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
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.
Amazingly soft Whole Wheat Quinoa Bread or today’s recipe for No-Knead Whole Wheat Bread.
This five ingredient Instant Pot Bread recipe goes perfectly with your main dishes of Soups, Pasta, and Salads.
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
- This Instant Pot trick will save you a ton of time! No-Knead bread usually requires an overnight rise. This recipe, however, can be started at lunch time and be ready by dinner.
- 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.
HOW TO STORE, REHEAT, AND FREEZE CRUSTY BREAD
Store: Store leftover bread in a bread bag with as much air as possible squeezed out for up to 4 days.
Reheat: To restore the crusty exterior, place bread in a 350°F oven for about 10 minutes.
Freeze: Wrap leftovers tightly in plastic wrap, place inside a freezer safe zip top bag, and freeze. When ready to eat, let it thaw at room temperature for about 2 hours, then reheat as directed above.
CRUSTY BREAD VARIATIONS
Herb Bread: Add dried herbs like rosemary, basil, thyme, etc. This Asiago Herb Bread is a perfect example.
Cheesy Bread: Add CHEESE! Jalapeno Cheddar, Tomato and Feta, etc.
Bread with Dried Fruit: Fresh fruit can result in soggy spots, but dried fruit works perfectly! This Cranberry Pecan Bread is amazing!
USES FOR LEFTOVER BREAD
This bread is very versatile and leftovers are a gift. Slice up leftover bread for sandwiches or paninis, cube it for croutons, or throw a slice in the toaster and serve it with eggs for breakfast. It does it all!
GLUTEN FREE ARTISAN BREAD
I have never tried swapping the flour for a gluten free blend, but recipes like this Gluten Free Artisan Bread make me think it could work with a few tweaks. Let me know if you try it!
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
MORE WHOLE WHEAT BREAD RECIPES I RISE IN THE INSTANT POT
- Whole Wheat Focaccia Bread
- Whole Wheat Bread Bowls
- Whole Wheat Breadsticks
- All our Bread/Yeast Recipes
Are you new to the Instant Pot? These are our favorite beginner recipes to get started.
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 1x
- 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.
Parchment paper trick credit goes to Mel and her version of Crusty Artisan No Knead Bread
I can’t have gluten but seem to be ok with sprouted flour. Do u have a recipe for using sprouted flour and no gluten added?
Hi Serena, I’ve never tried that, I’m sorry I can’t be more help with that!
My Instant Pot doesn’t have a yogurt setting? What can I do to imitate it?
You can let it do an all day rise. It will be very similar!
Could I use no fat yogurt to replace some of the water in this recipe? Hoping for a slighty sourdough taste.
Rochelle, Hmm . . . that is a very interesting idea. I haven’t tried it before but now I really want to! Let me know if you go for it!
Thanks for the approval. I will let you know how it turns out.
Ok this may be a stupid question but when you say “add the water” do you mean after the yeast has been mixed in as per yeast package instructions? You don’t mention the yeast in the directions so just asking.
Ann, Look at the bottom of the post at the actual recipe card. The details will be much clearer and thorough there! The yeast is mentioned in the first step. Let me know if you have more questions though!
If you want a beautiful EASY No-Knead Bread recipe with ONLY 90 minute proofing time drop me an email and I will share with, you still have to use the Dutch oven container though…
Lovingly,
Honey
My instapot gave the message burn food 🙁
Laurie, The Instant Pot is only used to proof the bread in this recipe. Did you try to pressure cook it?
What do you push after you push yogurt?
Laurie, It depends on the model, but you want to adjust it to the lowest temperature. If you can tell me what model you have, I can look it up.
Hi Marci
Thanks for your reply on using strong flour. I’ve been mulling it over myself since posting the question and have decided to buy the gluten additive because i think it’s maybe the kneading process which releases the gluten from the flour and as that’s not part of this process it may (as you found) not be as successful.
By the way the yogurt turned out fantastic (it was still straining when I posted). I have an off brand IP with pitiful instructions and which doesnt have “boil” function for yogurt button so I just warmed the milk on “saute” instead stirring constantly. Am going to try using UHT milk next as this wont require the first boil stage.
