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I was on search for a type of bread the entire family could enjoy and not grow tired of. I didn’t want a labour-intensive bread. I tried several types and then I took another look at the no knead white bread I sometimes make. I tried several variations of it and then I settled on this one. The recipe makes a 1kg loaf, there is no kneading, and the rising time is minimal. Put it together the night before, set it to rise the next morning and in a little more than an hour you are slicing the most wonderful bread.
1-3/4 cups whole wheat bread flour
2-1/2 cups unbleached all purpose flour
1 Tbsp granulated quick-rise yeast
1-1/2 tsp salt
2 cups lukewarm water
parchment lined baking sheet
bread pan for water
• Combine the flours, yeast and the salt in a large bowl.
• Add the water and stir until the flour is just incorporated.
• Let the dough sit uncovered for 2 hours.
• Cover the bowl and refrigerate it overnight.
• Next day line a large baking sheet with parchment paper.
• Next plunk the dough down and quickly guide it into a loaf shape. Do not roll it with a rolling pin or tuck the ends under, not if you want a uniform texture; free from large air pockets.
• Place the shaped loaf on the prepared baking sheet.
• Set the timer for 20 minutes.
• After 20 minutes rest, sprinkle the top with a little flour.
• Slash the top 1/4” deep 4 times.
• Place an empty bread pan in the oven.
• Set the temperature to 450F and set the timer for 20 more minutes.
• Do not worry if your loaf does not raise much. The final raise takes place in the oven and it is substantial.
• After 20 minutes pour 1 cup of hot water into the bread pan.
• Take care not to scald yourself as the hot steam rises.
• Quickly slide the loaf into the oven.
• Bake for 25-30 minutes.
• Remove the loaf and cool it on a baking rack.
• Let the bread cool down before slicing.
• For thin slices the loaf should rest for a day.

Combine ingredients  
I left it on the counter one night. It didn't work. 
After two hours put it in the fridge
Next morning it looks like this 
Plunk it on the baking sheet 
Just before going in the oven
 Still warm, but you can cut a slice
 A sercli a legjobb
Nice bread 
Slices thinly the following day


  1. A beautiful loaf of bread, with no kneading. That's amazing, Zsuzsa.

  2. This bread is JTs specialty and he also puts whole wheat flour into the recipe. We usually make it in a cast iron pan with a lid, but it's nice to see that it maintains its shape even on a flat cookie sheet. Thanks for reminding me to dust off this recipe and make it again.
    BTW I'm having difficulty in commenting on your blog again when I'm using my iPhone, I am unable to log into any identity and the comment is immediately lost. Is there something different on your end?

  3. Zsuzsa, I'm with Eva on this daughter Lora makes this delicious bread once a week, along with different yeast dough goodies. She also make it in a ceramic lined cast iron dutch deep pan with lid.

    I love how you shaped the bread into a loaf. I would certainly make this as my 'daily bread' also!
    Love the step-by-step photo instructions!

  4. Eva, I noticed I have to approve some comments and not others, I haven't changed anything. I will check it later tomorrow.

  5. Elisabeth I wanted a bread that is uniform and easy to slice. I am still working on a rye bread though, but this one I could live on indefinitely.

  6. Ahh this is a great bread. Goes only too well with a piece of kolbasz.
    Thank you.

  7. What a beautiful loaf of bread! Great texture and I'm sure it taste mighty delicious!

  8. Laszlo, this is a good bread and I am living on it. Kolbasz would be good jo videki paraszt kolbasz eh?

  9. It is Peach Lady :-)

  10. judit21.7.13

    Great bread. I had no bread flour so used whole grain whole wheat flour. Tastes great!!! Everyone at my house loves it.

  11. Thank you Judit. At first I used only bread flours [white and whole wheat] Then I discovered that all purpose white actually worked better in this recipe. Anyway, when this bag of whole wheat bread flour is all used up I will try it with ordinary whole wheat flour. Who knows it could work just as well and would be cheaper and more available then ww bread flour. I will adjust the recipe if that is the case.




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