Bread with Chia Seeds

For the swelling piece of bread with chia seeds, mix wheat, flax and rye meal with the other ingredients and the water.

Leave to stand in a sealed container at room temperature for 4-8 hours (preferably overnight).

Mix flours with yeast and salt and knead with the swelling bit, oil, spices, maple syrup and apple cider vinegar for about 10 minutes to form a firm dough.

Add more water if necessary. Cover and let rest for 10 minutes. Knead dough again and shape into an oblong loaf.

Dust a proofing basket with flour and let the loaf rise in it in a warm place for about 1 hour. Place an empty baking tray at the bottom of the oven and preheat the oven to 220°C top and bottom heat.

Tip the bread with chia seeds out of the proofing basket onto a baking tray, pour 200 ml of water into the bottom baking tray (be careful, hot steam!) and quickly close the oven. Bake for 10 minutes at 220°C, then reduce the heat to 180°C and finish baking for 1 hour.

Place the finished bread on a rack, spray with hot water and let cool. The finished bread with chia seeds weighs about 1700 g.

Preparation Tip:

The chia seeds make the bread elastic and juicy.

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