Airy spelt bread with chia and yogurt

Ingredients for 1 servings:

• 1 tbsp chia seeds
• 200 ml water
• 200 g wholemeal spelt flour
• 100 g spelt flour type 1050
• 30 g spelt flour type 630
• 150 ml mild yogurt
• 1 tsp salt
• 1 tsp sugar
• 1 packet of dry yeast

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Mix the chia seeds with the water and let them swell for a few minutes. Optionally, you can mix the chia seeds with the water the night before and refrigerate them. Combine all the remaining ingredients in a bowl. Add the swollen chia seeds and mix well until the dough is smooth and sticky. Cover the dough with a kitchen towel and let it rest for 45 minutes. Preheat the oven to 180°C (top/bottom heat). Knead the dough again briefly. Line a loaf pan with baking paper or grease it with a little butter and pour in the batter. Bake the bread for 20 minutes at 180°C and then for 25 minutes at 100°C. Remove the bread from the pan and let it cool on a rack.