PROGRAM Yogurt

PRESSURE none

RELEASE none

2 cups all-purpose flour

1 cup whole-wheat flour

1 tsp kosher salt

2 tsp dry active yeast

1 tbsp honey

1¹⁄₄ cups warm water, divided

1. Combine the all-purpose flour, whole-wheat flour, salt, and yeast in a large bowl. Whisk until well combined.

2. In a small bowl, combine the honey and 1 cup of the warm water, and stir until the honey is completely dissolved. Add the honey-water mixture to the dry ingredients and mix until the ingredients are well combined. Add the remaining ¹⁄₄ cup of water to the mixture. Mix until a loose dough ball is formed.

3. Spray a large piece of parchment paper with nonstick cooking spray. Transfer the dough to the parchment paper, place in the pot, and fold the edges of the paper in to fit inside the pot.

4. Cover and lock the lid, but leave the steam release handle in the venting position. Select Yogurt, and set the proofing time for 3¹⁄₂ hours.

5. Once the proofing time is complete, preheat the oven to 450°F (232°C). Remove the lid and turn the dough out onto a generously floured surface. Using clean hands, form the dough into a ball, and then transfer to a fresh sheet of parchment paper.

6. Transfer the dough to a Dutch oven or large cast iron pot. Cover and bake for 30 minutes, and then remove the lid and bake for an additional 5 minutes, or until the top turns golden brown.

7. Transfer the bread to a wire rack to cool for at least 10 minutes before slicing into 10 equal-sized pieces.

Honey Whole Wheat Bread