Seed and Oat Bread Loaf – Rohi Parāoa Ōti me ngā Kākano
Want to make a Seeded Oat Bread Loaf that goes with hēki kua whāranutia (scrambled eggs) or rahopūru (avocado)? Ka pai (awesome)! This is such a fantastic recipe and is naturally dairy-free. Eat it fresh to make the most epic hanawiti (sandwiches) or slice it and freeze it for toast on the run.
The price of kai (food) in Aotearoa (New Zealand) is through the roof these days. Some of the price hikes make sense and then other things leave me scratching my head. One of things that seems outrageous to me is the price of parāoa (bread). Seedy loaves can be so expensive at a price point of around $8! How crazy is that? Surely this recipe is cheaper and more flavoursome than one from the store!
This version is made using a stand mixer or using a high powered hand mixer. If you don’t have either of those, try this No-knead Seeded Oat Bread Loaf. This is the same recipe but requires no equipment apart from your hands and a bowl.
The simple steps to making this loaf:
Start this recipe by activating the īhi (yeast) in the wai (water). Once it is foamy, add all of the remaining ingredients and combine them with a bread and butter knife. Then knead the pokenga (dough) for 9 – 10 minutes in a stand mixer or with a hand mixer. Cover and rise for 1 1/2 huors until doubled in size. Now shape the dough and place in the loaf tin to rise. Once risen, bake until it is deeply golden and smear with pata (butter).
However you make the loaf, the results are the same; a delicious rohi parāoa (loaf of bread) filled with kākano (seeds) and ōti (oats) that won’t break the bank.
Want to try some of my other bread recipes?
If no-knead dough is more your style, try my No-knead Focaccia Bread , No-knead Bread Buns, No-knead White Bread Loaf, Rustic No-knead White Bread (Cast iron pot). If you want a gusty flavoured parāoa (bread), try this Cumin and Cottage Cheese Rustic Loaf.
Do you want some delicious porotiti (scrolls)? Have a look at my Sticky Maple and Pecan Scrolls, Gingerbread Scrolls or Custard and Raspberry Scrolls. Check out more of my parāoa (bread) recipes here.
Videography and photography by Sarah Henderson.
Seed and Oat Bread Loaf – Rohi Parāoa Ōti me ngā Kākano (Kneaded with a Stand Mixer or a Hand Mixer)
Ingredients
The Dough – Te Pokenga
- 1 ½ C (375 ml) wai aromahana (lukewarm water)
- 2 ½ tbsp (35 g) marahihi māpere (maple syrup, honey or sugar will also work here)
- 8 g (1 sachet) īhi horo (instant yeast)
- 2 ½ C (375 g) puehu parāoa kounga (high grade flour)
- ½ C (50 g) ōti (oats, I used rolled oats)
- ¾ C (80 g) lsa with chia seeds (I buy a pre-ground mix but you can combine ½ C lsa and ¼ C chia seeds to create your own). LSA is a mix of ground linseeds, sunflower seeds and almonds.
- ¾ tbsp (11 g) tote (salt, fine)
- 2 tbsp (30 ml) noni ōriwa (olive oil)
Instructions
The Dough – Te Pokenga
- Grease your bread tin with neutral oil. Mine is 22cm long x 11cm wide and 10cm high but a smaller loaf tin will work.
- Add the wai aromahana (lukewarm water) and whatever sweetener you are using to a large bowl. Stir it until the sweetener is dissolved.Add the īhi horo (instant yeast), stir it in and activate the īhi (yeast) for five minutes.
- Add the puehu parāoa kounga (high grade flour), ōti (rolled oats), lsa and chia seed mixture, tote (salt) and noni ōriwa (olive oil).
Kneading The Dough – Te Mahi Pokepoke Parāoa
- Using a stand mixer or a high powered handing mixer, attach the dough hook (or hooks). On low-medium speed, knead the dough for 9 – 10 minutes, until the dough is stretchy.
- Scrape down the sides of the dough making sure the dough is in a rough ball. Cover with a bowl cover or a tea towel. Rise for 1 hour and 30 minutes.
Shaping the Dough
- Once the dough has risen, remove from the bowl and place on a very lightly floured bench. Don't handle the dough too much here.Fold the four corners of the dough in to the centre. Then fold it in to a log shape, pulling it towards you to create tension. Lower it in to your oiled tin with the seam underneath the loaf.
- Cover with a bowl cover or a tea towel and rise 30 minutes – 45 minutes. The main thing to look for here is for the dough to have doubled in size.
- As it rises, preheat the oven to 175 °C.
Baking the Bread
- Once the dough has doubled in size, score (slice) the top of the parāoa (bread) in a couple of places with a sharp knife or scissors. This helps the loaf rise in a uniform way as it bakes.Slide it in to the oven and bake for 45 minutes.
- Remove the hot loaf from the oven and allow to cool in the tin for 5 minutes.
- Run a knife around the edge of the parāoa (bread) and tip it on to a cooling rack for a further 5 minutes or so before slicing in to it.
Storing the Bread
- This loaf will be at its best on the day but will also make great toast the next day. Keep it in a plastic bag.
- In general, with homemade bread I keep it in a plastic bag for a day on the bench. Beyond that, I slice it and store it in a plastic bag in the freezer and remove a piece at a time for toasting.
Delicious, easy to make bread! Have made this twice now and it has turned out great each time. This is now my go-to bread recipe!
Kia ora Emma – I love this recipe and am so stoked to hear you enjoy it as well! Thanks for he awesome review!