Description
Simple country bread recipe that utilizes an Instant Pot® to achieve a well-risen and well-baked loaf of bread. Serve with softened salted butter and jam, or olive oil and freshly cracked black pepper.
Ingredients
- 2 ⅓ cups bread flour
- 1 cup whole wheat flour
- 2 teaspoons kosher salt
- 2 ¼ cups warm water (105 to 115 degrees F (41 to 46 degrees C)), divided
- 1 (.25 ounce) package active dry yeast
- cooking spray
Instructions
- Stir bread flour
- whole wheat flour
- and salt together in a large bowl until well combined; set aside.
- Gently whisk 1 1/4 cups warm water and yeast together in a small bowl. Allow to rest at room temperature until foamy and fragrant
- about 10 minutes.
- Make a shallow well in the center of the flour mixture
- and pour in the yeast mixture. Stir together using a spatula until a coarse dough begins to form. Transfer dough to a lightly floured work surface and begin kneading
- dusting with more flour as needed to prevent dough from sticking
- until smooth and elastic
- about 10 minutes.
- Shape dough into a ball and place in a large bowl lightly greased with cooking spray. Cover the bowl with a towel lightly dampened with warm water and set aside in a warm spot to rise until doubled in size
- about 2 hours.
- Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease parchment paper with cooking spray; set aside.
- Using your fingers
- gently press down on dough to deflate slightly and transfer to a work surface that has been very lightly dusted with flour. Gently knead dough 2 or 3 times
- preserving as many air bubbles as possible. Using the sides of your hands
- shape dough into a ball by pulling the sides under until a smooth and slightly shiny surface develops. Gently transfer dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil.
- Add remaining 1 cup water and a steam rack to a multi-functional pressure cooker (such as an Instant Pot®); place cake pan on the rack. Close and lock the lid. Turn vent to Sealing position. Select Manual/Yogurt setting; set timer for 1 hour. Dough will rise in cooker and double in size. Press Cancel.
- Meanwhile
- preheat the oven to 450 degrees F (230 degrees C).
- Select Manual/Pressure Cook setting on the Instant Pot®. Select high pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 3 to 5 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 8 to 10 minutes. Unlock and remove lid. Carefully remove the cake pan as it will be hot; remove aluminum foil.
- Transfer cake pan to the preheated oven and bake until bread is golden brown
- about 20 minutes. Remove bread from the cake pan and transfer to a wire rack to cool completely before slicing
- about 30 minutes. Using a bread knife
- slice loaf crosswise into 3/4-inch thick slices.
Prep Time: 40 mins
Cook Time: 1 hr 5 mins
Total Time: 5 hrs 35 mins
Servings: 6