Pressure Cooker Multigrain Bread
Impress your friends and family by making your own homemade bread. This recipe is hearty, wholesome, and delicious.
- ¾ cup (175 mL) plus 2 tbsp (30 mL) old-fashioned oats, divided
- 1 pkg (2¼ tsp/11 mL) active dry yeast
- 1 tsp (5 mL) salt
- 3½ cups (875 mL) bread flour, divided
- 1¼ cups (300 mL) warm water (120°F–130°F/49°C–54°C)
- ¼ cup (50 mL) butter, softened
- ¼ cup (50 mL) plus 2 tbsp (30 mL) honey, divided
- Oil for brushing
In a large mixing bowl, combine ¾ cup (175 mL) of the oats, yeast, salt, and 2 cups (500 mL) of the flour. Add the water, butter, and ¼ cup (50 mL) of the honey. Beat on low speed with an electric mixer until moistened; beat on medium speed for 3 minutes.
Add the remaining flour and beat until thoroughly mixed into a stiff batter. Brush the inside of the Ceramic Pot with oil and place the dough into the pot. Place the ceramic pot on the wire cradle and lower it into the inner pot of the Quick Cooker. Lock the lid, select the PROOF setting, and press START.
When the timer is up, press CANCEL. Remove the ceramic pot from the Quick Cooker. Scrape the dough out and shape it into a mound (the dough will be slightly sticky). Clean the ceramic pot and lightly brush the inside with oil. Place the dough into the ceramic pot.
Add the remaining 2 tbsp (30 mL) of honey to a small microwavable bowl. Microwave on HIGH for 10 seconds. Brush the top of the dough with warm honey and sprinkle with the remaining 2 tbsp (30 mL) of oats. Lower the ceramic pot into the Quick Cooker. Lock the lid, select the PROOF setting, and press START. Meanwhile, preheat the oven to 350°F (180°C).
When the timer is up, press CANCEL. Carefully remove the ceramic pot. Remove the ceramic pot from the wire cradle. Bake, uncovered, for 40–45 minutes, or until the top of the bread is a deep golden brown.
Carefully remove the ceramic pot from the oven and place it on a cooling rack. Cool for 10 minutes, then remove the bread from the ceramic pot. Cool completely.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 230, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 2 g, Sugars 8 g, Protein 6 g
The bread flour in this recipe will give your bread better texture. If you substitute all-purpose flour, the bread won’t hold together as well when you slice it.