First the caveats: My pressure-cooked bread tastes delicious to me, but I experiment so my results vary. Most batches wouldn't make it into a bakery.
For one thing, I start with wheat berries that I turn into flour in my blender. I blend some to fine flour so it gets doughy, but some course, which gives more texture and, I hear, lowers the glycemic load or something like that.
For another, I add flavors. I started with garlic and onions, then moved to banana, carrot, apple, cocao powder, etc, and various combinations, usually based on what's in season at the farmers market. The one I made over the weekend had banana, cranberry, and ginger.
Here's the recipe I started with, though I use water instead of milk to keep it vegan.
- 2 cups (250g) all purpose flour
- 1/2 teaspoon bicarbonate baking soda (not baking powder)
- 1 teaspoon salt
- 1 1/4 cup (270g)whole milk plain yogurt (or sour milk, or milk with 1¼ tablespoons of vinegar)
- water in pressure cooker under the metal container the dough goes in
Instructions:
1. Oil metal container so bread doesn't stick
2. Mix everything
3. Pressure cook high presser 15-20 minutes with 1/2 cup water under the metal container
I've only done soda bread, working my way to yeast.
My metal container happens to be my rice cooker bowl. I don't use the rice cooker any more, but the bowl fits perfectly in the pressure cooker. To keep the metal bowl from touching the pressure cooker's teflon, I cut some potatoes and put them in the water, so I get a few pressure-cooked potatoes in the process.
These pages have pictures that helped, although my bread is much more grainy and brown:
