Chia bread with pumpkin seeds

Ingredients for 6 servings:

• 3 tbsp chia seeds
• 60 g flaxseed meal
• 400 ml water
• ½ tsp dry yeast
• 150 g oat flakes
• 100 g sunflower seeds
• 400 g wholemeal spelt flour
• 1 egg(s)
• 2 tsp salt
• 1 tbsp honey
• 3 tbsp oil
• Fat for the mold
• possibly oat flakes or flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 45 minutes; Total time approx. 11 hours 15 minutes

requires a longer preparation time

Add the chia seeds (3 tbsp) to 200 ml of water and let it soak overnight, about 8 hours. Add the yeast to 200 ml of lukewarm water. Add the flaxseeds and let everything soak for about 15 minutes. For the dough, combine the egg, honey, oil, soaked chia seeds, and the flaxseed-yeast mixture, whisking briefly. This helps the rest of the mixture blend better. Now add the flour, oats, sunflower seeds, and salt and knead everything with a mixer for at least 5 minutes. It won’t be a firm bread dough, but rather a sticky mass. Let the mixture rise in a warm place for about 1 hour. Grease a 25 cm bread pan, e.g., with butter. If you like, you can add more flour or sprinkle with seeds/oats. The dough won’t rise much during baking or resting, so you don’t need to allow much extra space. Pour the dough into the prepared pan and let it rise, covered, for another hour. Bake at 200°C (top/bottom heat) or 180°C (fan oven) for approximately 40-45 minutes. Allow to cool completely before slicing.