- 400g strong white organic flour
- 200g stoneground wholemeal flour
- 100g chia seeds
- 8g dried yeast
- 12g salt
- 360ml cold water
- Olive oil
- Put all of the dry ingredents in a large bowl, careful to keep the yeast and salt apart.
- Add the water, you may need more or less than the quantity specified. You are aiming for a workable dough that is slightly wetter (the chia seeds can suck up a lot of water).
- After working together the ingredients in the bowl, turn it out a kneed until smooth and silk-like (should take about 10 minutes).
- Rub some olive oil around the bowl and place the dough back in it, cover with cling film or a show cap and leave somewhere warm (normal kitchen temp of 18-21C is fine).
- After an hour, turn the dough out, deflate it and shape it in to a nice tight round
- Rub some flour (rye is good) around the dough and place in a proving basket (or a floured wooden board) for another hour.
- Place a tray of water in your oven (220C) and give it a few minutes to build up some steam
- Put the dough in the over on a baking stone or lined baking tray, set a timer for 10 minutes.
- After 10 minutes, check the loaf and turn the oven down to 170-180C for an additional 25-30 minutes.
- Remove from the oven, cool and then enjoy with some butter
Chia seeds are packed with health benefits, containing lots of Omega 3 & 6 oils, fibre and protein and have been more commonly available since books such as "Born to Run" were published.
There are a number of online retailers that stock Chia Seeds, I buy 1kg packs from Amazon.co.uk.