I tried the recipe-I don’t think the instant pot did anything for it. After second rise which I set in a quiet place-I put the dough in an open loaf pan and cooked without a lid. The body may be a little denser than normal but the flavor is good and tasty. When I get a Lodge wear pot-I’ll try again.
Toby, thanks for letting me know your experience. I’m glad it was tasty for you!
Sorry if I missed this part in the instructions… do you use the regular lid on the instant pot portion of the recipe or do you need a glass lid? Not sure where the glass lid (that broke ) comes into the recipe. Mmmm can’t wait.
Jenn, I use the instant pot lid, I’m sure a glass lid would be fine as well. It makes me look forward to soup season!
I notice that you recommend a Honeybee program for Amazon price shopping comparisons. When following the provided link it takes you to a financial management program. Is this correct? Perhaps you meant the Honey pricing app?
Norma, Oh my goodness, I’m so glad you told me that! They must have changed things around since I posted this. Thank you so much, I fixed it!
This is by far the most delicious bread I have ever made and also the easiest! I was unsure of how it would turn out because I didn’t have vital wheat gluten (I swapped 0.5 cups whole wheat for white flour), didn’t have instant yeast, only had a cast iron Dutch oven, and then dropped and broke the glass lid right before baking (aluminum foil worked fine instead of a lid FYI). It was still amazing! I am in awe of how the crust crisped up so perfectly and the inside stayed so moist and spongey. This is definitely a new family favorite!
Kelly, You’re making me crave this with your description! The glass lid thing is a total bummer though, those can be so expensive to replace! I’m glad you had warm, crusty, chewy bread to soothe your soul 😉 This bread is a dream for soup season!
The recipe is not specific as to whether or not to seal the lid vent. Since it isn’t called out, I would assume not. Hope I’m right ????
Angela, you are correct, it’s fine in any position!
Hi,
This recipe sounds fantastic, and I am going to make it as soon as a late-winter storm (grrrrrrr) subsides and it’s safe to drive to a health-food store where I can buy vital wheat gluten.
I have a 6-qt Dutch oven that’s decently heavy (it’s enamelled “light” cast iron); not as heavy as the 15-lb Lodge but certainly not lightweight. Its dimensions are different from the Lodge: it’s only 8″ diameter at the bottom, and it slopes outward from the bottom to the top; 10.5″ diameter at the top; and it’s 5 ¼” deep. Amazon shows the dimensions for the Lodge to be 14 x 7 x 12 in; not quite sure why there are 3 dimensions, since the pot is round and seems to be perfectly straight-sided!! That said, the bottom dimension has to be either 14″ or 12″, each of which is quite different from my pot, whose bottom dimension is 8″.
Have you ever made this bread in a dutch oven or pot where the dimensions were different from your Lodge? Any thoughts as to whether or not a different-sized 6-qt pot might require a different cook time? Because the diameter of my pot is smaller, the dough will take up more depth than it would in the Lodge – and logically, it seems that would require a longer cook.
Thanks in advance for your thoughts!
Shelley, I hate those surprise storms! A couple years a late winter killed my whole garden and every single blossom on my peach tree!
Your dutch oven should work great, I would use that for sure. Let me know what you think!
Darn! I replied to your reply yesterday, and it sure seemed that my note was posted – but it’s not here today.
As you thought, my dutch oven worked very well.
My dough looked just like your photos all the way up to #4, showing all the bubbles on top. But for the step where you’re supposed to quickly form the dough into a ball, after 4 hours in the IP, the dough was way too sticky to form. I tried using my bench scraper to collect the stringy bits that wouldn’t stop sticking, to no avail. After about 10 minutes of trying to force the dough to cooperate, I gave up and put it back in the IP for the final 30 minutes. It didn’t rise much; and it didn’t rise in the oven. The end result was a very tasty but quite dense loaf. Not a loss, as I actually like dense bread – but I know it’s not how it should have turned out.
Do you have any advice on how to handle the “quickly form into a ball” step if the dough is too sticky to do so?
Shelley, It sounds like it could use more flour, add an extra 2-3 tablespoons of flour next time and I think it will be great! Keep me posted!
I really want to make this in my new IP….Is white flour….all purpose flour?
Then what’s white whole wheat flour?
Meena, yes, all-purpose and white flour are the same. White whole wheat flour is a type of whole wheat flour. It is still 100% whole wheat but is milder in flavor than red wheat flour. It’s usually right next to all the other flours or you can order it on amazon of course.
