GoWise / Instant Pot Yogurt Whey Dutch Oven Crusty Bread is creamy and crusty, with large holes and is ready to bake in just a few hours.
One of the most asked questions I get is, what do I do with my leftover Whey after making Homemade Greek Yogurt in my Instant Pot or GoWise Pressure Cooker? Pressure Cooker Grandma Mills’ Banana Nut Bread, Smoothies and lots of Sourdough Bread is my answer. Those who know me, know that I am a Sourdough Bread Baker. I’ve kept one Sourdough Starter for over 20 years. Several years ago, I started a new Sourdough Starter, which I love to use for my Hokkaido Sourdough Sandwich Bread, Country Sourdough Bread, Hokkaido Hot Dog and Hamburger Buns and so much more. Since then, I have been using my Sourdough Starter and baking Sourdough Bread and other types of Bread using Natural Fermentation for the rising agent.
It’s been a few years since I have made this Dutch Oven Crusty Bread, because of my Sourdough LOVE. The last time I made this Quick Rising Bread, we were living on our RV, which was so much fun, by the way. Someone in my RV group shared the recipe with me. The dough takes take 12-14 hours to proof (with commercial yeast) and then you bake in a Cast Iron Deep Chicken Fryer or Cast Iron Dutch Oven. It’s delicious, but you have to do some planning.
As an aside – We no longer purchase bread. Hot Dog Buns, Hamburger Buns, New York Style Pizza Dough, all are homemade. I find that with using natural fermentation (no commercial yeast), I no longer have troubles digesting bread. Many people who have become Gluten Intolerant, are able to handle Sourdough bread. From what I have read and experienced, commercial bread products are processed so quickly and is often the cause of becoming Gluten Intolerant. That being said, I know many of you do not have the time or a Gluten issue and just want a loaf of Bread, that is delicious and also fast.
When baking Bread, it is very important to get the proper measurement. I like to weigh in grams and most of my baking recipes are in grams. If you do not have a Bakers Scale, check out my Article on How to Properly Measure Bread, using a measuring cup and a spoon. The number one cause for Bread failures, is improper measurement.
I make Homemade Greek Yogurt about every two weeks. That means a lot of Whey. If I don’t use it up right away, I freeze it for later use to make Waffles, Pancakes, Hokkaido Sourdough Sandwich Bread, Country Sourdough Bread and more. Using Sourdough Starter is a three day process. If you want to learn more about Natural Fermentation, please feel free to join my Natural Fermentation Bread Group.
Mix together the All Purpose Flour, Active Dry Yeast and Sea Salt. I like to use both Bread Flour and All Purpose Flour. You can use both, or either. Try the recipe different ways and see which is your preference.
Slowly add the warm or room temperature Whey to the Dry ingredients and use a Danish Dough Whisk (or other tool) to combine. The Dough will be shaggy and quite sticky. You really don’t need special equipment to make this bread. Since I bake bread frequently, I have all the fun Kitchen Tools. If doing a single loaf of bread, I like to use a Cambro 2 Quart Container to mix up my Dough. The Danish Dough Whisk is also essential in my bread baking. If you are interested in some of the gadgets I use, check out my Favorite Bread Baking Tools Page.
You don’t want to over work this Dough. Just get it mixed up and into a ball, as best you can. I prefer a higher hydration bread, so I have added a little extra Whey to mine, as you can see in the photo on the right. If you want to do that, use your fingers to pinch the Whey into the Dough. You will also have to do a “Stretch and Fold,” after an hour to get the rest incorporated, so, don’t worry about it. Just letting you know what I like to do.
If you don’t have a Cambro 2 Quart Container or other large container, just drop in your dough.
Make sure you set your Instant Pot / GoWise to the “Less” setting after pushing Yogurt. Set the time for 3:00 – 4:00 hours. I like to do 3:30 or 4:00. If your Dough does not look double in size after 3:30 hours, add more time. There are so many variables and I don’t want to specify an exact time.
Your Dough will double in size and you will see some nice bubbles. That is wonderful and what you want!
