June 2, 2017 janicebakes 8Comment

One of the best creations from my Instant Pot has been greek yogurt. It’s extremely smooth, creamy and I can control the tartness myself. However, I always have 6 cups of whey left over after straining the yogurt! I used to throw it out but it felt like such a waste. Recently I found a super easy recipe for homemade whey bread and the results were shocking. It came out beautifully in my dutch oven; I’ll never buy bread from the store again!

Instant Pot Whey Bread dough

The dough took a mere 5 mins to combine. I let it rest in the fridge overnight with saran wrap covering the bowl since I started the dough late in the evening. Otherwise you can cover the bowl with a towel or saran wrap and let it rise for 2 hours (or until dough has doubled).

 Instant Pot Whey Bread Dough Instant Pot Whey Bread in Dutch Oven

Once the dough is ready, preheat the oven to 450F with the closed dutch oven inside. Meanwhile, turn the dough on a floured surface or parchment paper. The dough will be VERY sticky so make sure the surface and the dough is well floured. Fold the dough in from 4 sides, and then flip the dough around so that the seams are at the bottom and the top of the dough is round.

When the oven has preheated, take out the dutch oven and lightly flour the inside of the pot. Carefully place the dough into the pot with seam side down. Make a few cuts on top of the dough and close the lid. Bake for 25-30 mins, and then 5 mins uncovered until the loaf has browned fully.

Instant Pot Whey Bread Instant Pot Whey Bread Cut

I would love to try adding some cheddar cheese, rosemary, or cranberries next time I make a loaf. Let me know if you gave this recipe a shot and how it turned out!

Print Recipe
5 from 1 vote

No-Knead Whey Bread in Dutch Oven

Just 5 minutes to make the dough and 25 mins to bake! An easy way to make use of leftover whey from Instant Pot yogurt. Recipe adapted from https://delishably.com/.
Servings: 1 loaf


  • 2 cups whey warmed
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 packet active dry yeast (8g)
  • 3 cups bread flour (or all purpose/whole wheat flour)


Preparing the dough

  • Dissolve 1 tbsp sugar, 1 tsp salt and 1 packet of yeast (8g) in the warmed whey.
  • In a large bowl, combine the whey mixture and 3 cups of flour.
  • Cover the bowl with a towel or saran wrap, and let the dough rise for 2 hours (or overnight in fridge).

Baking Instructions

  • When the dough has doubled in size, place an oiled dutch oven with lid in the oven and preheat oven to 450F.
  • Turn the dough onto a well-floured surface or parchment paper. Pull 4 sides of the dough into the center, and then flip the dough upside down so the seams are underneath and the dough is rounded on top. (Alternative: Turn dough within the bowl and shape into a ball)
  • Once oven has been preheated, remove the dutch oven and lightly flour the pot. Place the dough seam side down into the pot. Lightly flour and make a few cuts in the top of the loaf.
  • Bake for 25-30 min covered, and then bake for 5 mins uncovered or until the loaf is medium-dark brown. The loaf will sound hollow when you knock on the top.

8 thoughts on “[Recipe] 5 Minute No-Knead Bread using Whey from Instant Pot Yogurt

  1. Amazing bread just like Italian bread in Italy. Crusty on the outside Great medium density texture on the inside when cooled. If you eat it fresh from the oven it will be soft.

    It is very very sticky when it is being kneaded by the dough hook. I used my kitchen aid and knead it for a good 8-10 min. To get the elasticity in the bread. Some people like the taste of whey bread. Some don’t. I don’t taste any difference because the whey smells a lot like the yeast. So it doesn’t particularly taste any different to me. The bread disappeared after it came out of the oven. I made it 3 times this week! Thank you for this amazing recipe!

    I never write reviews but this one deserves itand it was so easy to do.

  2. I also used whey left over from yogurt I made…. The dough ended up being REALLY runny. Like Slime. It didn’t form a ball of sticky dough at all…. when I first turned it onto the floured counter, it just oozed into a flat slimy looking thing. Yes, the measurements were exact. Yes, I followed the directions exactly.

    So, I told myself “Fk it… try it anyway.”

    Figured I might as well, because it’s either try it and throw it out with a slight chance it might end up edible, or don’t try it and throw it out.

    So… I followed the directions for the dutch oven… I actually only had a pyrex bowl with a lid, but whatever…. Fk it. I took a sharp knife and scored an 8 pointed star at the top of it. Or tried to… because it was just so sticky and slimy and the marks didn’t really stick around… I shoved the lid on the bowl and shoved the whole thing in the oven.

    I baked it at 400, not 450… for 30m then 8m without the lid….and it turned out actually looking decent.

    I put butter on a paper towel and buttered the whole top of the loaf… let it sit for about 5 minutes…. then I cut into it.

    Heaven. Absolute Heaven. Will definitely make again and again!

  3. I make this all the time with my leftover Instant Pot yogurt whey. Turns out great every time! Thanks

  4. 5 stars
    I have been making this recipe for years, and one way or another, it always works out! I just wanted to comment to add that I tried something different this time— I made mozzarella and used that whey instead of my usual whey from yogurt. The result was that the bread was a bit saltier and almost a bit cheesier in flavor (makes sense), but that it worked, as well! This never-fail recipe has continued to succeed!!

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