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

Ingredients

• 1 1/2 C (375 ml) wai aromahana (lukewarm water)
• 2 1/2 tbsp (35 g) marahihi māpere (maple syrup, honey or sugar will also work here)
• 2 1/2 tsp (8 g) īhi horo (instant yeast)
• 2 1/2 C (375 g) puehu parāoa kounga (high grade flour)
• 3/4 C (75 g) ōti (oats, I used rolled oats)
• 3/4 C (80 g) lsa with chia seeds (I buy a pre-ground mix but you can combine 1/2 C lsa and 1/4 C chia seeds to create your own). LSA is a mix of ground linseeds, sunflower seeds and almonds.
• 2 tsp (10 g) tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.
• 2 tbsp (30 ml) noni ōriwa (olive oil)

Instructions

1. 1

   --- Prepare the Loaf Tin: ---

2. 2

   Grease your bread tin with neutral oil. Mine is 22cm long x 11cm wide and 10cm high but a smaller loaf tin will work.

3. 3

   --- Activate the Yeast: ---

4. 4

   Add the wai aromahana (lukewarm water) and whatever sweetener you are using to a large bowl. Stir it until the sweetener is dissolved.

5. 5

   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.

6. 6

   --- Add the Dry Ingredients: ---

7. 7

   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.

8. 8

   --- First Stretch and Fold: ---

9. 9

   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.

10. 10

    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.

11. 11

    Stretch and fold 40 times in total. It should only take a minute or so.

12. 12

    --- First Rise: ---

13. 13

    Cover with a bowl cover or tea towel and leave it in a cool place on the bench or in a cupboard. Keep the dough away from the direct sunlight.

14. 14

    Rise for 45 minutes.

15. 15

    --- Second Stretch and Fold ---

16. 16

    When the dough has risen for 45 minutes, repeat the stretch and fold process.

17. 17

    Stretch and fold 40 times in total. It should only take a minute or so.

18. 18

    --- Second Rise: ---

19. 19

    Cover with a bowl cover or a tea towel. Rise for another 45 minutes.

20. 20

    --- Shape the Dough: ---

21. 21

    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.

22. 22

    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.

23. 23

    --- Third Rise: ---

24. 24

    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.

25. 25

    --- Preheat the Oven: ---

26. 26

    As it rises, preheat the oven to 180 °C bake setting or 170 °C fan bake setting.

27. 27

    --- Bake the Parāoa (Bread): ---

28. 28

    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.

29. 29

    Slide it in to the oven and bake for 45 minutes.

30. 30

    --- Cool the Loaf: ---

31. 31

    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.

32. 32

    --- Storing the Bread ---

33. 33

    This loaf will be at its best on the day but will also make great toast or epic toasties the next day.

34. 34

    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.