RemixipeWhakarite: 3hr 20min
Weekend prep for weekday meal
Ngā Kai
Serves 6
1705 g
Bread flour
1057 g
Water
6.8 g~
Yeast
43 g~
Salt
34 g
Sugar
56 g
Olive oil
Tikanga
COOL WATER TO UNDER 60°F 02 MIX WATER + ACTIVE DRY YEAST 03 ADD FLOUR + OLIVE OIL, MIX 2 MIN 04 ADD SUGAR AND SALT ON LOW 05 MIX 10 MORE MINUTES 06 COVER, REST 1–3 HOURS 07 SHAPE INTO BALLS, SEAL SEAM 08 REFRIGERATE 2–4 DAYS (3 IDEAL) 09 BRING TO ROOM TEMP BEFORE USING
Oranga Kai
Nutrition per serving
Estimated| Calories | 444kcal |
| Protein | 6g |
| Carbohydrates | 72g |
| of which sugars | 7g |
| Fat | 15g |
| Fibre | 7g |
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
Gluten
Informational only — based on ingredient data. Does not account for cross-contamination.
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