No Knead Artisanal Bread

 Silvia Rivas from Garden In The Kitchen   2020-03-17  Comments General, Vegan & Vegetarian
Artisan Bread

“No knead, little wait, lots of flavour and amazing texture. Instant Pot is here to revolutionize the way artisan breads are made.”


3 cups bread flour
1 tsp kosher salt
1/3 cup Cranberries
1/4 cup pecan, finely diced
1 1/2 cups lukewarm water
1 1/2 tsp active dry yeast
1 tbsp honey



Mix lukewarm water with honey, stir to combine. Add in yeast, cover and wait about 10 minutes. Mixture will look foamy.

In a large bowl combine flour, salt, cranberries and pecans. Set aside

Pour yeast water into the flour bowl. Using a wooden spatula and fold until all the flour is incorporated. You can finish this step using your hands, to fold into a ball/ loaf. Dough will be sticky and surface uneven.

Place the bread dough in a greased instant pot, cover and turn pot on yogurt mode for 4 hours. At the end the dough will be twice the size and have lost the round shape.

When the time is up, add a little bit of flour to your counter/ working surface and transfer the bread dough from the instant pot to the prepared surface. Roll dough into a ball without overworking it, tucking any extra dough on to the bottom side. Let the bread sit on the counter while you pre-heat the oven.

Place a cast iron pot, or any oven-safe deep pan with cover, dusted with flour in the oven and pre-heat to 230C. When oven is heated to 230C carefully remove cast iron pot and sit it on a towel.

Carefully place bread dough in the cast iron pot, cover and return to oven. Bake for 30 minutes covered. Remove the lid and bake for an additional 15 minutes un-covered or until bread crust is nice and brown.

Transfer to a cooling rack for at least 20 minutes. It can be served warm after that or wait until bread is completely cooled before you store it away


Head to the link below for more recipes like this:

https://gardeninthekitchen.com/



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