5 Minute No-Knead Bread using Whey from Instant Pot Yogurt
An easy no-knead loaf that uses the whey left over from making Instant Pot yogurt.
Ingredients
| 2 cups | 480 ml | whey, warmed |
| 1 tbsp | 15 ml | sugar |
| 1 tsp | 5 ml | salt |
| 1 packet (8g) | active dry yeast | |
| 3 cups | 720 ml | bread flour (or all purpose/whole wheat flour) |
Instructions
Preparing the dough
- Dissolve 1 tbsp sugar, 1 tsp salt and 1 packet of yeast (8g) in the warmed whey.
- In a large bowl, combine the whey mixture and 3 cups of flour.
- Cover the bowl with a towel or saran wrap, and let the dough rise for 2 hours (or overnight in fridge).
Baking Instructions 4. When the dough has doubled in size, place an oiled dutch oven with lid in the oven and preheat oven to 450F (230°C). 5. Turn the dough onto a well-floured surface or parchment paper. Pull 4 sides of the dough into the center, and then flip the dough upside down so the seams are underneath and the dough is rounded on top. (Alternative: Turn dough within the bowl and shape into a ball.) 6. Once oven has been preheated, remove the dutch oven and lightly flour the pot. Place the dough seam side down into the pot. Lightly flour and make a few cuts in the top of the loaf. 7. Bake for 25-30 min covered, and then bake for 5 mins uncovered or until the loaf is medium-dark brown. The loaf will sound hollow when you knock on the top.