Chia Bread
The juicy Chia bread by Adaeze Wolf is high in protein and fiber and can be made quickly. The recipe is available here at Spoonsparrow.
Ingredients
- 50 g Chia seeds
- 50 g Pumpkin seeds
- 50 g sunflower seeds
- 1 tbsp olive oil (for greasing the loaf pan)
- 500 g buckwheat flour
- 1 packet dry yeast (7 g)
- 1 tbsp salt
- 3 tbsp apple cider vinegar
- 1 Carrot
Instructions
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1.
Combine chia seeds, pumpkin and sunflower seeds in a mixing bowl. Pour 500 ml warm water over them and let the seeds and kernels soak for 15 minutes.
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2.
Meanwhile, grease a 25 cm loaf pan well with olive oil.
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3.
Add buckwheat flour, yeast, salt and apple cider vinegar to a bowl and stir in the seed‑kernel mixture. Mix everything thoroughly and pour the dough into the loaf pan. Smooth the top lightly and cover; let rise in a warm, draft‑free place for about 30 minutes. Preheat the oven to 200 °C (fan).
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4.
Score the Chia bread with a knife about 1 cm deep and bake in the preheated oven for approximately 60 minutes.
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5.
After baking, allow the loaf to cool completely before carefully removing it from the pan.
