Let’s be honest — whenever someone mentions making bread from scratch, the first thing that comes to mind is the kneading. All that pushing, folding, and working the dough for what feels like forever. It sounds exhausting, and honestly, a little intimidating. For the longest time, that image alone was enough to keep me from even trying.
But then I thought — what if I just… didn’t knead at all?
That’s exactly what I did, and the result was a soft, golden loaf that I’m genuinely proud of. No stand mixer. No flour-dusted countertop workout. Just a rubber spatula, a bowl, a square pan, and a little patience.
Here’s how I made it — and how you can too.
Ingredients
- Whole wheat flour — 2 heaped cups (350g)
- Water — 2 cups (500ml), warm (I used the leftover water from cottage cheese, which worked beautifully)
- Yeast — 1 tsp
- Baking powder — 1 tsp
- Sugar — 1 tsp
- Salt — 1 tsp
- Plain flour — 2-6 tbsp
- Sesame seeds — for topping
- Butter — for finishing
Method
Step 1: Wake up the yeast. Start with warm water — or like I did, use the water left over from making cottage cheese. It adds a subtle tang and wastes nothing. Add the sugar and yeast, give it a gentle stir, and leave it alone for about 5 minutes. You’ll know it’s ready when it turns frothy and fragrant. That foam means your yeast is alive and ready to go.
Step 2: Build the batter. Add the salt and baking powder to your yeast mixture, then pour in the flour. Now grab your rubber spatula and mix everything together until a thick, shaggy, sticky batter comes together. This is not a smooth, firm dough — and that’s completely fine. That’s the whole point. Don’t be tempted to add more flour. Embrace the stickiness.
Step 3: First rise. Cover the bowl with a clean kitchen towel or plastic wrap and set it somewhere warm. Let it rest and rise for about an hour. You’ll see it puff up and become airy — that’s the yeast doing its magic.
Step 4: The second mix. Once risen, sprinkle a little plain flour over the dough and use your spatula to mix and gently beat it again — just for a minute or two. No kneading, just folding and pressing with the spatula. This redistributes the yeast and adds a bit more structure. Amount of plain flour can be 2-6 tbsp according to the required consistency of the dough, so finally the dough is not tooo runny. I added 2tbsp it worked out okay.
Step 5: Into the pan. Grease a square baking pan well and transfer your dough into it, spreading it out evenly with the spatula. Cover it again and leave it to rise for another 30 minutes or so, until it puffs up nicely in the pan.
Step 6: Top and bake. Sprinkle generously with sesame seeds — they add a lovely nuttiness and a beautiful finish. Bake in a preheated oven until golden brown and the kitchen smells absolutely incredible.
Step 7: The finishing touch. As soon as the bread comes out of the oven, rub butter generously over the top while it’s still hot. Then cover it with a clean cloth and let it cool completely. This step keeps the crust soft and gives the bread that bakery-style richness.
A Few Notes from My Experience
The cottage cheese water was honestly a little game-changer for me. It adds a mild flavour that plain water just doesn’t, and it felt good to use something I’d otherwise pour down the drain. But warm plain water works just as well if you don’t have it on hand.
Don’t rush the rises. I know it’s tempting to peek and poke, but giving the dough its full resting time is what makes the final loaf light and airy rather than dense.
And most importantly — let go of the idea that bread has to be complicated. This loaf proved to me that a rubber spatula and a little patience can get you somewhere really lovely.
Give it a try. You might be surprised at what you can make without breaking a sweat.
With love from Aalis Corner 💛
Simple Living, Shared with Love
