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Instant Pot No Knead Muesli Coconut Bread

Instant Pot No Knead Muesli Coconut Bread is full of delicious flavor and texture.

Prep Time
4 hrs 30 mins
Cook Time
30 mins
Servings: 10
Calories: 206 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: American

Ingredients

Instant Pot Muesli Bread Ingredients
  • 3 1/4 cups (450g) bread flour
  • 3/4 tbsp active dried yeast
  • 1/2 tbsp sugar
  • 3/4 tbsp salt
  • 1/3 cup Muesli
  • 1/3 cup shredded unsweetened coconut
  • 6 soft dried apricots cut into small pieces
  • 1 1/2 cup (360 ml) lukewarm water
  • 1 tbsp olive oil

Instructions

Instant Pot Bread Instructions
    Cup of Yum
  1. In a large bowl mix the flour, yeast, sugar, salt, muesli, shredded coconut and apricots.
  2. Make a well in the center of the mix and add in the water and oil and mix until combined.
  3. Finish mixing the dough by hand, adding in a few spoonfuls of water if the mixture is too dry and crumbly. Shape into a dough.
  4. Place dough on an oiled piece of parchment paper and put inside the Instant Pot insert.
  5. Close the Instant Pot, choose the yogurt setting, normal pressure and set the time for 4.5 hours.
  6. At 4 hours, open and remove the parchment paper with the dough in it. Shape the dough into a bread shaped ball, put back on the parchment paper and return to the Instant Pot and cover for the remaining time.
No-Knead Bread Oven Baking Instructions
  1. Preheat the oven to 450F/ fan-assisted 210C / 230C/ gas 7, with the cast iron pot inside it.
  2. In a large bowl mix the flour, yeast, sugar, salt, muesli, shredded coconut and apricots.
  3. Make a well in the center of the mix and add in the water and oil and mix until combined.
  4. Finish mixing the dough by hand, adding in a few spoonfuls of water if the mixture is too dry and crumbly. Shape into a dough.
  5. Place dough on an oiled piece of parchment paper.
  6. Remove cast iron from the oven, transfer the parchment paper with the bread dough on it into the cast iron pot. Trim off any excess parchment and then cover.
  7. Bake the bread dough for 30 minutes covered, then remove the cover and bake for another 10 minutes for a golden crusty topping.

Notes

  • There are 7 Blue Plan SmartPoints in a serving of this Bread.
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  • Make sure to use the yogurt setting for proofing the dough. Please do not use any other setting.
  • For the second proof, feel free to use an oven-ready bread pan or baking basket that can fit into the Instant Pot to hold the bread rather than the parchment paper.
  • You will not be using the pressure function on the Instant Pot so you can use the Instant Pot lid, a regular cover, or even some cling film as the muesli bread dough is rising.
  • Do cut the apricots into small cubes as you don't want to end up with large lumps which may make the bread soggy.
  • Use a small cast iron pot for a deeper loaf. If you want your bread to spread out more, than use a larger cast iron pot.

Nutrition Information

Calories 206kcal (10%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 2g (10%) Sodium 535mg (22%) Potassium 136mg (4%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 190IU (4%) Calcium 10mg (1%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 2g 10%
Sodium 535mg 22%
Potassium 136mg 3%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 190IU 4%
Calcium 10mg 1%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.