I'm Marci! Join me here on TIDBITS for healthy Instant Pot recipes and get 10 free recipes from my cookbook, Master the Electric Pressure CookerInstant Pot No-Knead Whole Wheat Bread is full of whole grain, seedy goodness and is ready for dinner in a fraction of the time compared to typical no-knead Artisan bread
Nothing against carbs, but for whatever reason, the older I get, the less I crave a big lump of bread dough for dinner, so if I'm gonna go through the effort of making bread it has to be one of two recipes.
This amazingly soft Whole Wheat Quinoa Bread or today's recipe for No-Knead Whole Wheat Bread.
Crusty bread is most definitely my bread of choice for any soup and salad night. It absolutely must be eaten warm, straight from the oven and slathered with the only butter worth using, Kerrygold. Three hunks of crusty bread and Tomato soup; I need nothing else.
WHY YOU WILL LOVE NO-KNEAD CRUSTY BREAD IN THE INSTANT POT
- Perfectly crisp exterior, warm chewy interior which in this case is speckled with seeds and oats for that yummy textured feel
- Compared to most other bread recipes, no-knead breads are incredibly simple and 90% hands off
- No-knead bread is pretty darn close to fail-proof. Just when you think your dough looks all wrong, you bake it up anyways and stare in awe at your marvelous creation
- The smell, that heavenly smell while it's baking! Why has no one invented a “Baking Bread” candle? Because it would just be too disappointing, that's why
JIM LAHEY NO-KNEAD BREAD
Perhaps the person most famous for this style of bread making is Jim Lahey, the owner of a bakery in New York. A quick google search for “no knead bread” will result in thousands of sites praising his name like he's the modern day Hercules. Which you'll understand if you've ever eaten this bread, am I right?
His recipe requires the dough to sit at room temperature for 12 – 24 hours. My problem is that by the time I get kids in bed at night, the thoughts of starting my dough just seems like too much (even as simple as it is).
So I thought, hmm….the Instant Pot has shocked me before at what it could do (Yogurt, Vanilla Extract, Steel Cut Oats), maybe, just maybe, it can help me out with this predicament.
Well I'll be dipped, the Instant Pot did it again. Soft, chewy, crusty bread in less than 6 hours instead of 24. Oh yes, it did!
HOW TO MAKE QUICK NO-KNEAD BREAD IN THE INSTANT POT
- Combine all of the ingredients except the water
- Add the water and use your hands to mix it into a tacky, not sticky ball (add more flour if it's sticking all over your hands)
- Place the dough on a piece of parchment paper and use the parchment to transfer it to the Instant Pot. Press Yogurt, adjust to low and set the time for 4:30
- At the 4 hour mark, the dough will have small air bubbles all over the top
- Use the parchment paper to lift the dough out, shape it quickly into a pretty ball
- Place it back into the Instant Pot for the remaining 30 minutes. During this 30 minutes you will place your oven-safe pot into the oven and set the oven to 450° F
- After 30 minutes the dough will have risen slightly
- Use the parchment paper to place the bread into the cast iron pot, place the lid on top and cook for 30 minutes. Remove the lid and let it cook for another 10 – 15 minutes until browned and crispy
- Serve warm. Yum Yum YUMMY!
TIPS FOR PERFECT NO-KNEAD CRUSTY BREAD
- After mixing in the water, expect the bread to be slightly tacky, but it should not be so sticky that you have dough all over your fingers. If it's too sticky, mix in an extra tablespoon or two of flour
- Set the Instant Pot to Yogurt then LOW, emphasis on the LOW. A hotter setting will kill your yeast and this bread will not turn out. I know, I did it 4 times.
- To cook the bread, make sure you use a heat-safe pot that also has a heat-safe lid. If you do not have an enameled cast iron pot you can try using a heavy ceramic pot, dutch oven, or other pots and pans that are safe to use at 450° F. I've even read of people using heavy tinfoil in place of a lid.
Warm, light, whole grain bread that's full of seeds and oats for texture, chewy and soft on the inside, perfectly crispy on the outside, soaks up soup like a dream, makes a 6-star panini, and the best part – was ready in under 6 hours!
