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
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!
I would love to see a lamb recipe if possible!
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.
I would love more soup recipes.
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.
Connie, You could try it without. It may be a bit different, but I think it’ll still be wonderful
I’d love to see some quick Christmas type recipes.
This bread looks amazing!
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!
Can this method be used for my no knead sourdough bread?
Marilyn, I haven’t tried it, but I would assume it would. Let me know if you try!
Cherry cheesecake
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.
Fall is my favorite time to cook. Love soup. In fact I can eat soup any time of year!
Fresh berries.
Some holiday recipes would be great, but you just blew my mind with this bread recipe!
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!
This bread is a definite ‘gotta try it’ item!! Thank you!
Kid-friendly, high protein (aka husband-friendly) instant pot recipes would be a real hit at my house! Thanks for asking!
Looks so good. I would love to see more winter weather recipes.
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!
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!
Such a clever idea! Thanks for the sweet shout out <3
❤️❤️❤️
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!
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.
Is there any way to make this bread in the instant pot with regular flour etc for a white bread?? Thank you so much.
madis, yes, I’ve made it with all white flour and left out the seeds and it is straight up dessert!
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.
★★★★★
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!
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.
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.
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?
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.
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.
One more question… what size Le Creuset cast iron pot do you use for this bread?
Candace, Mine says 5 quart on it
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!
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!
I plan on getting the 3 quart Instant Pot. Should I just halve the recipe?
Bernie, I’m not 100% sure. I actually think the full recipe would fit in the 3 quart.
Thx, Marcie. I’ll give it a try.
If your Instant Pot is a LUX model and doesn’t have a yogurt button, what button would you use instead? Thanks in advance!
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.
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.
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.
Yes, sorry, I found it. Lots to learn with this new machine. Thank you for your reply.
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 !
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!
Can you use all whole wheat flour?
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