Hello Folks, I just need to tell you about my new Chia Bread. My absolute favourite bread as of now.
It’s easy, nutritious, delicious and soooo all round good. You just have to try it. The Chia seed works as a moisturizer for the bread so it doesn’t dry out for….well at least two days, because that’s how long mine lasted. But it would have kept for another day, for sure. Normally home made (natural) bread goes stale within a day. But this one stay nice and fresh for days.
It’s high protein and high fibre, but mostly I can’t stretch enough how yummy it tastes.
I have a lot of favourite breads and I absolutely adore baking bread, like  Fig walnut bread, High Fibre Health Bread or  Norwegian Bread .
But I feel that this is the easiest one.
There is no real baking skill involved so don’t worry if you’re not an every day baker. All you do is knead and bake.

The smell from the oven will make it the best day of the week with a full sense of accomplishment.

Let’s do this!
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Prep time : 10 minutes
Cooking time : 50-60 minutes
Makes : 1 small loaf

INGREDIENTS:

• 340-360 ml hand warm water, about 1 1/2 cup
• 1 sachet instant yeast, 7 grms. / 1 1/2 tsp.
• 1 cup whole grain spelt flour
• 1 cup plain spelt flour
• 30 grms. / 2 tbsp. chia seeds
• 1 tsp. salt

INSTRUCTIONS:

Pre heat the oven to 210°C / 410° F
NOTE: Don’t add all the water in the beginning, leave out about a quarter cup and add the remainder if it seems dry.
Put all the ingredients in a mixer equipped with the hook attachment and knead for 5 minutes.
Turn out the dough onto a lightly floured surface and knead for another minute or so and shape into a loaf.
Place the dough in a 20cm / 8″ loaf tin, and cover loosely with cling film that has been sprayed with a little oil.
Let it rise for about an hour. This bread will not rise as much as a conventional loaf, just a bit above the tin.
Place in a pre heated oven and bake for 50-60 minutes.
Check after 50 minutes, by tapping on the bread, If it sounds hollow already insert a wooden skewer. If it comes out dry, remove the bread from the oven.
The baking time also depends on your oven, so be sure to check. Although this bread is very forgiving.
Remove from oven and let cool on a rack before slicing.

Serving tip: A thick slice topped with avocado mash, coarse sea salt and a squeeze of lime.

Enjoy,
Myra XO