Chia seed bread is a delicious healthier bread jam packed full of goodness with ground flax seeds, chia seeds, sunflower seeds, wholegrain spelt flour, white spelt flour and a little homemade oat flour. This chia seed bread recipe is perfect toasted for breakfast. A beautiful thin crust and surprisingly light.
Takes = prep. 15 minutes + resting 60 minutes + 45 minutes + baking
Bakes = 25 minutes
Makes = 12 slices
- Spelt flour (250g white spelt, 150g wholegrain, 90g oat flour) – 490g + extra for kneading
- Ground flaxseeds/linseeds (optional) – 15g (3 tbsp)
- Chia seeds – 3 tablespoon
- Instant yeast – 5g (a heaped teaspoon)
- Warm Water – 150ml + 45ml extra if needed
- Warm Oat Milk, or your choice – 150ml
- Sunflower seeds – 30g (about 1 quarter of a cup)
- Salt – 7g (1 tsp)
- Olive oil – 1-2 tablespoons
WHISK flour, salt and yeast and all seeds in a large mixing bowl. Add warm water and milk then mix in your stand mixer with the dough hook, or bring it together with your hands. Add more water if needed and drizzle in the oil. Knead on a low speed until the flour is mixed in, then increase to a medium speed and knead for 3 to 5 minutes. No longer.
OIL your hands and remove the dough to shape it into a ball. Add a little oil to the bowl and cover with plastic, lid or damp cloth and rest aside in a warm spot for 1 hour until it doubles in size.
GREASE a small loaf tin 900g (2 lb) and line with baking paper (I find this makes removing the bread easier).
OIL your hands remove the risen dough from the bowl place it on a well-floured bench and gently push the dough to knock some of the air out and shape it into a square. Fold over the sides, then fold again, to shape into a loaf. Place into the prepared tin and brush a little water on top and sprinkle with seeds for fun. Rest covered with oiled plastic wrap and cover as well with a tea towel and rest for 45 minutes until risen again.
PREHEAT oven to 200˚C fan. Then prior to baking add a small pan of water to the base of the oven to create a little steam. This is perfect for keeping the bread moist and creating a thin crust.
BAKE for 30 minutes until golden, the bread should sound hollow when tapped. Then rest for 30 to 40 minutes to cool before cutting. I usually cool it for 10 minutes then remove it from the tin.