Hi Marci
I’ve just put my first batch of homemade yogurt made from your recipe in my IP in the fridge and now looking to use the drained liquid in some homemade bread. Am intrigued by the simplicity of this recipe for crusty bread having always kneaded bread in the past. As you are using all-purpose flour and adding gluten, would using strong white and strong wholewheat flours which have a higher gluten content work the same or do I still need to add gluten?
Cant wait to try this!
Hey Sandra! Using flour with higher gluten may work just fine. Although, I will mention, I’ve tried it with bread flour a few times instead of all-purpose flour and it doesn’t seem to rise quite as well. I can’t say I know why! If you used more all-purpose flour and less whole wheat, you could likely get away with not using the wheat gluten as well.
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
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’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!
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 🙂
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 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!
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!
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!
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!
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.
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!
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!
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! 🙂
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
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!
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.
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 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.
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!
One more question… what size Le Creuset cast iron pot do you use for this bread?
Candace, Mine says 5 quart on it
I’m a bit confused on the dutch oven size… throughout the recipe, and in the links to the Lodge dutch oven you recommend, it specifically states 6 quart, but in response to this comment, you said yours is a 5 quart. Could you please clarify which size you recommend for this? Thanks so much – I’m really looking forward to trying this recipe!
Sue, Sorry for the confusion! I have one in both sizes now. My older one is smaller and my new pretty white one is the one linked to in the post. They both will work great, but I do like having the larger size because it works nice for other recipes.
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.
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.
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!
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!
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.
Such a clever idea! Thanks for the sweet shout out <3
❤️❤️❤️
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!
Looks so good. I would love to see more winter weather recipes.
Kid-friendly, high protein (aka husband-friendly) instant pot recipes would be a real hit at my house! Thanks for asking!
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!
Some holiday recipes would be great, but you just blew my mind with this bread recipe!
Fresh berries.
Fall is my favorite time to cook. Love soup. In fact I can eat soup any time of year!
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.
Cherry cheesecake
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!
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!
I’d love to see some quick Christmas type recipes.
This bread looks amazing!
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 would love more soup recipes.
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 to see a lamb recipe if possible!
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!
Thanks for turning me and my whole family onto crio bru. It is awesome! We would love to learn how to make more recipes to start the night before, so we can wake up to warm yumminess. A good marinara would be nice too. Maybe Apple Butter that we can give as a gift for Christmas. And a light and airy Cheesecake, so many are too dense and just over the top in terms of sugar and fattiness (if it tastes airy, my brain feels less guilty somehow). And, finally, perhaps a good recipes for flan. That’s a heavy liad for requests. But, I have faith in you Lil’ tid bits! AND i hope i win a new Instant Pot. My Mom needs one badly! Happy Cooking!
Chrisser, We’re on the same wave length. I’m working on a new cheesecake now to take to our Pinners Conference next week. And it’s soooooo good! Trying to incorporate more yogurt to make it lighter. I’m working on a guilt free cheesecake too so be on the watch for that.
Marci,
Everything that you have shared so far is amazing!! I especially love your steal cut oat recipes. I omit the sweetener and they are still amazing.
I am so excited to try all the recipes this week!!!
As for something I’d like you to tech us to make, I am added sweetener free so any recipes that are added sweetener free would be great.
My husband isn’t added sweetener free though so he would enjoy the sweeter recipes.
Thank you for sharing your wealth of knowledge!!
Jill
I would love to see a roast and veggie recipe. It’s one of my husband’s favorites but I always forget to put it in the crockpot or it gets too done and dried out.
I’d love to see more whole grain/vegetarian/plant-based ideas, especially for the instant pot. I know you already have a lot of recipes like this, so keep it up 🙂
‘It’s the season for soups!
What about a quiche? Or a type of frittata? Love your site, loving your cookbook. Thank you for the inspiration.
I would love to see some Instant Pot Holiday recipes, specifically desserts lol! Also how crazy is an Instant Pot, you can make yogurt, bread, meat, rice, etc.! It seems like the possibilities for recipes are endless
More vegan/plant based recipes would be great.
