Name: Rye and Honey Oat Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 loaf
Ingredients: 300 g strong white bread flour; 150 g rye flour; 50 g rolled oats; 2 tsp instant yeast; 2 tsp salt; 2 tbsp honey; 320 ml lukewarm water; 2 tbsp olive oil; 1 tbsp rolled oats (for topping)

Ngā Kai

Serves 1

300 g

strong white bread flour

150 g

rye flour

50 g

rolled oats

2 tsp~

instant yeast

2 tsp~

salt

2 tbsp

honey

320 ml

lukewarm water

2 tbsp

olive oil

1 tbsp

rolled oatsfor topping

Add all to list (1 serving)

Oranga Kai

Nutrition per serving

Estimated

Calories	1687kcal
Protein	66g
Carbohydrates	408g
of which sugars	35g
Fat	39g
Fibre	27g

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

Gluten

Informational only — based on ingredient data. Does not account for cross-contamination.

Tikanga

Mix both flours, oats, yeast, and salt in a large bowl.
Add honey, water, and oil, stirring until a shaggy dough forms.
Turn out onto a lightly floured surface and knead for 10 minutes until smooth.
Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled.
Knock back dough and shape into a log to fit a greased 900g loaf tin.
Place in tin seam-side down, cover, and let rise for 45 minutes until dough reaches just above the rim.
Heat oven to 190°C.
Brush top with water and sprinkle with extra oats.
Bake for 35-40 minutes until deep brown and the bottom sounds hollow when tapped.
Turn out onto a wire rack and cool completely before slicing.

Rye and Honey Oat Bread

Ngā Kai

Oranga Kai

Nutrition per serving

Allergens

Tikanga

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