Chia Seed Bread Recipe
My recipe adds chia seeds into the bread dough by preparing a chia gel (combining chia seeds and water). This chia gel retains water and keeps the bread nice and moist once baked.
Servings 0
Ingredients
Chia bread ingredients
- 275 g white bread flour
- 175 g wholemeal rye flour
- 75 g rye flakes you can also use oat flakes, toasted
- 9 g salt
- 7 g dried yeast
- 50 g chia seeds
- 415 g water 300g to make the chia gel and the remaining 115g to be added to the main dough
Instructions
How to make chia bread
- In a medium bowl, combine 300g of the water with the chia seeds and stir. Immediately, the chia seeds will start absorbing the liquid and within 30 minutes you will have a thick gelatinous liquid. This chia gel will help keep the bread moist.
- While the chia gel is maturing, combine the flours, rye flakes, salt and yeast in a large bowl.
- Add the chia gel and the remaining water (115g).
- Knead for 10 minutes.
- Place the dough back into the bowl and cover with a lid. Rest for about an hour at room temperature.
- Deflate the dough and shape into a round loaf on a lightly floured work surface.
- Prepare a proofing basket and place the loaf into the floured basket for its second rise. Cover with a polythene bag to keep the moisture in. Depending on the temperature in your room, the second proof may take approx. 1 or 2 hours. The fully proofed loaf will have expanded significantly.
- Preheat the oven to 220°C for about 20 minutes.
- Turn out the loaf onto a baking tray lined with baking paper or onto the preheated La Cloche baking dome (as I did for the loaf in my photo).
- Bake for 10 minutes at 220°C before decreasing the temperature to 200°C and bake for another 45 minutes.
- Cool on a wire rack.