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You are here: Home / Recipes by Category / Breads (Yeast) / Instant Pot No-Knead Whole Wheat Bread

Instant Pot No-Knead Whole Wheat Bread

February 8, 2019

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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 compared to typical no-knead Artisan bread


Instant Pot Whole Wheat Crusty Bread next to a bowl of green soup

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

Whole Wheat Bread on a cutting board with soup

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

  1. Combine all of the ingredients except the water
  2. 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)
  3. 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
  4. At the 4 hour mark, the dough will have small air bubbles all over the top
  5. Use the parchment paper to lift the dough out, shape it quickly into a pretty ball
  6. 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
  7. After 30 minutes the dough will have risen slightly
  8. 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
  9. Serve warm.  Yum Yum YUMMY!

Crusty bread on a wood board with soup

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!

A close up of Instant Pot Whole Wheat Crusty Bread on a wooden work surface

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:

  1. 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
  2. Colors:  There are 13 colors to pick from!  Indigo, Carribean Blue, White (my choice!), Emerald, etc.  I love options!
  3. 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
  4. 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

white dutch oven

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

Torn up pieces of bread in a bowl of green 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)
Print

Instant Pot No-Knead Whole Wheat Bread

Whole Wheat Bread on a cutting board with soup

★★★★★

5 from 6 reviews

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

  • Author: Marci
  • 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

  1. In a medium bowl, mix together wheat flour, white flour, wheat gluten, oats, millet (or quinoa), flax seeds, sunflower seeds, salt, and yeast.
  2. 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.
  3. 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.
  4. Place on top of a piece of parchment paper and put inside the Instant Pot liner.
  5. 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.
  6. 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.
  7. Quickly form a ball and place back on the parchment paper.
  8. Return the dough to the Instant Pot for the remaining 30 minutes.  Secure the lid.
  9. Place an empty 6 quart cast iron pot inside the oven with the lid on.  Preheat oven to 450 degrees.
  10. When the Instant Pot beeps, the oven should be preheated and the dough will have slightly risen.
  11. Remove the pot from the oven and place the lid to the side.
  12. 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).
  13. 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.
  14. 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.
  15. 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.
  16. 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

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Tags: flaxseed, millet, old-fashioned oats, sunflower seeds, vital wheat gluten, whole wheat flour, yeast
Leave a Comment

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Reader Interactions

Comments

  1. Pamela says

    October 27, 2017

    I would like to see more of your interesting and different recipes. I love the fruit infused water that I freeze into ice cubes. I would have never thought to use the Instant Pot to make this. First I made the blueberry lime. Muscadine lemon was next!

    Reply
  2. Monia says

    October 28, 2017

    I would love to see a lamb recipe if possible!

    Reply
  3. Lyn says

    October 28, 2017

    I am a super, big fan of the entrees in your cookbook. I love the idea of knowing my pressure cooker has the main course taken care of, so I would like to see even more entree recipes on your blog.

    Reply
  4. Jayme says

    October 28, 2017

    I would love more soup recipes.

    Reply
  5. Connie says

    October 28, 2017

    Is the vital wheat gluten necessary to make this bread? I know it probably adds to the rising and texture qualities. But if you can’t find it or are out, what would you substitute?
    Also, would love sourdough recipes.
    Thanks much.

    Reply
    • Marci says

      October 28, 2017

      Connie, You could try it without. It may be a bit different, but I think it’ll still be wonderful

      Reply
  6. Jenna says

    October 28, 2017

    I’d love to see some quick Christmas type recipes.
    This bread looks amazing!

    Reply
  7. Rene says

    October 28, 2017

    I can’t wait to try this Marci! I also can’t wait to see what you come up with when you try the sprouted flour!

    Reply
  8. Marilyn says

    October 28, 2017

    Can this method be used for my no knead sourdough bread?

    Reply
    • Marci says

      October 28, 2017

      Marilyn, I haven’t tried it, but I would assume it would. Let me know if you try!

