This post has been sponsored by Decas Farms™️ but all opinions expressed are my own.
No knead, little wait lots of flavor and amazing texture, the new Instant Pot Artisan Bread is here to revolutionize the way artisan breads are made!
Table of Contents
As far as my knowledge goes there are two types of people out there; the one who love artisan bread and take pride in walking out of a trendy café with a $9 loaf of rustic, small-batch hand crafted artisan bread, and the ones who love artisan bread and wish they had the patience to wait 18-24 hours to sink their teeth into a freshly baked loaf of artisan bread because $9 is simply too much to pay!
Everybody else I assume has never tried artisan bread.
Check out this Quick Sandwich Bread recipe!
what is artisan bread?
An artisan bread basically refers to a crusty rustic-style loaf with soft center characterized by a large presence of air-pockets. An artisan loaf is small-batch hand-crafted in a long fermentation process which allows the natural enzymes to react with the flour in their own time for a much more robust flavor, texture and better to digest.
Another characteristic is that artisan breads are short-lived and are often displayed unpackaged in baskets.
My first time trying an artisan bread was at a restaurant where they served with some kind of dipping oil, much like this one. The texture was immediately noticeable and the flavor did not disappoint. I immediately decided that I would make my very own batch the next day.
Well, making artisan bread the next day meant that I wasn’t going to be able to enjoy it until… yet another day, and the idea of waiting was hard to digest but I tried.
top right: bread dough going in to the IP
bottom left: bread dough after 4h on IP
bottom right: artisan bread after baking
why do artisan breads take so long to proof?
So they say it takes time for the dough to work itself in a slow and special way, to acquire flavor, texture and that beautiful finish but it turns out the INSTANT POT can deliver all of that in 4 hours as opposed to 18-24 hours, so this means bread is ready the same day!
This changes a lot!
I noticed no difference at all between the times I used the traditional slow process method of baking artisan bread and the much faster Instant Pot method!
This is honestly a breakthrough in the bread making business as I do not know too many of us who would volunteer to wait an entire day to finally eat that bread you craved for when you started making it.
taking your artisan bread to the next level
Now that you are excited to make your very own loaf of no knead instant pot artisan bread and impress everyone with your new baking skills (turns out, this recipe requires no prior skills!), you can actually take this artisan recipe up a notch and add in some dried cranberries and nuts!
I love using Decas Farms™️ Baking Cranberries because they are specially crafted for cooking, these wholesome berries are made to withstand the rigors of heat and mixing. They’re recipe ready for all my baking needs!
For this recipe I am using Decas Farms Cranberry Orange Baker’s Cut Baking Cranberry, but I also love the cranberry apple baking cranberries and original flavor and use in many of my recipes, as in you can see in this Cranberry Orange Cookies recipe.
To see a list of products, please visit Decas Farms™️ products page here.
to assure that you have success making this artisan bread please read these notes:
- Waiting 10 minutes for the yeast to activate is very important step! If the yeast doesn’t form a foam on top it could be too old and the bread will not rise properly.
- There is no need to line your instant pot with parchment paper. I tried both ways and found that the parchment paper actually gets on the way of removing the dough from the instant pot. However you will need to grease your instant pot
- If you must stop the instant pot before the 4 hours is up, it will work fine after proofing for 3:30 hours, however I have not tried stopping the proofing time any earlier than that.
- This recipe did not work well with gluten-free flour
- While the cranberry pecan is a delicious combination, you can substitute for other combinations of your choice, or keep it plain
- If you do not have honey in hand you can substitute for 1tbsp regular sugar
- Even if you plan on serving the bread warm, wait 15-20 for it to cool down before cutting.
