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Instant Pot Bread Recipe

Sourdough

Instant Pot Bread

Graham Sharman
Course Breakfast, Snack, Starter
Servings 6

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 260 g bread flour
  • 1 tsp salt
  • ½ tsp instant yeast
  • 285 g plain Greek yogurt freshly made or opened

Instructions
 

  • In a bowl, mix the bread flour, salt, and instant yeast.
  • Add the plain Greek yogurt and mix until you have a dough, add more yogurt if needed to form into a fairly wet dough. Mix for 5-6 minutes.
  • Line the inner pot with baking parchment and place the dough inside.
  • Place the lid on, but don’t set to seal, then select Yoghurt function. Set to 4 hours.
  • After proving for 4 hours, remove the dough from the pot, place on a floured surface. Gently shape into a ball, cover with little extra flour and a dish towel.
  • In the meantime, place a Dutch oven into your oven, pre heat to 230°C for 30 minutes.
  • After 30 minutes place the dough into the Dutch oven. Flour then score the top and place the lid on.
  • Bake for 25 minutes, then remove lid and bake for another 10 minutes or until browned.
  • Switch off the oven leaving the door ajar for 30 minutes, then remove from Dutch oven and cool on a wire rack.

Notes

Tip: It's a good idea to place your Dutch oven on a metal baking tray, this prevents the bottom of the bread from burning.
Keyword Instant Pot, Official Recipe Contributor, vegan, vegetarian