Seed and Oat Bread Loaf - Rohi Parāoa Ōti me ngā Kākano (Kneaded)
A delicious 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.
Servings 1 Medium Loaf
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.