      Reply
  9. Carrie says

    October 28, 2017

    Cherry cheesecake

    Reply
  10. Becky says

    October 28, 2017

    The tips and tricks are fabulous. It’s soup season soon, so I’d love to see more soups and of course new desserts are always on the table.

    Reply
  11. Ruth says

    October 28, 2017

    Fall is my favorite time to cook. Love soup. In fact I can eat soup any time of year!

    Reply
  12. Ruth says

    October 28, 2017

    Fresh berries.

    Reply
  13. Cori says

    October 28, 2017

    Some holiday recipes would be great, but you just blew my mind with this bread recipe!

    Reply
  14. Tawna says

    October 28, 2017

    Different ways to make yummy pork chops. We don’t do much beef, don’t do lamb, and get really tired of chicken, so some pork chop ideas would be awesome!

    Reply
    • Tawna says

      October 28, 2017

      This bread is a definite ‘gotta try it’ item!! Thank you!

      Reply
  15. Sherri says

    October 29, 2017

    Kid-friendly, high protein (aka husband-friendly) instant pot recipes would be a real hit at my house! Thanks for asking!

    Reply
  16. lisa says

    October 30, 2017

    Looks so good. I would love to see more winter weather recipes.

    Reply
  17. Gennifer says

    October 30, 2017

    The bread is delicious! I added sesame seeds, because I love sesame seeds! The store didn’t have Millet, so I used 9 grain blend, which I already had on hand. The dough was indeed shaggy. I found a bench scraper assisted in shaping the dough. It was quite adherent to the parchment, but shaped up well. I will make again!

    Reply
    • Marci says

      October 30, 2017

      Gennifer, I love your additions! I will definitely try the 9 grain blend the next time. Thank you for the bench scraper tip, I will use that idea as well. I’m glad you liked it!

      Reply
  18. Barbara Schieving says

    October 31, 2017

    Such a clever idea! Thanks for the sweet shout out <3

    Reply
    • Marci says

      October 31, 2017

      ❤️❤️❤️

      Reply
  19. Kristen says

    November 1, 2017

    I would like to try this, but think it would be hard for me to find a couple of the ingredients like millet and “vital wheat gluten.” Are these absolutely necessary or are their suitable, more commonly found substitutions? Thank you!

    Reply
    • Marci says

      November 1, 2017

      Kristen, as far as the millet goes, you could use uncooked quinoa for a similar bite, or just more seeds like pumpkin or sesame. The vital wheat gluten gives a more tender chew to whole wheat breads, but I say go for it without and see how you like it. I’ve never tried it, but hot out of the oven I suspect It’ll still be wonderful.

      Reply
  20. madis says

    November 6, 2017

    Is there any way to make this bread in the instant pot with regular flour etc for a white bread?? Thank you so much.

    Reply
    • Marci says

      November 6, 2017

      madis, yes, I’ve made it with all white flour and left out the seeds and it is straight up dessert!

      Reply
  21. Kat says

    November 30, 2017

    Delicious and so easy! I used chia seeds in place of millet, I love the extra fiber in this recipe, Thanks for the foolproof instructions and pictures. This is the second thing I have used my Instant Pot for.

    ★★★★★

    Reply
    • Marci says

      November 30, 2017

      Kat, Haha! I love it! The second thing you used it for and it has nothing to do with pressure cooking :). Thanks for the tip on the chia seeds. I was wondering if chia seeds would absorbs the moisture too much, but now I’m excited to try it!

      Reply
  22. Alice says

    December 28, 2017

    I don’t understand the part where you say put it in the oven. You mean the stove? Can I use a bread pan? I don’t have a covered cast iron pan.

    Reply
    • Marci says

      December 29, 2017

      Alice, yes, it is cooked in the oven. The instant pot can’t quite do everything :). I’ve read of people using oven safe soup pots, crockpot inserts, and even pyrex then just tenting with foil.

