Chia bread

Ingredients for 1 servings:

• 50 g chia seeds
• 50 g oat flakes
• 100 ml water, boiling
• 15 g salt
• 1 pinch(s) of curry powder or caraway powder
• 1 tsp honey
• 1 tbsp apple cider vinegar or balsamic vinegar, light
• 250 g wholemeal rye flour
• 150 g wheat flour type 550
• 150 g spelt flour type 630 or 1050
• 1 packet of dry yeast
• 300 ml water, lukewarm, maybe a little more
• 1 tbsp poppy seeds for the mold
• 4 tbsp sesame seeds for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

suitable for the Omnia oven

Place the chia seeds and oats in a mixing bowl and pour boiling water over them until everything is covered. Mix and let soak briefly. Add the salt, curry or caraway powder, honey, and vinegar and stir. When the mixture is no longer hot, add the three types of flour and the dry yeast and mix lightly. Add the lukewarm water and make a soft dough (I just use a fork to mix). Let the dough rest for about an hour. Feel free to fold it once during this time to incorporate more air. Grease a loaf pan and sprinkle with sesame seeds. Pour the dough into the pan and sprinkle the sesame seeds and poppy seeds on top. Preheat the oven to 210°C (top/bottom heat). Bake the bread on the lower shelf for about 50 minutes. Tip: For a nice crust, I place a small aluminum bowl of water in the oven. Notes: The consistency of the dough is reminiscent of a sponge cake. Therefore, this bread dough can only be baked in a single dish, such as a 20 x 30 cm loaf pan, baking or casserole dish, or in the Omnia oven. My picture shows a loaf that I baked in a 27 x 19 cm casserole dish. We like this slice size. This bread is also very well suited for the Omnia oven. The baking time is the same. You need to leave the gas on full for five minutes at the beginning, then bake at just above minimum. We like the bread because it stays fresh for a long time and is moist. If it’s too wet, you need to use a little less water or bake it a little longer.