Mill your flour using the WonderMill on Bread flour mode. If you don't have a mill you could use a good quality 100% whole wheat flour instead.

In a mixing bowl scoop out the flour, add the instant yeast (not the active dry yeast) and salt to your bowl. Make sure you don't add the salt on top of the yeast as it will kill the yeast. Mix the flour.

Gradually add water to make a sticky dough. Do not knead.

Proof the dough. Allow the dough to raise until it's double, either naturally or in your electric pressure cooker. I prefer proofing in my Instant Pot or Mealthy Pot. Place the heat proof bowl into the pot and allow the dough to double on yogurt mode for 30 minutes.

Coating. Mix the dough one more time and transfer the dough into the bread pan on a parchment paper. Coat the dough with milk or alternate milk.

Preheat oven at 390 degrees F or 200 degrees C.

Bake the bread in the oven for 40 minutes.

Remove the pan and place it on a cooling rack. Allow the bread to cool before slicing it.

Remove bread from the pan and slice it. It's best when freshly consumed. Will last a day or two at temperature and then it's best to refrigerate for upto 3-4 days.