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No-Knead Pan Loaf

Easy dreamy sandwich bread is here at last! Last year we created a Quick No-Knead Bread dough recipe that makes a beautiful boule that is sure to impress. Now we have a No-Knead Pan Loaf recipe for you that is simple, comes together beautifully, and makes the perfect bread for toast and sandwiches. This recipe yields 2 loaves, and can easily be halved. A Kitchen Scale is required to get the best results with this recipe. 

Quick No-Knead Pan Loaf
850g Flourist Sifted Red Spring Wheat Flour
2 tsp active dry yeast
3-4 cups water
20g salt

The Dough
Combine 3 cups of lukewarm water and yeast in a bowl and let sit for 5 minutes. Add flour and salt and mix to combine, adding the extra water as needed. The mix should be a shaggy ball and should pull away from the sides of the bowl. Shape into a loose ball in the centre of the bowl and cover tightly with plastic wrap. Let sit for about 5 hours.

Once the 5 hours is up your dough should have expanded in size, and should be nice and bubbly.  Invert your dough onto a lightly floured counter and divide in two. Shape each into a loaf and place in oiled loaf pans. Cover with a towel and let sit for another 30 minutes, or until the dough has risen over the top of the pans.

To Bake
When the dough is almost at the top of the pan, preheat your oven to 450°F. Score the top of your loaves if desired and bake for about 30 minutes, until the loaf is nice and golden and the internal temperature is between 190°F and 200°F. Let cool and enjoy! 


Aida Andersen

This is by far some of the best flour I have ever used for baking bread. What makes it special is that it is freshly milled, smells delightful, and so easy to work with. I am a very keen bread maker and enjoy trying new recopies with different kinds of flour. I am so excited about finding your store and look forward to try many more flours and beans.

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