As much as I’m enjoying this series, my electric pressure cooker is not an Instant Pot, so all I can do is read and drool over your recipes. I’m most interested in recipes and techniques that work in any electric pressure cooker so I don’t feel like I’m not invited to the party. Dinner recipes, vegetable recipes, “baking” recipes, bring them on!! And I love your willingness to experiment and learn, and then share your knowledge with us, in projects like your pressure-cooker extracts series. Thanks!
Anne, I’ve got your back Anne! This week was a bit of an exception, but typically I aim to write recipes that will work for any brand of electric pressure cooker. I appreciate your comment!
Beautiful bread!
I would love to see some instant pot one dish dinner recipes that are very low in fat. Thanks!
Since we’re talking about the Instant Pot, I’d love to see more meat recipes. How to cook meat in the Instant Pot that’s tender and flavorful.
I’d love more paleo and more low carb recipes.
MMM can’t wait to try this bread!!! I would love any clean-eating or paleo type recipes you might wish to share!
I don’t have a specific recipe but I’d love more hearty, yummy soup recipes like your chili! My family loved it!
I would also like more freezer meals. Thanks!
I’d love to see a really simple, hearty beef stew recipe. Winter is coming!
I’d love to see soup recipes and Indian recipes especially with winter coming !
Would love some glutenfree/nutfree recipes
More holiday recipes please&I can never get enough one pot dinner recipes! Love your site & love my instant pot
Need more non cheesecake desserts!
I’d love to see more Instant Pot gluten free recipes, please!
That bread looks fantastic! It’s not really cold here (Oklahoma) yet, but as soon as we dip below 50, I’ll be making soup and bread all the time — I guarantee some of your recipes will be at the top of my list of new things to try. Thanks for sharing all your pressure cooker magic! I got mine specifically for the yogurt, but I’m having fun trying all kinds of other things! I don’t have a specific request — just keep up with the interesting ideas! Thanks, Marci!!
Lucy, what kind words, thank you so much!
I have made cheesecake (delish!) in the IP but would like to see other desserts that come out well when cooked in the IP. The one time I tried a cake it was just too wet.
Celeste, great idea! Try the breakfast cakes on my site for a Breakfast option. The chocolate and vanilla lava cakes from our cookbook are amazing as wells as the poached pears. But now you’ve got me thinking!
anything diabetic friendly
I love your back to basics posts. Here’s how to make beans and use those beans to make the best, blow your mind, bean dip. Or whatever, you’re much more creative than me. 🙂
Laurel, We must be on the same wavelength, I wrote down beans in my notebook a couple days ago and am gonna blow your mind for sure 🙂
Definitely some holiday recipes! I love the added ingredients for this bread. I use the whey from my yogurt for the liquids.
Cheryl, I’m definitely trying the whey next time. I don’t know why I didn’t think about that!
I also use whey in place of buttermilk or other liquids in pancakes, lacto fermenting foods, cooking grains and rice, etc.
I’d like a gluten free bread recipe that’s as good as this recipe looks! I yearn for great breads that are gluten free!
Helen, Ill admit that’s still tricky territory for me. But I have a friend that is gluten free that’s been experiment on my recipes so I’m working on it!
Maybe Einkorn too ????
I’m new to the instant pot – my daughters finally bullied me into getting one – and I am excited about using it to make one-step meals like pot roast with veggies and other meat dishes. But I am game for trying anything tasty!
Gail, You’ve got some good daughters 🙂
So I cheated a little bit and read some comments…but I definitely agree that some holiday recipes would be great (I’m especially intrigued by any alcoholic treats)! I also have celiac disease, so some gluten free variations would be wonderful too!
There is a limoncello recipe out there that I’m dying to try!
Becky, Do you know who Rich Lum is? He’s in the IP Facebook community and he created that recipe. If you’re in that group, do a search for him or send him a message and he’ll hook ya up.
How about some cobblers? I’m a new reader so maybe you’ve done this already
Misty, I have mini peach cobblers in our cookbook that are more like breakfast cobblers than dessert, but they are so yummy!
I’d love to see a classic comforting Turkey rice soup!!!
Can’t wait to make this bread. I love the idea of using the IP to raise the bread. I just ordered the 8” spring form pan and the heating cone to make your recipes for breakfast cakes. It would be nice to have other recipes that I could make using the pan alone, or with the core. Like maybe a appetizer, or casserole.
