Chia seeds bread

It’s time to relish the good old Easter brunch with your loved ones. For a healthier making of the bread, we are adding some chia seed goodness to your regular idea of bread.

Until now, you must have used chia seeds in drinks, sweets and other forms of desserts, but that’s not it. This twist on the original bread will make you crave for more of the delicious times. So, put on your baking gloves, and make some soft and healthy loaf of bread to savor.

Let’s get into the making:

Ingredients:

• 3½ cups White Quinoa Flour
• ½ cup Whole White Chia Seeds
• 1 tsp Himalayan Pink Rock Salt, Fine Grind
• 1½ cups warm water
• 2 tsp Whole Dry Milk Powder
• 2 tsp olive oil
• 1 tsp raw sugar
• 2 tsp dried yeast or one fresh yeast

Instructions:

1. In a jug, mix the water, oil, milk (made using the milk powder) and sugar.
2. Sprinkle the yeast on top. Leave for 5 minutes or until frothy.
3. Combine the flour, chia seeds and salt in a bowl.
4. Slowly add the wet ingredients to the dry mixing as you go.
5. Mixer: Transfer to a mixer and use the dough hook mix for 5 minutes on low, followed by 5 minutes on high.

Hand: Knead for 15 minutes on a floured surface until the dough is elastic.

1. Transfer to a lightly oiled plastic container with a lid and keep in a warm place for an hour.
2. Preheat your oven to 220 degrees.
3. Tip the dough onto a lightly floured surface and knock back. Using both hands, fold edges of the dough under itself to make a ball, repeat three times.
4. Cover the dough with a tea towel and leave for 20 minutes before popping into an oiled tin. Leave to rise for another 20 minutes.
5. Put in the hot oven and bake for 35 minutes. If you would like to steam the oven (spraying water, or filling an oven tray with cold water) it will give a better crust.
6. Rest in the tin for 10 minutes before turning out to a wire rack to cool completely before eating.

Voilà! It’s time to slice the freshly baked delicious bread. Have a good bite of it with some tasty curry to go for the Easter brunch!