* Exported from MasterCook *
Bread, No Knead Whole Wheat Rosemary Bread made in the Instant Pot
Recipe By :Alex Caspero
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 cup white whole-wheat flour -- (or plain whole wheat)
1 3/4 teaspoon salt
1/2 teaspoon active dry yeast -- (not regular yeast)
2 tablespoons fresh chopped rosemary -- plus
1 teaspoon fresh chopped rosemary
1 1/2 cups water -- room temp
Instant Pot No Knead Whole Wheat Rosemary Bread! Want crusty, bakery
bread in just 4 hours? Then you've gotta save this recipe! Whole
Wheat Rosemary Bread proofed in the Instant Pot!
In a glass bowl large enough to fit in the Instant Pot, mix together
the flour, salt, yeast and 2 tablespoons of the fresh rosemary. Add
in the water and mix with a spatula or wooden spoon until just
incorporated, taking care not to over mix. The mixture will be very
sticky and shaggy, like the photo above.
Place a trivet on the bottom of the Instant Pot, I used the top of a
large mason jar turned upside down. Cover the glass bowl with plastic
and place on the trivet in the pot. Cover, and turn on the yogurt
setting. Set for 3 1/2 hours to proof.
When the dough is done proofing, it should be double in size. If not,
proof another 30 minutes.
Preheat the oven to 450F and place a dutch oven with cover in the
cool oven to warm up.
Turn the dough out on a floured counter and gently shape into a ball.
Brush with olive oil and sprinkle with sea salt and the remaining rosemary.
Let stand on the counter or place back in the bowl and the Instant
Pot to proof again while the oven is preheating.
Carefully remove the hot dutch oven from the oven and uncover. Gently
place the dough ball into the dutch oven (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.
Remove bread from oven and let cool completely before slicing and
serving. Cover any leftovers, which should last for 1-2 days.
Notes:
No Instant Pot? No problem. Make the dough as directed, then let
proof in a warm spot for 12-18 hours until doubled in size. Then,
bake as directed.
S(Internet address):
"<https://www.delishknowledge.com/instant-pot-no-knead-whole-wheat-rosemary-bread/>"
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Per Serving (excluding unknown items): 166 Calories; 1g Fat (3.4%
calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 469mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.
NOTES : 2018 - 0205