This is probably the hardest part, if you are not an experienced bread baker….and sometimes if you are too. Toss some Flour on your Pastry Board or on your Kitchen Counter. Carefully dump out the Dough from your Container or cooking pot. Sprinkle a little Flour over the Dough; just a little! Using a Bench Knife, or your hands, quickly flip the dough over. Using your Bench Knife, or your hands, twirl the Dough into a Boule or a Batard
Any time you disturb the Dough, you let it Bench Rest for 30 minutes. Bench Rest simple means to let the dough sit undisturbed on your working surface. In this case, the Dough is resting on my Pastry Board, since we have just shaped the Dough. I like to do kind of a mix between a Boule and Batard (round v. oblong). At this point, place your Cast Iron Dutch Oven or Baking Stone into the oven to heat. You want turn the oven on at least 30 minutes before baking bread to make sure the Cooking Vessel is nice and hot.
Cover the Dough with a Flour Sack Towel or other clean towel and set a timer for 30 minutes.
I have all kinds of Baking Vessels for Bread Baking. Sometimes I bake right on my Baking Stone with a cover and sometimes uncovered. Covering the Bread helps to steam the allow the bread to rise, which will happen in the first 15 minutes. If you do not cover the bread, you can place a pan below the rack and add some water to the pan, which will steam the oven. I like “blisters” on my bread, so I generally use a water bottle and spritz the Dough after I have placed it into the oven, before covering.
My 3 Quart Combo Dutch Oven can be used with the top as the bottom or the top. For Bread Baking, I use the Top Skillet as the base. Then I put the larger Skillet on top. You can do it either way, or you can use a classic style Cast Iron Dutch Oven, which I sometimes use as well. Both work equally well.
As I mentioned above, the Dough will completely rise in the first 15 minutes. I usually bake my Bread for about 40-45 minutes total time. My standard is 25 and then 20, so that I can achieve the color I like. You might prefer 30 minutes covered and 15 uncovered. Your oven may bake hotter or colder, so just keep an eye on the bread.
Remove the Bread from the oven and place it on a Baking Rack. Try not to cut into the Bread until it has cooled. It needs some time to rest, before cutting in your Instant Pot Yogurt Whey Dutch Oven Crusty Bread.
This GoWise / Instant Pot Yogurt Whey Dutch Oven Crusty Bread is so good. You won’t believe that you mixed up the Dough and baked it all in the same day. While not Sourdough Bread, the Whey from the Greek Yogurt, gives it a big of that wonderful sour taste. Enjoy your Bread with a hot bowl of my Pressure Cooker Olive Garden Zuppa Toscana Soup, my Pressure Cooker Seafood Corn Chowder or my Pressure Cooker Copycat Killer Shrimp Recipe.
If you would like to try a Chocolate Crusty Bread, try using the Whey from my Instant Pot Mexican Hot Chocolate Frozen Yogurt Bars recipe. Enjoy!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60 or GoWise 8 Quart Pressure Cooker
- Bakers Scale
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- John Boos Maple Cutting Board with Groove
- Instant Pot Greek Yogurt
- Cambro 2 Quart Container
- Danish Dough Whisk
- Flour Sack Towel
- 3 Quart Combo Dutch Oven
- Baking Rack
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Here is the handy printable recipe:
GoWise / Instant Pot Yogurt Whey Dutch Oven Crusty Bread is creamy and crusty, with large holes and is ready to bake in just 3.5 hours.
In large mixing bowl, whisk together flour, yeast and salt. Add Whey and mix together until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Place Dough in Instant Pot and push the Yogurt Button and Adjust until Display reads 24:00 and "Less." Use the - button and Adjust down to 3 hours. Place cover on Instant Pot.
When Instant Pot Beeps, place a Cast Iron Dutch Oven into your oven and turn oven on to 500 degrees. Remove Dough from Instant Pot and place onto a floured surface. Sprinkle a little flour on to top of Dough and form into a ball. Cover with a Tea Towel and bench rest 30 minutes.
Place the dough into the heated Dutch oven and spritz with water. Place on lid, turn temperature to 450 degrees and bake for 25 minutes. Remove lid and bake for an additional 20 minutes.
Remove Bread from Dutch Oven and place on cooling rack. Allow to cool before cutting Bread.