I'm no Jim Lahey, but dang am I ever the best mom in the world when this hits the table!
Enjoy!
EXTRA TIDBITS
WHAT IS VITAL WHEAT GLUTEN?
The question I get most often with this recipe is “what is wheat gluten?” and “can I leave it out?”
Vital Wheat Gluten is a natural protein found in wheat that consists of mostly gluten and very little starch. When it's added to yeast bread, it does wonders for improving the texture, chew, and lightness of the bread. Whole wheat bread contains a lower amount of gluten than white flour so the addition of wheat gluten allows us to eat more whole grains without having to suffer through a dense, heavy brick.
So yes, you can leave it out, but the texture of the bread is much better with it, so my real answer, is NO! Don't leave it out. Order some Vital Wheat Gluten now and be making stellar bread in 48 hours. You'll be so happy you did.
I suggest that if you are omitting the wheat gluten that you use more white flour and less whole wheat flour to prevent the bread from being too tough.
BEST DUTCH OVEN
I was in desperate need (well . . . want) for a new 6-quart size dutch oven to make this bread in. If I'm making bread for a party, one loaf just isn't enough. I settled on this Lodge Brand 6 quart enameled cast iron dutch oven and I am beyond thrilled! If you've been on the hunt, this is the one to get! Here's why:
- Price: The price varies by color, but overall they are between $55-60. The very popular Le Creuset brand is $340 with nearly identical product descriptions and reviews
- Colors: There are 13 colors to pick from! Indigo, Carribean Blue, White (my choice!), Emerald, etc. I love options!
- Heat: I found a cheaper option while I was searching only to realize it was only oven safe up to 400°F. Don't do it! This Lodge brand is safe up to 500°F which is a must
- Name: The Lodge brand is well known for making good quality products so when the description says “chip resistant porcelain enamel finish” I believe it
According to Honey Money, $58 is the cheapest it gets, so right now is a good time to grab one. Prices have been as high as $130.
If you shop on Amazon, you need to get this Honey Money tool in your life ASAP. It will show you the high and low prices of any product you search for on Amazon and will also alert you when the prices of the products you're watching go down. This is every bargain shoppers dream! Check it out now!
MORE NO-KNEAD BREAD RECIPES
- Rosemary Asiago(my latest favorite)
- Jalapeno Cheddar (the best!)
- Cranberry Pecan (leftovers make incredible french toast)
- Spinach and Artichoke
- Sun-Dried Tomato and Feta
WHAT TO SERVE WITH BREAD FOR DINNER
- Creamy Zucchini Spinach Soup pictured here (page 139 of Master the Electric Pressure Cooker)
- Instant Pot French Onion Soup
- Instant Pot Spring Minestrone
- Instant Pot Cheesy Meatball Sub Soup
- Instant Pot Tomato Basil Soup
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT NO-KNEAD WHOLE WHEAT BREAD
- Instant Pot
- 6 quart Enameled Cast Iron Dutch Oven Pot (I just ordered the white one! This pot is a great price and has tons of colors, check them out ASAP!)
- Vital Wheat Gluten
- PRE-CUT Parchment Paper (pretty much the best invention ever)
- Jim Lahey My Bread Cookbook (The Bible of No-Knead Bread)
Instant Pot No-Knead Whole Wheat Bread
Instant Pot No-Knead Whole Wheat Bread is full of whole grain, seedy goodness and is ready for dinner in a fraction of the time of typical no-knead Artisan bread
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours
- Yield: 1 loaf
- Category: Bread
- Method: Pressure cooker
- Cuisine: American
Ingredients
- 2 1/4 cups (or 9 oz) white whole wheat flour
- 1 cup (or 4.25 ounces) white flour
- 2 tablespoons vital wheat gluten
- 2 tablespoons rolled oats
- 1 tablespoon uncooked millet (or sub uncooked quinoa)
- 1 tablespoon flax seeds
- 1 tablespoon sunflower seeds
- 1 1/2 teaspoon salt
- 1 teaspoon instant yeast
- 1 1/2 cups room temperature water
Instructions
- In a medium bowl, mix together wheat flour, white flour, wheat gluten, oats, millet (or quinoa), flax seeds, sunflower seeds, 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.
