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

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