Instant Pot Homemade No-Knead Bread Without Dutch Oven / Bakery Style No-knead Whole Wheat Bread

How to Make Instant Pot No-Knead Bread Without Dutch Oven / Homemade Bakery Style No-knead, No Oil, No Sugar Artisan Bread

Hello Foodies,

Since lockdown or social distancing started, few things went viral or we can say trending. Like Dalgona Coffee, there is one thing which is trending now and that is baking or making bread at home. So here I made delicious, crispy and golden outside, while the soft and fluffy inside, no-knead Artisan bread made using Instant Pot.

Making bakery-style, no-knead bread at home isn’t a hard process at all, although the result is very good. To make this no-knead, no oil, no sugar bread, all you need is 4 pantry staples and an oven-safe pan/pot that can handle the high temperature of the oven. It's surprisingly easy to make, you just need to mix all ingredients and let it rest in the Instant Pot to rise and then bake it in the oven for 40 minutes. The baking method is what gives it that incredible crispy crust.

Video Recipe:

A lot of no-knead bread recipes have the dough rest overnight to rise. But now using an instant pot you can have a no-knead bread the same day without Dutch oven and in less than 5 hours. Yeast still needs time to rise, but proofing in the instant pot cuts the time down to make this three and a half-hour.

Do You Need a Dutch Oven to Bake Bakery Style No-Knead Bread?

No. You may use cast iron, enamel, Pyrex, ceramic any of these pans that can handle the high temperature of the oven. But if you bake bread often and can make the investment, it will certainly make the process a little bit easier.

Cookware for this Recipe:

Ingredients that used to make no-knead bread:

Flour: I have used half of the whole wheat flour and half of the all-purpose flour and it worked well. But you can use just whole wheat flour or all-purpose flour or bread flour any one of it too.

Yeast: I have used active dry yeast. Active dry yeast rice slowly and develop a perfect flavor. Yeast helps to expand and become lighter and softer the bread.

Salt: salt gives flavor to the bread. Bread baked without salt will be tasteless. Also salt helps preserve the color and flavor of the flour.

Water: Use lukewarm or warm water to bloom the yeast. If you used boiling hot water then it will kill your yeast.

Tips to Make No-knead Bread:

Use a rack to cool the bread, so air can circulate and prevent soggy bread.
Let the baked bread cool completely before slicing.
Make sure water using to mix the yeast is warm or lukewarm, but not the boiling hot. Hot water will kill the yeast.

Preparation Time: 5 Minutes; Baking Time: 40-45 Minutes.

Proof Time: 4 Hours.

Each slice of No-knead bread contains 141 Cal.

Ingredients:

Whole Wheat Flour 1 ½ Cups
All-Purpose Flour 1 ½ Cups+Extra to roll the dough
Active Dry Yeast 1 Tbsp
Salt ½ Tsp
Water 1 ½ Cups, lukewarm or warm water

Instructions:

To Make the dough:

Preheat the oven at 450 F
In a bowl add lukewarm water, active dry yeast and cover the bowl with the lid and keep it aside for 5-10 minutes.
Once yeast bloomed, add whole wheat flour, all-purpose flour, and salt and stir until blended and form a shaggy, sticky dough.

To Proof the dough in the Instant Pot:

Transfer the dough to the Instant Pot and cover the pot with the glass lid or with any plate that fits the pot(even you can use the instant pot's main lid too).
Proof the dough using the yogurt function of the Instant Pot.
Set the time for 3 hours and 30 minutes (3:30 hours).
The dough is ready when its surface is dotted with bubbles.

To Shape the Dough:

Sprinkle the flour on the work surface, transfer the dough to it, and fold it; it will be soft.
Now, use the flour to keep the dough from sticking, gently shape the dough into a ball(don't overwork the dough).
Cover the dough ball with the cotton towel and let rise for about 30 minutes.
When it’s ready, the dough will be more than doubled in size.

To Bake the Bread:

Put a copper pan covered with the lid or heavy-duty aluminum foil (with the cover) (I have used a copper pan that can handle 450 F temperature, but you may use Dutch oven if you have or use cast iron, enamel, Pyrex, ceramic any of these that can handle high temperature of the oven) and preheat the pan.
Transfer the dough ball into the parchment paper and
When the dough is ready, carefully remove the pot from the oven and transfer the dough into the pan(or into the Dutch oven if you are using).
Cover the pan with the lid / heavy-duty aluminum foil and bake for 30 minutes, then remove the aluminum foil/lid and bake for another 10-15 minutes to crisp the top, until the bread is browned.
Remove the bread from the pan and cool on a rack for at least 30 minutes before slicing.

To Slice the Bread and Serve:

Use a serrated knife to slice the bread easily.
Serve bread slices by spreading Raspberry Jam, Strawberry Jam, Peanut Butter, Hummus, Butter or garlic-olive oil Spread, choose any one of these and Enjoy!!!

How to Reheat No-Knead Bread:

This bread will keep in an airtight container on the counter for 2-3 days. The crust will lose its crunchy texture as the bread sits, but popping leftover slices into the toaster for a few minutes will crisp it right back.

To proof the dough without instant pot:

Cover the bowl with plastic wrap and let the dough rest for about 16-18 hours at room temperature.

Dietary Comment:

The calorie count is based on a 2000 calorie diet.
Per serving contains 141 calories, along with 29.1 g carbohydrates, 3.4 dietary fiber, 0.8 g fats, and 5.1 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It is good to eat No-Knead Bread for Breakfast, lunch, brunch, or dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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