- Note: If the dough is still quite wet and sticky, sprinkle an extra tablespoon or two 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 you're 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 LOW. Adjust time to 4:30 and wait for the beep to indicate the cycle has started.
- At the 4 hour mark, 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 and place it on the counter.
- Quickly form a ball and place back on the parchment paper.
- Return the dough to the Instant Pot for the remaining 30 minutes. Secure the lid.
- Place an empty 6 quart cast iron pot inside the oven with the lid on. Preheat oven to 450 degrees.
- When the Instant Pot beeps, the oven should be preheated and the dough will have 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 Instant Pot and place inside the enameled pot (parchment paper and all).
- Place lid on top (tear off any pieces of parchment paper that are sticking out) and return cast iron pot to the oven. Bake for 30 minutes.
- After 30 minutes, remove the lid of the ceramic pot and allow the bread to bake 10 -15 minutes longer until the bread is nicely browned.
- Use the corners of the parchment paper to place bread on top of a cooling rack, removing the paper if you can handle the heat.
- Technically it's best to let it cool slightly so it doesn't smash while its hot, but if you lack self-control like I do, grab a sharp knife and start cutting uneven chunks of bread. Slather with butter and go to your happy place 🙂
Notes
- After mixing in the water, expect the bread to be slightly tacky, but it should not be so sticky that you have dough all over your fingers. If it's too sticky, mix in an extra tablespoon or two of flour
- Set the Instant Pot to Yogurt then LOW, emphasis on the LOW. A hotter setting will kill your yeast and this bread will not turn out. I know, I did it 4 times.
- To cook the bread, make sure you use a heat-safe pot that also has a heat-safe lid. If you do not have an enameled cast iron pot you can try using a heavy ceramic pot, dutch oven, or other pots and pans that are safe to use at 450° F. I've even read of people using heavy tinfoil in place of a lid.
Keywords: homemade bread, Instant Pot bread, no-knead bread
Parchment paper trick credit goes to Mel and her version of Crusty Artisan No Knead Bread
In step 3 you say to set the time for 4:30, but in step 4 you say after 4 hours to take the dough out. Is it 4:30 or just 4?
Ok – Never mind – I get it! 🙂
Making this now. Not sure how you have 5 hours of cook time if it is in the IP for 4 1/2 hours and then cooks in the oven for 30 min with the lid on and another 10-15 min with the lid off? Can’t comment on the bread since it is just now in the IP.
Lisa, Thanks, I will adjust that!
I don’t have the yogurt button option on my IP. Can I still make this bread?
Karen, you could always to the overnight method, I link to that in the post. I’m not sure if the slow cook Low setting would be the right temp for this or not. I’ll do some research!
Hi–Great recipe. The only gripe I have is your heading states: INSTANT POT WHOLE WHEAT CRUSTY BREAD, which is misleading since the only thing you’re using the Instant Pot for is the proofing phase and not the actual baking. I wish there was some way we could actually bake the bread in there and not have to heat the entire kitchen with a hot oven (not to mention the exponential increase in energy costs!!).
Bill, I understand completely! It’s all about being searchable, I’m sorry if that was misleading. Most of the process is done in the IP, but it definitely has to be finished in the oven to get that crust.
Hi! I tried making this today and it was a big fail! 🙁 My bread cooked up kind of flat, dense and chewy. I’m not sure what I did wrong. I use recycled parchment paper and it was a bit thin, and soaked through and tore when I pulled it out of the pot. Was my dough too wet or is it supposed to be very wet? It did rise in the pot both times, but fell as soon as I pulled it out. I took it off the torn parchment paper and baked it directly in the dutch oven, with a bit of oil brushed on the bottom. I think this was a bit mistake, it stuck to the bottom and the edges became very hard. Any ideas of what might be the issue? It does taste ok. Do you think it would be alright to reduce the sodium? I’m not sure if it would affect the rise or texture. I’m on a low-sodium diet.
