Do you want to make a loaf of bread and not have to knead it? Yeah you do! Follow me e hoa mā (friends) as I walk you through the process of making my No-knead White Bread Loaf. It is a real beauty.
This loaf comes together so quickly and delivers on flavour every time. With only five ingredients in this loaf, there is really no excuse! In this post I show you the steps to bake it in a loaf tin or if you like a rustic loaf you can bake it in a cast iron pot. Kia tunu parāoa tātou (let's make some bread)!
Try my no-knead bread buns:
Want to make burger buns but don't want to knead the dough? My No-knead Bread Buns are so delicious and these Cheesy No-knead Bread Buns have oozy cheese in the centre.
Videography and photography by Sarah Henderson.
NO-KNEAD WHITE BREAD LOAF INGREDIENT TIPS:
- Honey: I love honey in this recipe but feel free to swap it for the same amount of brown or white sugar or maple syrup.
- Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmaker's yeast, double the amount. I prefer instant yeast for this recipe so use Surebake as the last resort.
- High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
- Salt: I use Himalayan salt in my baking because it gives a subtle flavour. If you are using iodised table salt, half the quantity.
- Seeds: These are optional but add wonderful texture to the parāoa (bread). Sunflower, chia, linseed, LSA mix - any of these would work well in this recipe.
Expert Advice:
I have given you two options for this recipe. One is to make the loaf the same day and the second option is an overnight dough that you bake the next day. Please note, the overnight loaf will have a slightly lower rise than the same day one. It still makes a delicious loaf though so do not fear!
I use a stretch and fold technique that is used when making sourdough. This allows us to activate the gluten in the flour without actually removing the dough out of the bowl. Take a moment to watch the video to see the technique in real time. It is much simpler than you think.
This pokenga (dough) is quite wet as you can see in the whakaahua (photo's) but trust the process. Again this is similar to the type of dough you would find when making sourdough. Try not to add extra puehu parāoa (flour) as you go because this will alter the final product.
Keep the rising dough away from hot spots and direct sunlight or heat. Remember that īhi (yeast) is alive and is super sensitive to heat during the rising process. The only time we want the heat is when we are baking it.
The final rise of the dough will vary in time. The main thing is that the dough has doubled in size. In the colder months - the dough will need around 30 minutes. In the warmer months - it will only need around 15 -20 minutes so take note of what the dough is doing and adjust accordingly.
STEP BY STEP INSTRUCTIONS FOR THE NO-KNEAD WHITE BREAD LOAF:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Loaf Tin:
Grease your bread tin with neutral oil. Mine is 22cm long x 11cm wide and 10cm high.
If you have smaller tins, split the dough in two loaf tins and make two smaller loaves.
2. Activate the Yeast:
Pour the wai (water) and mīere (honey) in to a large bowl. Stir it until the mīere (honey) is dissolved.
Add the īhi horo (instant yeast) and stir it in.
Leave the īhi (yeast) to activate for five minutes. The yeast is activated with it has floated to the top.
3. Add the Dry Ingredients:
Add the puehu parāoa (flour) and tote (salt).
If you are adding kākano (seeds), add them in now too.
Stir it all together with a bread knife for 1-2 minutes until combined. It will be sticky, don't add any more flour.
4. First Rise:
Cover the bowl with a bowl cover or tea towel.
Leave to rise for 30 minutes.
5. First Stretch and Fold:
After 30 minutes, it is time to stretch and fold the dough.
With wet hands, take a handful of dough from the side of the bowl, pull it high in the air (see video for reference) and then place it in to the centre of the bowl.
Turn the bowl a quarter turn and repeat that process. Every time you place the dough in to the centre it is one count.
In total do 26-30 stretch and folds. This should take 1-2 minutes.
6. Second Rise:
Cover the bowl again and leave for 30 minutes.
7. Second Stretch and Fold:
Repeat the stretch and fold process. This time do 18-22 stretch and folds.
From this point you choose what to do. If you are baking the sough the Same Day Version, carry on to the next step.
If you are doing the Overnight Version - find the steps in the recipe below.
8. Same Day Version - Third Rise:
After you have completed the second round of stretch and folds, cover the bowl and allow the dough to rise again for 15 minutes.
9. Shape the Dough:
Tip the dough on a very lightly floured bench. If you are making two smaller loaves, split the dough in two at this point, using a knife or your hands.
Fold the dough in to the centre from the top and each side. Then take the bottom piece and flip it forward, over the dough. Tuck your hands underneath the dough and pull it towards yourself a couple of times.
