This No-knead Seeded Oat Bread Loaf is full of nutrients and is naturally dairy-free. Eat it fresh for the most epic hanawiti (sandwiches), slice and stuff it for the ultimate toasties or freeze slices for the best toast in town. This recipe needs no fancy equipment, just use an oko (bowl) and ringaringa (hands) so let’s get baking.
This No-knead Seeded Oat Bread recipe came out of the serious problem of the price of kai (food) in Aotearoa (New Zealand) 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). In particular, a seeded bread that goes with hēki kua whāranutia (scrambled eggs) or rahopūru (avocado). Those loaves can be so expensive at a price point of around $8! How crazy. Make this loaf and let me know if you think the homemade version is better.
Make this No-knead Seeded Oat Bread recipe:
So 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. It is then time to stretch and fold the dough. This is a sourdough technique that activates the gluten without having to remove the dough from the bowl. Stretch and folding creates a light and fluffy texture without kneading. Shape the dough and place in the loaf tin to rise. Once risen, bake until it is deeply golden and smear with pata (butter).
Want to do a kneaded version of this recipe?
Kāore he raru – not a problem! If you want to make this loaf with a stand mixer or hand mixer, use this recipe: Seeded Oat Bread Loaf (Kneaded with a hand mixer or hand mixer). Use the same ingredients with a slightly different technique for the same luscious loaf!
Want to try some of my other no-knead recipes?
These no-knead recipes are so delicious: No-knead Focaccia Bread , No-knead Bread Buns, No-knead White Bread Loaf or Rustic No-knead White Bread.
Check out more of my parāoa (bread) recipes here.
Videography and photography by Sarah Henderson.
No-knead Seed and Oat Bread Loaf – Rohi Parāoa Poke-kore Ōti me ngā Kākano
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)
- ¾ C (75 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). Using a bread and butter knife, stir the ingredients together for a minute until it is all combined.
First Stretch and Fold
- Once all the ingredients are combined it is time to stretch and fold the dough – see the video for reference. Note: This dough is quite wet but just roll with it and trust the process.
- With wet hands, take a handful of dough from the side of the bowl, pull it high in the air and then place it in to the centre of the bowl. Turn the bowl a quarter turn and repeat that process. Every time you place the dough in to the centre it is one count. Stretch and fold 40 times in total. It should only take a minute or so.
- Cover with a bowl cover or tea towel. Rise for 45 minutes.
Second Stretch and Fold
- When the dough has risen for 45 minutes, repeat the stretch and fold process. Stretch and fold 40 times in total.
- Cover with a bowl cover or a tea towel. Rise for another 45 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.
- 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 Parāoa (Bread)
- 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.
Just made this today, so yummy! Tastes like freshly baked homemade vogels.
Super easy recipe, thanks heaps 😍
Yessssss – that is what I was giving for! Couldn’t think of a better way to explain it! Thank you so much Lydia for this awesome feedback! Ngā mihi nui!
Our favourite bread! After mastering my sourdough I really wanted to find a bread recipe that I could whip up without the mental load of the starter. This one is delicious! quick! easy! tasty! We go through a lot of bread. I make 3-4 loaves of this a week – can’t get enough!!
Wow Eilish – this is such incredible feedback to hear about this loaf. How awesome is it to be able to whip up your own bread and know exactly what is in it too. So glad to hear that you enjoy this recipe so much. Ngā mihi, Naomi