Holly, oh my, what a mess! If the dough was wet enough to soak through the parchment, it probably needed more flour. Was it really sticky to transfer? Mine is a little tacky but I can still transfer it with one hand and it holds together. If you give it another go, add 1-4 extra tablespoons of flour until it’s tacky, but not wet and sticky. Regarding the sodium, you should be just fine to decrease that.
I would like to see more veggie recipes.
Veronica, me too, I’m on it!
I would like to adapt this recipe for the 3 quart instapot. Do you think this I would need to change the times if I cut the ingredients in half?
Eleanor, I’ve never tried it in a 3 quart, but honestly, I bet the whole recipe would work just fine in it. Let me know if you try it out!
I have an older Instant Pot, 6 quart Duo I believe. Can you please explain how I can make this bread without the yogurt button?
Susan, I’ve never tried it without the yogurt button so I’m not sure. You could let the dough sit overnight to replace the 4 hours in the pressure cooker though and it will work great!
This looks amazing. I am wondering if I can use King Arthur’s whole wheat flour and active yeast. I do have a glass lid, so I would use that just in case of any mishaps. I love to cook, and have never cared for baking. However, I am obsessed with my new Yedi (same as instant pot) and love the idea of making bread in it.
Carol, Whole wheat flour will work, it’s just a bit more dense than white whole wheat. The active yeast I’m not sure on though. I suspect it will work because there are many no-knead bread recipes that use it. You will love it!
Hello! I got most of the ingredients for this and I’m excited to make it! I wasn’t able to find vital wheat gluten, however. I think there’s a health food store in a town nearby (ish), but I wondered if I could make the bread without it?
Alyssa, you can definitely make it without. It makes a softer, lighter dough. You could increase the white flour and decrease the whole wheat flour and that would keep it lighter too. It’ll be warm, chewy, crunchy delicious regardless 🙂
It was amazing! Thanks for the help. I’m excited to try the variations.
★★★★★
Alyssa, Yay! I’m so glad. Go for the Jalapeno Cheddar 🙂
This is one of the best breads I’ve made, thank you! I used quinoa instead of Millet because that is what I had on hand.
I struggled a bit with the flour because my scale hit 4.25 oz well before getting close to a cup. Do you normally make this with a measuring cup, or with a scale? I checked the precision of my scale, and it’s off by about 3% which is not enough to explain the difference. I ended up adding more until the ball was wet and sticky like you said.
★★★★★
Sasha, It’s amazing, right!? I love it this time of year especially. I’ve done that swap with quinioa as well and love it. About the measurements, I use this chart to know what is universally accepted as far as cup to ounce goes https://www.kingarthurflour.com/learn/ingredient-weight-chart.html. The amount of flour can vary so much in 1 cup, so weight is a more consistent measurement. Like you did, I always go by the feel of the dough to know if it needs more. Nice work 🙂
I’m sorry if someone already asked this. There’s a lot of comments to “weed” through. Does the Dutch Oven need to be enameled or will a regular cast iron be ok?
Cindy, Yes, that should also work!
I really want to make this bread! I even ordered the dutch oven through Amazon!!! But my Instant Pot does not have a yogurt setting. Is there a work-around for this?
Also, can I make yogurt in my Instant Pot without the yogurt setting? If so, is there a work-around this this, too?
Thank you,
Kathy
Kathy, Sounds like someone needs to gift you a second Instant Pot ;). I’m not sure how you would do it without the yogurt setting. From my experience, the slow cook setting was a bit hot. The first Instant Pot I ever bought had the yogurt function so I’ve never played around with bread or yogurt in an Instant Pot that doesn’t have that function. I know there are recipes for yogurt without the yogurt setting, it seems like a lot of them are using mason jars instead of doing it directly in the pot. I’m sorry I couldn’t be more help on this one!
I don’t hv a cast iron pot. Do you think it would still work in my large Farberware pot w lid?
Carol, If it can handle the high oven heat, that will work perfectly