I would love to make something like zucchini bread in my ip. It’s so yummy but not sure how to go about it!
I love more easy meal in one instant pot meals (with meat and carb and veggie!)
I can’t wait to try this. I love your more off the wall/out of the box uses for the instant pot. I fell in love with your recipes when I made the enchilada soup. So anything out of the norm would be nice to see. I’m having a non traditional thanksgiving because I hate turkey. We are doing homemade pastrami, bread, mayonnaise, mustard and anything else we can make.
Molly, I love your non-traditional Thanksgiving idea! I doubt I could get my family to go for it, but I would love that!
Beautiful, beautiful bread!!!
I would love to see more instant pot recipes that are made with simple, pantry-friendly, already-have-on-hand ingredients.
I’d love to see some quick and healthy fruit based recipes.
Love your crusty bread recipe!
How about something Indonesian, such as nasi goreng?
I’ve been loving this series on the Yogurt button! It would be really cool to see some recipes talking about uses for the other buttons (regular and unconventional). And I haven’t really dived into the Pot-in-Pot possibilities – I’d love to see some recipes that would help me learn more about that!
I love your bread – I make a similar one but will definitely try yours. I’m thinking about Thanksgiving right now and how to best use my instant pot.
I look forward to trying your bread recipe since I tried a different bread recipe that failed on me. I’m in a healthy soup mood so that is what I’d like to see of more recipes.
I’d love any new instant pot recipes, especially kid friendly
I second the instant pot kid-friendly recipes request. And if they can be high in protein that would make the hubby happy, too. ???? Thanks!
I would love to see some make ahead meals that we can throw in the freezer. I did this when I was pregnant with my first son. Took me about 4 hours to put them all together, but we had about 12 different dinners stashed away for those crazy days!
I would love to see more breads and holiday recipes -this one looks so good and easy too Thanks Marci for a chance to win!
I would like to see recipes for sprouted bread.
I would also love to see sprouted wheat bread. Or sprouted grains or seeds of any kind bread. Healthy and yummy.
This looks so yummy and healthy! I shared it with my mom who always naked us yummy grainy bread when she visits…. Been looking for a convenient daily bread recipe to maybe skip the grocery bought one.
Would love to see a recipe for a quick dessert or appetizer from pantry items for when last minute guests show up…thanks ????
I can’t wait to try this! I am all about the one pot meals for my family of 5. Also some healthy options that I can pack up for work lunches. Thank you!
Would love to see more vegan recipes, please.
gosh, that looks amazing! I would love to see more gluten-free recipes on your site since I am one of 133 people in the country who have celiac!
oops, I neglected a determiner–one of EVERY 133 people!
My favorite thing about your blog is the unexpected things you can do in pressure cookers (ex, extracts, infused water, crio bru, bread proofing, etc). I’d like to see more.
I’ve tried a number of pressure cooker recipes for “traditional” items like Ribs and they always taste steamed, so if you have developed a recipe that for something I might typically throw on the grill like pork shoulder.
My partner says that once you cook meat in the pressure cooker, you always want to grill it for after seconds or minutes to get that crisp outside. Hopefully, this helps your rib dilemma!
V, Great tip! I like to broil my ribs after they finish cooking as well.
When you mentioned that you love curry in the fall, I was super interested. A tried and true Instant Pot curry recipe would be awesome!
I’d like to see some simple appetizers, holiday classics, n etc.I’ve put the insta pot on my wish list probably 5 times already…I wanted to make sure that they didn’t miss how important it is!!!Ha ha…
Instead of water in this recipe, use the whey left over from making yogurt!
And I’d like to see cake recipes, please,
Because two family members are diabetic, I would appreciate more low carb, sugar free recipes, or ones that could be easily adapted by switching out ingredients. Thanks…I love your site!
Different beef dishes (other than roast, soup or stew).
I would love to see some holiday recipes. Thank you!
More dump recipes for all meals…so easy, so delicious…
Hi Marci!
Love your Sure and I love the Instant Pot. Hope to send this ( if I win) to my daughter for Christmas. I’d like to have a recipe for vegan baked beans that fast like old-fashioned pork and beans. ????
I would like to see some Instant Pot recipes for the upcoming holidays (Thanksgiving, Christmas, etc.).