No Knead Whole Wheat Bread made in the Instant Pot

🧂 Ingredients

• 2 cups bread flour
• 1 cup + 1 tablespoon white whole-wheat flour

  or regular whole-wheat flour
• 1 3/4 teaspoon salt
• 1/2 teaspoon active dry yeast

  not regular yeast
• 2 tablespoons plus 1 teaspoon fresh chopped rosemary
• 1 1/2 cups room temperature water
• Olive oil

  for brushing

Instructions

• 1 In a glass bowl large enough to fit in the Instant Pot
  [https://amzn.to/4h4MtCu], mix together the flour, salt, yeast and 2 tablespoons
  of the fresh rosemary. Then, add in the water and mix with a spatula or wooden
  spoon until just incorporated, taking care not to over-mix. Note the mixture
  will be very sticky and shaggy, like the photo above.
• 2 After that, place a trivet on the bottom of the Instant Pot
  [https://amzn.to/4h4MtCu], I used the top of a large mason jar turned upside
  down. Then, place the trivet directly onto the heating unit, as shown in the
  photos and the video– you will remove the inner cooking pot for this recipe.
• 3 Next, cover the glass bowl with plastic and place on the trivet in the pot.
  Then, turn on the yogurt setting and turn the vent to "venting". Set for 4 hours
  to proof.
• 4 When the dough is done proofing, it should be double in size. If not, proof
  another 30 minutes.
• 5 Preheat the oven to 450 degrees F and place a dutch oven
  [https://amzn.to/3XIpt3M] with cover in the cool oven to warm up.
• 6 Turn the dough out on a floured counter and gently shape into a ball. I do this
  by pulling a corner up and to the center of the dough, then turn and repeat with
  the remaining 3 corners. Then I flip the dough over and shape into a smooth
  ball– this technique helps to stretch the dough one last time before baking and
  provide height and structure.
• 7 Brush with olive oil and sprinkle with sea salt and the remaining rosemary. Let
  stand on the counter while the oven is preheating.
• 8 Carefully remove the hot dutch oven [https://amzn.to/3XIpt3M] from the oven and
  uncover. Gently place the dough ball into the dutch oven
  [https://amzn.to/3XIpt3M] (I added a piece of parchment paper to prevent
  sticking) and cover. Place back in the oven and cook for 30 minutes covered.
  Remove lid and bake an additional 15 minutes until golden brown.
• 9 Remove bread from oven and let cool completely before slicing and serving. Cover
  any leftovers, which should last for 2-3 days.

Nutrition Info