Step 1

In a medium bowl, mix together wheat flour, white flour, wheat gluten, oats, millet (or quinoa), flax seeds, sunflower seeds, salt, and yeast.

Step 2

Add the water and with your hands, mix until the majority of the flour is incorporated, but the dough is still a slightly shaggy looking ball.

Step 3

Note: If the dough is still quite wet and sticky, sprinkle an extra tablespoon or two of flour on top and gently fold it in.  You want the dough to be tacky, but not so wet and sticky that it coats your hands when you’re working the flour in.

Step 4

Place on top of a piece of parchment paper and put inside the Instant Pot liner.

Step 5

Secure the lid.  Press yogurt, then adjust until the screen reads LOW.  Adjust time to 4:30 and wait for the beep to indicate the cycle has started.

Step 6

At the 4 hour mark, the dough will have puffed up a bit and have small bubbles on top.  Grab the sides of the parchment to lift the dough out of the pot and place it on the counter.

Step 7

Quickly form a ball and place back on the parchment paper.

Step 8

Return the dough to the Instant Pot for the remaining 30 minutes.  Secure the lid.

Step 9

Place an empty 6 quart cast iron pot inside the oven with the lid on.  Preheat oven to 450 degrees.

Step 10

When the Instant Pot beeps, the oven should be preheated and the dough will have slightly risen.

Step 11

Remove the pot from the oven and place the lid to the side.

Step 12

Holding on to the sides of the parchment, carefully lift dough from the Instant Pot and place inside the enameled pot (parchment paper and all).

Step 13

Place lid on top (tear off any pieces of parchment paper that are sticking out) and return cast iron pot to the oven.  Bake for 30 minutes.

Step 14

After 30 minutes, remove the lid of the ceramic pot and allow the bread to bake 10 -15 minutes longer until the bread is nicely browned.

Step 15

Use the corners of the parchment paper to place bread on top of a cooling rack, removing the paper if you can handle the heat.

Step 16

Technically it’s best to let it cool slightly so it doesn’t smash while its hot, but if you lack self-control like I do, grab a sharp knife and start cutting uneven chunks of bread.  Slather with butter and go to your happy place 🙂