Go Back Email Link
–+ servings
Print Pin
5 from 1 vote

No-knead Seed and Oat Bread Loaf - Rohi Parāoa Poke-kore Ōti me ngā Kākano

A delicious No-Knead Bread Loaf loaded with Ground Linseed, Sunflower and Almonds, Chia Seeds and Oats. Packed full of flavour and nutrition, this simple loaf will become a favourite.
Keyword aotearoa recipes, best no-knead bread, Best no-knead bread loaf recipe, best no-knead bread loaf recipe baked in a tin, best no-knead bread loaf recipe baked in a tin nz, best no-knead bread nz, best no-knead bread recipe, Best no-knead bread recipe nz, best no-knead bread recipes, best no-knead bread recipes nz, best no-knead oat and seed loaf recipe, best no-knead oat and seed loaf recipe nz, best no-knead seed loaf recipe, best no-knead seed loaf recipe nz, bread recipes, bread recipes nz, easy bread loaf, easy bread loaf nz, easy bread recipe, easy bread recipe nz, healthy bread loaf, healthy bread loaf nz, healthy bread loaf recipe, healthy bread loaf recipe n, healthy bread loaf recipe nz, maori, maori baking, maori food, maori kai, maori recipes, new zealand recipes, new zealand recipes nz, No-knead bread, No-knead bread nz, no-knead oat and seed loaf, no-knead oat and seed loaf nz, no-knead oat and seed loaf recipe, no-knead oat and seed loaf recipe nz, no-knead seed loaf recipe, no-knead seed loaf recipe nz, recipes from aotearoa, simple bread recipe, simple bread recipe nz, te reo, te reo baking, te reo Māori, te reo maori baking, whanaukai, whanaukai nz
Prep Time 15 minutes
Cook Time 45 minutes
Total Rising Time 2 hours 15 minutes
Servings 1 medium loaf

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).
  • 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.