Seed and Oat Bread Loaf – Rohi Parāoa Ōti me ngā Kākano
Want to make a nice seeded parāoa (bread) that goes with hēki kua whāranutia (scrambled eggs) or rahopūru (avocado)? I was determined to come up with a recipe for you all that you can make yourself as they can be super pricey at the supermarket. 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 that requires no equipment apart from your hands and a bowl. 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? Why not give these super fun recipes a go: No-knead Focaccia Bread , No-knead Bread Buns, No-knead White Bread Loaf, Rustic No-knead White Bread (Cast iron pot) or Cumin and Cottage Cheese Rustic Loaf.
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.
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