For me, the biggest advantage of baking your own bread is that I can control what goes into what we eat. I recently started adding chia seeds to my sourdough bread. According to Wikipedia, chia seeds contain a lot of nutrients. For me, the added protein and calcium are the most important.
Chia seeds also add extra crunch to your bread – it is similar to the poppy seeds on your bagel.
Chia seeds are the seeds of a plant in the mint family that is native to central and southern Mexico.
There is evidence that the Aztecs widely cultivated chia.
Baking tips for chia sourdough bread
Chia seeds absorb more water than flour. As always, make sure you observe how your dough looks and feels. I usually start with the amount of liquid in the recipe, and if the dough feels dry, I add a splash or two of water before I do the stretch & folds.
Given that this bread is fairly low in hydration, I would classify it as an excellent choice for beginner sourdough bakers.
Notes on this recipe
Satiety: With nearly 16 g of protein and 11 g of fibre in just two slices, this bread has a much lower glycemic impact than standard white bread.
Healthy Fats: Most of the fat in this recipe comes from the Chia Seeds, which provide Omega-3 fatty acids.
Weight: The raw dough weighs 995 g. After baking, the loaf will likely weigh around 850 g-900 g due to moisture loss, meaning your 2-slice serving will weigh approximately 170 g- 180 g once toasted or sliced.
Ingredients
- 60 grams Starter fed, bubbly active starter
- 366 grams lukewarm water
- 100 grams organic sprouted Spelt Flour
- 150 grams organic Whole Wheat Flour
- 250 grams Bread Flour
- 9 grams Salt
Inclusions
- 60 grams chia seeds
Instructions
Fermentolyse
- Mix the sourdough starter and the water in a large bowl.60 grams Starter, 366 grams lukewarm water
- Roughly mix the liquid and the flour. Do not add the salt yet.Cover with a damp kitchen towel and let rest for 30 minutes.100 grams organic sprouted Spelt Flour, 250 grams Bread Flour, 150 grams organic Whole Wheat Flour
- Now is a good time to feed your starter!
Bulk Ferment
- Add the salt and the chia seeds as well as any other inclusions. This stage is as close to kneading as it gets.If you think the dough is too dry, you can add some water now or wait a little.60 grams chia seeds, 9 grams Salt
- Cover the bowl with a damp kitchen towel and place it in a warm location. After about one hour, stretch and pull the dough. Repeat two more times.
- When the dough has about doubled in size you can shape it with your hands into a round shape. It mainly depends on room temperature and how active your starter is as to how long it will take to get to this stage. The rule of thumb is about seven hours.
- Place your bread into a banneton and cover it with a shower cap. Place it in the fridge for at least six hours. I usually leave it over night.
- Heat your oven to 450 degrees Farenheit (200 C). Score the loaf with at least one large slash so it rises in a controlled matter. I like simple scoring. Place it in the heated Dutch oven and place two ice cubes beside it to create steam. Close the lid.
- Bake for 20 minutes
- Take the lid off and bake for another 20 minutes
- Let your bread cool for at least two hours! The baking process continues during this time.