Gently lower the dough in to the loaf tin or tins, seam side down.
10. Fourth and Final Rise:
Cover with a bowl cover or a tea towel and rise 15 - 30 minutes. The main thing here is that the dough doubles in size.
In the colder months - the dough will need 30 minutes. In the warmer months - the dough will only need around 15-20 minutes.
11. Preheat the Oven:
Pre-heat the oven to 180 °C on fan bake, 15 minutes before baking.
Just before baking, dust the loaf with a little flour or fine semolina.
Score or make slits down the middle of the loaf with a knife or scissors. The helps the dough rise correctly in the oven.
12. Bake the No-Knead White Bread Loaf:
Bake for 45 minutes if you are baking it in one tin.
Bake for 35 minutes if you are baking it in two tins.
Cool on a baking tray for 5 minutes and then devour.
Storing the Bread:
This loaf will be at its best on the day but will also make great toast or epic toasties the next day.
I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.
Walk me through these delicious
Parāoa (Bread) Recipes
There is nothing like the fresh aroma of bread baking in your kāuta (kitchen).
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
No-knead Bread Loaf - Rohi Parāoa Kore-Poke
Ingredients
The Dough - Te Pokenga
- 2 C (500 ml) wai aromahana (lukewarm water)
- 2 tablespoon mīere (honey, you can also swap this maple syrup or any type of sugar)
- 2 ½ teaspoon (8 g) īhi tere (instant yeast) OR 16 g (2 tbsp) Surebake/ breadmakers yeast.
- 3 ¾ C (550 g) puehu parāoa kounga (high grade flour)
- 2 teaspoon tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.
- ½ C (70 g) kākano (seeds). Chia, sunflower, pumpkin or LSA would work well here.
Instructions
Prepare the Loaf Tin:
- Grease your bread tin with neutral oil. Mine is 22cm long x 11cm wide and 10cm high but a smaller loaf tin will work. If you have smaller tin, split the dough in two and make two smaller loaves.
Activate the Yeast:
- Add the wai (water) and mīere (honey) in to a large bowl. Stir it until the mīere (honey) is dissolved.
- Add the īhi horo (instant yeast) and stir it in. Leave the īhi (yeast) to activate for five minutes. The yeast is activated with it has floated to the top.
Add the Dry Ingredients:
- Add the puehu parāoa (flour) and tote (salt). If you are adding kākano (seeds), add them in now too.
- Stir it all together with a bread knife for 1-2 minutes until combined. It will be sticky, don't add any more flour.
First Rise:
- Cover the bowl with a bowl cover or tea towel. Leave to rise for 30 minutes.
First Stretch and Fold:
- After 30 minutes, it is time to stretch and fold the dough.
- With wet hands, take a handful of dough from the side of the bowl, pull it high in the air (see video for reference) and then place it in to the centre of the bowl.
- Turn the bowl a quarter turn and repeat that process. Every time you place the dough in to the centre it is one count. In total do 26-30 stretch and folds. This should take 1-2 minutes.
Second Rise:
- Cover the bowl again and leave for 30 minutes.
Second Stretch and Fold:
- Repeat the stretch and fold process. This time do 18-22 stretch and folds.
- From this point you choose what to do. If you are baking the sough the Same Day Version, carry on to the next step. If you are doing the Overnight Version, skip down to those instructions.
Same Day Version - Third Rise:
- After you have completed the second round of stretch and folds, cover the bowl and allow the dough to rise again for 15 minutes.
Shape the Dough:
- Tip the dough on a very lightly floured bench. Don't handle the dough too much here. If you are making two smaller loaves, split the dough in two at this point, using a knife or your hands.
- Fold the dough in to the centre from the top and each side. Then take the bottom piece and flip it forward, over the dough. Tuck your hands underneath the dough and pull it towards yourself a couple of times.
- Gently lower the dough in to the loaf tin or tins, seam side down.
Fourth and Final Rise:
- Cover with a bowl cover or a tea towel and rise 15 - 30 minutes. The main thing here is that the dough doubles in size.In the colder months - the dough will need 30 minutes. In the warmer months - the dough will only need around 15-20 minutes.
Preheat the Oven:
- Pre-heat the oven to 180 °C on fan bake, 15 minutes before baking.
- Just before baking, dust the loaf with a little flour or fine semolina. Score or make slits down the middle of the loaf with a knife or scissors. The helps the dough rise correctly in the oven.
Bake the Loaf or Loaves:
- Bake for 45 minutes if you are baking it in one tin. Bake for 35 minutes if you are baking it in two tins.
