Instant Pot Rustic Country Bread

In a large bowl, whisk together the bread flour, whole wheat flour, and salt until well combined. (Prep time: 5 minutes)

In a small bowl, gently whisk 1 1/4 cups of warm water with the active dry yeast. Let stand at room temperature until foamy, about 10 minutes to activate the yeast. (Prep time: 2 minutes, Rest time: 10 minutes)

Create a well in the center of the flour mixture and pour in the yeast mixture. Using a spatula, stir until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 10 minutes, adding more flour as needed to prevent sticking, until smooth and elastic. (Work time: 15 minutes)

Shape the dough into a ball and place it in a large bowl lightly greased with cooking spray. Cover the bowl with a towel dampened with warm water and let it rise in a warm place until doubled in size, about 2 hours. (Rise time: 2 hours)

Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease the parchment paper with cooking spray. (Prep time: 5 minutes)

Gently deflate the dough by pressing down with your fingers, then transfer it to a very lightly floured surface. Knead gently 2 or 3 times to preserve the air bubbles. Shape the dough into a ball by pulling the sides under until a smooth, slightly shiny surface develops. Transfer the dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil. (Work time: 10 minutes)

Add the remaining 1 cup of water and a steam rack to the Instant Pot. Place the cake pan on the rack. Close and lock the lid, and turn the vent to the 'Sealing' position. Select the 'Manual/Yogurt' setting and set the timer for 1 hour. The dough will rise in the cooker and double in size. Press 'Cancel'. (Cook time: 1 hour)

Preheat the oven to 450°F (230°C). (Prep time: 10 minutes)

Select the 'Manual/Pressure Cook' setting on the Instant Pot. Set to high pressure and set the timer for 40 minutes. Allow 3 to 5 minutes for the pressure to build. (Cook time: 45 minutes)

Release the pressure using the natural-release method for 8 to 10 minutes. Unlock and remove the lid. Carefully remove the cake pan (it will be hot) and remove the aluminum foil. (Release time: 10 minutes)

Transfer the cake pan to the preheated oven and bake until the bread is golden brown, about 20 minutes. Remove the bread from the cake pan and transfer it to a wire rack to cool completely before slicing, about 30 minutes. (Bake time: 20 minutes, Cool time: 30 minutes)

Using a bread knife, slice the loaf crosswise into 3/4-inch thick slices. Serve and enjoy! (Prep time: 5 minutes)