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Chia seed wholemeal wheat bread

Simple, but delicious, two-stage sourdough bread. The chia seeds give the bread a fantastic luscious texture and 'bite', and also seem to keep it fresh and 'juicy' for longer. The recipe gives a big loaf for a family; change amounts proportionately if you want less.

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500 g wholemeal flour
500 g white flour
100 g sourdough culture
80 g chia seeds
700 g water
10 g salt

Method:

1. Mix water, wholemeal flour and sourdough culture to a creamy batter.
2. Cover bowl with a towel and keep at a warm(ish) place (>14 ºC) for 12 h.
3. Remove 100 g as starter for the next bread (a jam jar works great to keep the sourdough; store in the fridge)
4. Add salt, chia seeds and white flour. Knead thoroughly (by hand or mixer) for 5 min.
5. Cover bowl with a towel and let the dough rest for 3 to 12 hours.
6. Place dough in a pan covered with either baking paper or reusable baking mats.
7. Bake for 36 min at 230 ºC in a fan oven.
8. Take bread out of the pan, turn it upside down and let it cool for about 30 min before cutting.

Enjoy! Variations of this bread are easy - just change flour types, amount of water, add other seeds, nuts, make rolls, ...

Added by: Jan Kaiser


Tags: Wholemeal Bread Seeds

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