Judy
Gold Post Medal for All Time! 677 Posts 
This delicious bread has ingredients that are all natural. This recipe needs no kneading. If you have an electric pressure cooker with a yogurt function, you can raise the dough in there, and speed up the process considerably.
This bread keeps in the refrigerator 3-4 days. I am going to freeze the extra.
Prep Time: 50 minutes
Cook Time: 40 minutes
Total Time: 90 minutes
Yield: 1 loaf
Source: Instant Pot Community
Ingredients:
- 4 cups whole wheat flour
- 1 instant yeast
- 1/2 tsp salt
- 2 cups warm water
- 1 tsp butter
- 2 tsp milk
Steps:
- In a mixing bowl scoop out the flour.
- Add the instant yeast and salt to your bowl. Make sure you don't add the salt on top of the yeast as it will kill the yeast. Mix the flour.
- Gradually add water to make a sticky dough. Do not knead.
- Proof the dough. Allow the dough to raise until it's double, either naturally or in your electric pressure cooker. To use the Instant Pot, place the heat proof bowl into the pot, adjust the Yogurt button to less, put a plate over the dough and set for 30 minutes.
- Mix the dough one more time and transfer the dough into the bread pan lined with parchment paper. Coat the dough with milk or alternate milk.
- Preheat oven at 390 degrees F or 200 degrees C.
- Bake the bread in the oven for 40 minutes.
- Remove the pan and place it on a cooling rack. Put the butter on. Allow the bread to cool before slicing it.
- Remove bread from the pan and slice it. It's best when freshly consumed. Will last a day or two at temperature and then it's best to refrigerate for up to 3-4 days.
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