pecan Bread can be completed start to finish in 5 hours and is a perfect complement to any dinner!
I promised you some side dishes to go with all these new soup recipes for “Soup’s On January”, so Instant Pot Whole Wheat Cranberry Pecan No Knead Crusty Bread, it is. Whew! I know, lots of words in that title, but each one is very necessary.
I love bread just as much as the next person, but not so much plain, boring bread. Even buttered bread for me is just kind of, meh. But when you start mixing in goodies, I’m 100% on board. For example, this loaded Whole Wheat Crusty Bread full of oats and seeds – YUM!
Growing up, my favorite bread basket of all time was at a restaurant that I visited often with 1 goal: grab all the cranberry bread from the basket before my mom and sisters did. It was intense.
Well that restaurant is closed now, I haven’t had cranberry bread in years, and I really try hard to incorporate more whole grains into my families bellies. HELLO WHOLE WHEAT CRANBERRY PECAN CRUSTY BREAD! Where have you been all my life.
Slab some Kerrygold Pure Irish Butter on that warm, crusty bread, and you just may forget about all the soup recipes I’m posting this month (but don’t really, because that would be so sad). I also love mixing yogurt and cream cheese together if you want a slightly healthier spread.
I haven’t tried it yet, but imagine the potential of French toast with this Cranberry Pecan bread! Or a turkey, pepper jack, avocado, bacon panini! Or bread pudding! Or stuffing!
I could keep going, but for now, just enjoy it nice and warm and crusty from the oven with some good quality butter (Kerrygold forever!)
Couple notes: When you are folding in the toppings, it’s gonna be quite sticky, and that’s OK! Just sprinkle on the toppings like so . . .
Then fold and tuck to get all those goodies mostly inside. If there are a few holes here and there, that’s fine too! Once it bakes up all crusty, warm, and soft, it will be imperfect perfection no matter how it looks.
Last thing, to all my friends here who recently started the Go Sugar Free course, I have made this bread with 100% whole wheat, and while it’s a bit heavier than this part white version, it’s still amazing warm right out of the oven with that yummy perfect crust. You will love it!
For a step by step collage of this process, visit the original Whole Wheat Crusty Bread.
Tools and Other Items Used to Make Instant Pot Whole Wheat Cranberry Pecan No Knead Crusty Bread
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Instant Pot Whole Wheat Cranberry Pecan No Knead Crusty Bread
This bread is crusty on the outside, warm and chewy on the inside, with the perfect amount of sweetness from the cranberries and crunch from the pecans.
- Prep Time: 15 minutes
- Total Time: 5 hours
- Yield: 1 loaf
- 2 1/4 cups (or 9 oz) white whole wheat flour
- 1 cup (or 4.25 ounces) white flour
- 2 tablespoons vital wheat gluten
- 1 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 1 1/2 cups room temperature water
- 1/2 cup pecans, mix of chopped and whole
- 1/2 cup cranberries
- In a medium bowl, mix together wheat flour, white flour, wheat gluten, salt, and yeast. Add the water and with your hands, mix until the majority of the flour is incorporated, but the dough is still a slightly shaggy looking ball. If the dough is still quite wet and sticky, sprinkle an extra tablespoon or 2 of flour on top and gently fold it in. You want the dough to be tacky, but not so wet and sticky that it coats your hands when your working the flour in.
- Place on top of a piece of parchment paper and put inside the Instant Pot liner.
- Secure the lid. Press yogurt, then adjust until the screen reads 24:00 low. Adjust time to 4:30 and wait for the beep to indicate the cycle has started.
- After 4 hours the dough will have puffed up a bit and have small bubbles on top. Grab the sides of the parchment to lift the dough out of the pot.
- Pat the dough into a square/rectangular shape. Sprinkle the cranberries and pecans all over the surface. Pull the edges of the dough over the cranberries and pecans, tucking and folding until the ad-ins are mostly incorporated into the dough. Note: The dough will be quite sticky. Just scrape it from the parchment with your finger tips and fold it towards the center of the dough until you form a ball. Place back in the center of the parchment paper and again put inside the pot. Secure the lid.
- Place a 6 – 8 quart cast iron pot inside the oven with the lid on. Preheat oven to 450 degrees.
- After 30 minutes, the oven should be preheated and the dough will be slightly risen. Remove the pot from the oven and place the lid to the side.
- Holding on to the sides of the parchment, carefully lift dough from the pot and place inside the cast iron pot (parchment paper and all). Place lid on top and put inside the oven and bake for 30 minutes.
- After 30 minutes, remove the lid of the ceramic pot and allow the bread to cook 10 -15 minutes longer until the bread is nicely browned.
- Remove from the oven, hold the corners of the parchment paper and place bread on top of a cooling rack.
- Technically it’s best to let it cool slightly so it doesn’t smash while its hot, but if you lack self control like myself, grab a sharp knife and start cutting uneven chunks of bread. Slather with butter and go to your happy place 🙂
- For an even lighter loaf you can increase the amount of white flour to wheat flour
- Caution! There have been reports of bread rising so high that it pushed the pin up in the lid making it impossible to remove the lid. If you follow the directions in this recipe, that won’t be a problem with this bread, but it’s something to keep in mind with proofing in general. If there is a chance your dough could rise that high, use a glass lid instead of the pressure cooker lid.
All images and text © Marci Buttars / TIDBITS