- Cool on a baking tray for 5 minutes and devour.
Overnight Version.
Third Rise:
- After you have completed the second stretch and fold process, cover the bowl and leave on the bench for 15 minutes.
Refrigerate the Dough:
- Keep the dough covered securely with a plastic bag or bowl cover and refrigerate for 2 to 24 hours.
Shape the Dough:
- When you are ready to bake, remove the dough from the fridge. Tip it straight on to a bench with no flour.
- Fold the dough in to the centre from the top and each side. Then take the bottom piece and flip it forward, over the dough. Tuck your hands underneath the dough and pull it towards yourself a couple of times.
- Gently lower the dough in to the loaf tin or tins, seam side down.Cover with a tea towel to rise.
Final Rise before Baking.
- Take note of the how long the dough has been in the fridge:
- If the dough has risen in the fridge for 2-6 hours, rise the dough for 1 hour. If it has risen for 7-12 hours, rise the dough for 1 hour and 15 minutes.If it has risen for 13 - 18 hours, rise for 1 hour and 30 minutes.If it has risen for 19 - 24 hours, rise for 1 hour and 45 minutes - 2 hours.The main thing to look for during the second rising process is if the dough has doubled in size. Sometimes it can take 10 minutes less, other times it takes 10 minutes longer.
Pre-heat the Oven:
- Pre-heat the oven to 180 °C on fan bake 15 minutes before baking.
- Just before baking, dust the loaf with a little flour or fine semolina. Score or make slits down the middle of the loaf with a knife or scissors. The helps the dough rise correctly in the oven.
Bake the Loaf or Loaves:
- Bake for 50 minutes if you are baking it in one tin. Bake for 40 minutes if you are baking it in two tins.
- Cool on a baking tray for 5 minutes and devour.
Storing the Bread:
- This loaf will be at its best on the day but will also make great toast or epic toasties the next day.
- I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.
Lynne
Beautiful bread. I've given up on tasteless breadmaker bread and was looking for a new recipe. It was quite therapeutic going back to handling the dough. Beautiful flavored, soft chewy bread . A new favorite recipe. Thank you.
Naomi Toilalo WhānauKai
Lynne, this makes me so happy. I am also making this recipe as I write this reply to you. I am so glad you like it and I love that you come back to the dough and spend a minute or so reminding it what to do and it just quietly obeys.
Kristi
I've been making this bread with my kids, and it's such a beautiful loaf! I like the over night version best, it's less sticky to work with when rolling it up for the loaf tin. At least that's how it behaves at my house! It's proven to be a pretty robust recipe, the last time I made it I used a 50:50 mix of whole meal and pasta flour (of all things!). It was all I had to hand. The loaf was a bit more dense, but still soft and chewy and delicious! Thanks for sharing the recipe!
Naomi Toilalo WhānauKai
Kia ora Kristi, this is so cool to hear. This is a very popular recipe in our whare (house) too and mixing the flours to see what happens, is all part of the joy isn't it.
How awesome to read this. Thanks so much for this awesome review!
Cheryl
I tried this recipe today. Followed step by step and everything went as it should, until it was time to put it on a lightly covered counter. Your dough seems a little bit firmer than mine. I couldn't fold it like you did in the video as it wasn't as firm. Must add, it's cold and rainy here in Christchurch, so that could be part of my problem. Dough rose perfectly as i put it in warm oven to rise. Anyway, i still put it in bread tin and it's rising now. Hoping I still get a good bread out of it.
Naomi Toilalo WhānauKai
Oh how did it go in the end?
Rachal
I’ve been making a no knead bread in a cast iron and wanted to try a sandwich loaf pan and came across this recipe. I followed the stretch and folds and folding before placing into the loaf pan and had the best no knead bread success since I started. I’ll go back and make this recipe and had to say your techniques were easy to follow and encouraged me to try more no knead recipes. Thank you!!!
Naomi Toilalo WhānauKai
Kia ora Rachal, I am so glad that you tried this recipe. It is defiantly a go to in our whānau too.
Thank you for the wonderful feedback.
Kelly
Easy recipe to make and fun to stretch and fold, final mixture was very sticky and hard to mould into the tin so I just plonked it in and it cooked up fine. My tin was 8cm high so it had a big muffin top but was fine.
Will definitely make again, delicious.
The CHO factor for other diabetes families is 0.45
Naomi Toilalo WhānauKai
Oh cool Kelly, yes it totally is a sticky dough but seems to work itself out eventually aye. So glad you and your whānau enjoyed it. Ngā mihi, Naomi