No-knead Seed and Oat Bread Loaf – Rohi Parāoa Poke-kore Ōti me ngā Kākano
The price of kai (food) in Aotearoa (New Zealand) are 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 is the price of parāoa (bread) and in particular a nice seeded bread that goes with hēki kua whāranutia (scrambled eggs) or rahopūru (avocado). Those loaves can be so expensive so I was determined to come up with a recipe for you all that you can make yourself. This is the no-knead version and all the equipment you need is your ringaringa (hands) and an oko (a bowl). 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). Whichever way you make this 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 no-knead recipes? Why not give these super fun recipes a go: No-knead Focaccia Bread , No-knead Bread Buns, No-knead White Bread Loaf or Rustic No-knead White Bread (Cast iron pot).
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!