      Reply
  23. Candace says

    January 7, 2018

    I must have this bread! I’m taking the Go Sugar Free class, have you made this bread with all whole wheat? Also, do you know if the vital wheat gluten is GSF-friendly?

    Reply
    • Marci says

      January 7, 2018

      Candace! How’s GSF going? Yep, I’ve used all whole wheat before and you won’t get as much of a rise with it and it’s a bit more heavy, but right out of the oven it’s still drop dead amazing with a hot bowl of soup. If I were to make it only for me, I would do 100% whole wheat every time.

      Reply
      • Candace says

        January 7, 2018

        Day 5 and still going strong! I really love the pace of the lessons. Something new every day but it’s not overwhelming. Today, my husband thanked me for going sugar-free. He’s not doing the course, just eating what I tell him 😉 but it’s nice to have his enthusiastic support.

        More than the sugar, I think breaking the refined grain habit is going to be the hardest. That’s why I’m so excited about this bread.

  24. Candace says

    January 8, 2018

    One more question… what size Le Creuset cast iron pot do you use for this bread?

    Reply
    • Marci says

      January 9, 2018

      Candace, Mine says 5 quart on it

      Reply
  25. Ben says

    January 28, 2018

    When proofing the dough in the pressure cooker on the yogurt setting, do you have the pressure cooker lid set to sealed or venting? Or do you use a glass lid on the inner pot? Thanks!

    Reply
    • Marci says

      January 28, 2018

      Ben, It actually doesn’t matter which position it is and a glass lid would probably work great as well. I’m guessing the pressure cooker lid would hold in heat better though so that’s why I went with that. Enjoy it!

      Reply
  26. Bernie says

    April 7, 2018

    I plan on getting the 3 quart Instant Pot. Should I just halve the recipe?

    Reply
    • Marci says

      April 7, 2018

      Bernie, I’m not 100% sure. I actually think the full recipe would fit in the 3 quart.

      Reply
      • Bernie says

        April 8, 2018

        Thx, Marcie. I’ll give it a try.

  27. Pam says

    April 26, 2018

    If your Instant Pot is a LUX model and doesn’t have a yogurt button, what button would you use instead? Thanks in advance!

    Reply
    • Marci says

      April 26, 2018

      Pam, to make yogurt in that model is an entirely different method. Search for it on google and you should find something. I believe it’s done inside mason jars instead.

      Reply
  28. Monique says

    May 4, 2018

    I wonder if the yoghurt setting on the instant pot ultra would work since you talk about yoghurt on low and my ultra does not have that possibility.

    Reply
    • Marci says

      May 8, 2018

      Monique, I’m pretty sure the ultra has the low setting. Check your manual, it’s a bit tricky to find it on the screen but I’m 90% sure it has it.

      Reply
      • Monique British Bournot-Trites says

        May 8, 2018

        Yes, sorry, I found it. Lots to learn with this new machine. Thank you for your reply.

  29. Dipti says

    July 29, 2018

    Hello! I’ve made this bread several times now, and it’s delicious! Question for you, after the 4 1/2 hours in the Insta pot, do I have to bake it right away? I accidentally ieft it in the Insta pot for another hour, is that ok? also, do you have a sourdough recipe ? Thank you again, I love your recipes !

    Reply
    • Marci says

      July 29, 2018

      Dipti, thank you so much! I love this bread as well. I’ve left it an extra hour before and it seemed to do just fine. There may come a point where it rises too much and then falls, but I haven’t had that happen yet. Sourdough is on my list, but I haven’t done that yet. So many recipes to play around with, I don’t know where to start sometimes!

      Reply
  30. Megan says

    August 7, 2018

    Can you use all whole wheat flour?

    Reply
    • Marci says

      August 7, 2018

      Megan, yes, I have before, and my family loves it all the same. It’s a bit denser, but hot out of the oven, I have no complaints. The next day it’s a bit heavy, but I just wrap it up in foil and heat it up in the oven again

      Reply
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Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.

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