This pressure cooker walnut and raisin festival bread is a holiday-table loaf made by baking a quick yeast-free yoghurt dough in a pressure cooker used like a stovetop oven. Walnuts and raisins turn a plain loaf into something worth serving guests.
Knead the flour, yoghurt, baking soda and salt together, then work in the walnuts and raisins to get a dough that isn't sticky.
Grease the base of the pot with olive oil and place the dough inside. Close the lid without fitting the pressure valve and cook over low heat for 10 minutes, then flip the dough and cook the other side for another 10 minutes.
Take the bread out of the pot and let it cool on a rack, then slice and serve.
Do not fit the pressure valve when closing the lid — here the pot is only acting as an oven. Dust the base lightly with flour before putting the dough in, or it may stick and burn. Allergens: contains wheat (gluten), milk and dairy, and tree nuts (walnut).
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