John Myers
Ingredients for 1 servings:
- 400 g wholemeal spelt flour
- 100 g spelt bran
- 1 tsp salt
- 2 pts. dry yeast (14 g)
- 500 ml water
- 20 g chia seeds
- 1 tbsp pumpkin seed oil
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours
Mix the flour with the spelt bran and salt. Mix the chia seeds with 100 ml of water in a small bowl and refrigerate for 20 minutes. After 20 minutes, remove the bowl of chia seeds from the refrigerator and set aside so the chia puree can reach room temperature. Now warm the remaining 400 ml of water to lukewarm. Add the dried yeast to the flour mixture and pour in the lukewarm water. Mix everything well (e.g. with a dough hook). Then add the chia puree and pumpkin seed oil and mix again well. If you are using a mixer or food processor, it is best to help a little by hand so that the chia seeds are evenly distributed in the dough. Pour the dough into an oiled baking pan, cover and let rise for about 10 minutes. Bake the bread at about 180 °C for about 1 hour.
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