Whole Wheat No-Knead Bread (Using the Instant Pot!)
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 2 cups all-purpose flour
- 1 1/2 cups lukewarm water
- 1 cup white whole wheat flour (or regular whole wheat fl
- 2 teaspoons kosher salt (not regular table salt)
- 1/2 teaspoon yeast (i use fast rise yeast)
- Carbohydrate 185.550000236426 g
- Cholesterol 0 mg
- Fat 2.42500000308992 g
- Fiber 6.75000012781009 g
- Protein 24.7250000315044 g
- Saturated Fat 0.385000000490564 g
- Serving Size 1 1 recipe (605g)
- Sodium 3185.65600404556 mg
- Sugar 178.800000108616 g
- Trans Fat 0.800000001019354 g
- Calories 885 calories
Whisk together flours, salt, and yeast. Stir in water until dough comes together in a shaggy mass. Don't stir it too much!Cover the bowl with plastic wrap and place in your Instant Pot on the trivet set down inside. Set Instant Pot to the "yogurt" setting (about 3.5 hours).When the time is up, place a Dutch oven (or similar oven-proof pot) in your oven and set to 450 degrees.Turn dough out of bowl onto a well-floured surface. It will be very sticky, and you may need a spatula to scrape all of the dough from the bowl. Form dough into a ball with floured hands. Loosely cover the dough ball with plastic wrap while your oven preheats.When the oven reaches 450 degrees, carefully remove the pot from the oven, place a small piece of parchment paper on the bottom of the pot, and set the dough on top of the paper. Cover and bake for 30 minutes.Remove the off the lid and bake an additional 7-15 minutes or until golden brown.
