Want to make a Kneaded Seeded Oat Bread that goes with hēki kua whāranutia (scrambled eggs) or rahopūru (avocado)? Awesome! This fantastic recipe is naturally dairy-free and is packed with nutrients. Eat it fresh to make the most epic sandwiches or slice it and freeze it for toast on the run.
Seedy loaves can be so expensive at a price point of around $8 - $10 these days. But do not fear, here is my remedy. Make it yourself! Surely this Kneaded Seeded Oat Bread 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.
More tohutao parāoa (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).
Videography and photography by Sarah Henderson.
KNEADED SEEDED OAT BREAD INGREDIENT TIPS:
- Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmakers yeast, double the amount.
- Sugar: Use huka hāura (brown sugar), huka mā (white sugar), marahihi māpere (maple syrup) or mīere (honey) in the dough.
- High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
- Oats: Oats can be quite a heavy ingredient in parāoa (bread) and therefore I recommend using rolled oats instead of wholegrain.
- LSA with Chia Seeds: This mix is so delicious and is already ground in to a wonderful texture for my whānau (family) so my kids don't pull them out. However, feel free to make up your own ratio of seeds of any texture.
- Salt: I use Himalayan salt in my baking which gives a subtle flavour. If you are using iodised table salt, half the quantity.
- Oil: I love noni ōriwa (olive oil) in the bread but use whatever you have.
Expert Tips:
Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.
This pokenga (dough) is quite wet as you can see in the whakaahua (photo's) but just roll with it and trust the process. Try not to add extra puehu parāoa (flour) as you go because this will alter the final product.
Keep the rising dough away from hot spots and direct sunlight or heat. Remember that īhi (yeast) is alive and is super sensitive to heat during the rising process. The only time we want the heat is when we are baking it.
The final rise of the dough will vary in time. The main thing is that the dough has doubled in size. In the colder months - the dough will most likely need 45 minutes. In the warmer months - it will only need around 30 minutes.
STEP BY STEP INSTRUCTIONS FOR THE KNEADED SEEDED OAT BREAD:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. PREPARE THE LOAF TIN:
Grease your bread tin with neutral oil. Mine is 22cm long x 11cm wide and 10cm high but a smaller loaf tin will work.
2. ACTIVATE THE YEAST:
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.
The yeast is activated with it has floated to the top so don't add the dry ingredients until then.
3. Add the Dry Ingredients:
Add the puehu parāoa kounga (high grade flour), ōti (rolled oats), lsa and chia seed mixture, tote (salt) and noni ōriwa (olive oil).
4. Knead the Dough:
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 bowl, making sure the dough is in a rough ball.
5. First Rise:
Cover with a bowl cover or a tea towel.
Rise for 1 hour and 30 minutes or until it has doubled in size.
6. Shape the Dough:
Once the dough has risen, remove it 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 of the dough facing down.
7. Second Rise:
Cover with a bowl cover or a tea towel and rise 30 minutes – 45 minutes until the dough has doubled in size.
In the colder months - the dough will most likely need 45 minutes. In the warmer months - the dough will only need around 30 minutes.
8. Preheat the Oven:
As it rises, preheat the oven to 175 °C.
9. Bake the Bread:
When 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 so make sure you give it a go.
Slide it in to the oven and bake for 45 minutes until risen and golden.
10. Cool the Bread:
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 or epic toasties the next day.
In general, I keep homemade bread in a plastic bag for a day on the bench.
Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting because it keeps the bread tasting fresh every time.
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Parāoa (Bread) Recipes
With a little kneading there and a sprinkling of flavour there, you will find something to love!
Seed and Oat Bread Loaf - Rohi Parāoa Ōti me ngā Kākano (Kneaded)
Equipment
- 1 x Bread Loaf Tin
Ingredients
The Dough – Te Pokenga
- 1 ½ C (375 ml) wai aromahana (lukewarm water)
- 2 ½ tablespoon (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.
- 2 teaspoon (10 g) tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.
- 2 tablespoon (30 ml) noni ōriwa (olive oil)
Instructions
Prepare the Loaf Tin:
- Grease your bread tin with neutral oil. Mine is 22cm long x 11cm wide and 10cm high but a smaller loaf tin will work.
Activate the Yeast:
- 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. The yeast is activated with it has floated to the top.
Add the Dry Ingredients:
- Add the puehu parāoa kounga (high grade flour), ōti (rolled oats), lsa and chia seed mixture, tote (salt) and noni ōriwa (olive oil).
Knead the Dough:
- 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 bowl, making sure the dough is in a rough ball.
First Rise:
- Cover with a bowl cover or a tea towel. Rise for 1 hour and 30 minutes.
Shape 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 of the dough facing down.
Second Rise:
- 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.
- In the colder months - the dough will most likely need 45 minutes. In the warmer months - the dough will only need around 30 minutes.
Preheat the Oven:
- As it rises, preheat the oven to 175 °C.
Bake 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.
Cool the Bread:
- 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 or epic toasties the next day.
- In general, I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.
Emma
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!
Naomi Toilalo WhānauKai
Kia ora Emma - I love this recipe and am so stoked to hear you enjoy it as well! Thanks for he awesome review!