Bread flour in New Zealand is a high-protein wheat flour (around 12–14% protein) that creates more gluten when mixed with water, giving yeast breads a stronger structure and a chewier crumb. It is the go-to flour for artisan loaves, pizza bases, and bagels because it produces a higher rise and a better crust than standard all-purpose flour. This guide explains what bread flour is, how to substitute it, and includes a simple recipe for a classic white loaf that works every time.
Ingredients
- 4 cups (500 g) bread flour (New Zealand brands like Champion or Edmonds)
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 2 teaspoons (10 g) salt
- 2 teaspoons (8 g) instant yeast (or 2 ½ teaspoons active dry yeast)
- 1 tablespoon (15 ml) olive oil (optional, for softer crust)
Instructions
- In a large mixing bowl, whisk together the bread flour and salt. Make a well in the center.
- Add the warm water and yeast (if using active dry, let it sit in the water for 5 minutes first). Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. If using olive oil, add it during the last 2 minutes of kneading.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch (23×13 cm) loaf pan. Cover and let rise again for 45 minutes, until puffy.
- Preheat the oven to 375°F (190°C). Bake the loaf for 30–35 minutes, until golden brown and the internal temperature reaches 200°F (93°C) if you have a thermometer (or tap the bottom – it should sound hollow).
- Cool on a wire rack for at least 20 minutes before slicing.
Tips
- Substitute for bread flour: If you only have all-purpose flour, you can add 1 tablespoon of vital wheat gluten per cup (120 g) of flour. Or use high-protein all-purpose (like Edmonds) and accept a slightly softer crumb.
- Check your yeast: Instant yeast can be mixed directly into the flour; active dry needs to be dissolved in water first. If your dough doesn’t rise, the yeast may be old – test it in warm water with a pinch of sugar.
- Don’t over-knead: Kneading develops gluten, but too much makes the dough tough. Stop when the dough springs back when poked.
- Store flour properly: Keep bread flour in an airtight container in a cool, dry place. It keeps for up to 6 months; for longer storage, freeze it.
Serving Suggestions
This loaf is perfect for sandwiches, toast, or alongside soups and stews. For a classic Kiwi meal, serve it warm with butter and Marmite, or use it to make French toast on the weekend. It also makes excellent bread crumbs for coating chicken or topping a baked macaroni.
Variations
- Whole wheat bread flour: Replace half of the bread flour with whole wheat bread flour and add 2 tablespoons extra water – the loaf will be denser but more flavorful.
- Herb and garlic: Add 1 teaspoon dried rosemary and 1 teaspoon garlic powder to the dry ingredients before mixing.
- Seeded loaf: Roll the shaped loaf in a mix of sesame, poppy, and sunflower seeds before the second rise.
- Sourdough starter: Replace the yeast with ½ cup (120 ml) active sourdough starter and reduce the water to 1 cup (240 ml); expect a longer rise (4–6 hours).
Storage and Reheating
Store the cooled loaf in a paper bag at room temperature for up to 3 days – a plastic bag makes the crust soft. For longer storage, slice and freeze in a zip-top bag for up to 3 months. Reheat frozen slices in a toaster or in a 350°F (175°C) oven for 5–7 minutes to refresh the crust.
Frequently Asked Questions
Can I use bread flour for cakes? It’s not ideal – the high protein makes cakes tough and dense. Use standard all-purpose or cake flour for tender crumb.
What’s the difference between bread flour and high-grade flour in NZ? In New Zealand, “high-grade” flour is often the same as bread flour – both have around 12–14% protein. Check the label; if it says “high protein” or “strong”, it’s suitable for bread.
Can I make bread flour at home? Yes, by adding vital wheat gluten to all-purpose flour. For every cup (120 g) of all-purpose, add 1 tablespoon (10 g) of vital wheat gluten and mix well.
Why did my bread collapse in the oven? This usually means the dough was over-proofed – it rose too much and the gluten structure weakened. Reduce the second rise time by 10–15 minutes.
How do I know if my bread is done? The internal temperature should read 200°F (93°C) on an instant-read thermometer. If you don’t have one, tap the bottom – it should sound hollow.
Can I use bread flour for pizza? Absolutely! It gives a chewier, crispier crust. Use the same recipe but shape into a round and bake at 500°F (260°C) for 10–12 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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