If you make this Instant Pot No Knead Artisan Bread recipe be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Instant Pot No Knead Artisan Bread
Equipment
- Instant pot
- Dutch Oven
Ingredients
- 3 cups bread flour
- 1 tsp kosher salt
- 1/3 cup Decas Farms Baking Cranberries
- 1/4 cup pecan, finely diced
- 1 1/2 cups lukewarm water
- 1 1/2 tsp active dry yeast
- 1 tbsp honey
Instructions
- 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 pecan. Set aside
- Pour yeast water into the flour bowl. Using a wooden spatula fold until all the flour are 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 dutch oven, cast iron or any oven-safe deep pan with cover, lined with parchmet paper in the oven and pre-heat to 450F. When oven is heated to 450F carefully remove dutch oven and sit it on a towel.
- Carefully place bread dough in the dutch over, cover and return to oven. Bake for 30 minutes covered. Remove 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this yesterday for my husband and the process went very well considering I am a novice bread maker (this was my 1st time in fact). I am a Celiac so I couldn’t taste it myself. Could you please recommend variations and amounts for ingredients for your recipe (i.e. everything seasoning) or cheese / herbs etc?
Hi Linda! I have it on my list to try this recipe using Bob’s red mill 1-to-1 gluten-free flour and will let you know how that turns out. As for substitutions many people have tried with herbs like rosemary, olives, sea salt, plain, raisins.
Will date syrup activate the yeast?
My guess is yes, but I never worked with this product so I can’t confirm with 100% certainty
Boy oh boy am I glad I came across this recipe! Making bread scares me but this looked so good I just had to try. The only thing I changed was not adding nuts due to an allergy and I used raisins instead of cranberries. The recipe is very straightforward and easy. If a bread novice like me can produce a delicious loaf of bread, anyone can! Thank you for this recipe!
Wow, that’s wonderful to hear Michelle. I am so very happy that you had a good experience and outcome with my recipe. thanks for taking the time to write me a feedback! Silvia
Made a savory version of this that turned out phenomenal! How would you suggest adjusting the cooking time if I were to divide the dough into two to make smaller loaves in two smaller Dutch ovens?
Good to hear! chances are if you divide into two smaller loaves it will take almost the same time to bake. Set for 20-25 minutes and bake with cover, then remove cover and keep an eye on it every five minutes.
Love this recipe. Tried it as is, was spectacular. Now going to try plain.
Found that if I put the Dutch oven into the oven and prepare the loaf right on the parchment on the counter, I don’t have to remove the heavy Dutch oven, I can just plop the dough that is on the parchment right onto the pot. Same when it’s time to take it out – easy to grab the parchment corners and lift out. Not too hot even. No need to take out the Dutch oven until it cools.
Thank you. This is my favourite.
I am so happy to hear that you enjoyed my artisan bread recipe and thank you so much for your feedback!
I made this today and it is as easy as described and amazingly delicious! It is so easy and tasty that I am going to make it again tomorrow for our New Year’s Eve dinner! Thank you so much!!
You are very welcome Sharon, and thanks for your feedback!
Great recipe. I added freshly squeezed orange juice, zest and dried apples it was delish! 4 stars because 3 hours in my InstantPot was too long and it got “leathery” on bottom, 2 hours was sufficient. Tip: if you soak dried fruit in warm water and a pinch of baking soda for a couple minutes it helps them plump up.
Can I use instant yeast instead?
yes!
how much instant yeast and how much water i should put in please?
You can be substituted for one another 1:1 so use the same measurement as I used for active dry yeast. The active dry yeast is a little bit slower off to start than instant, but in a long 2 to 3 hour rise, the active dry yeast catches up. That’s the difference.
so good looking! Everyone loved it, and when they realized it was homemade they really were gasping
haha, that’s the best feeling isn’t it! Thanks so much for trying my recipe and sharing your feedback!
I know this is an older recipe post but I used this base tonight my alternate add in was dried minced onions and thickly sliced whole garlic cloves. It worked great with my pot roast. Thank you.
Hi Donna, glad you liked my artisan bread and thanks for taking the time to share your feedback!