Chia seeds can be used to conjure up really delicious dishes. Including bread. For example, no-carb chia bread or sesame chia bread.
Germany is the country with the most types of bread in the world. Because nowadays bakeries really do offer bread for every taste. But with the change in the bakery trade from small, independent bakeries to large bakeries that process industrial dough with many additives, bread has often lost a lot of its quality. In addition, more and more people are now allergic to additives or even cannot tolerate gluten at all. Accordingly, there is currently a boom in baking bread yourself.
But if you not only want to bake tasty, but above all he althy bread yourself, you should try chia seeds. The seeds from South America are full of valuable nutrients and are a good alternative to conventional bread ingredients such as flaxseed or sunflower seeds. Chia seeds are also real slimming aids. If you would like to bake chia bread yourself, we have put together three delicious recipes for you here.
Recipe 1 - Chia seed bread with whole wheat flour
Ingredients:
- 350 g each of wholemeal rye and spelled flour
- either 1 packet of dry yeast or 1/2 cube of fresh yeast
- 20 g dry sourdough or about 4 tablespoons of fresh sourdough
- 2 - 3 tbsp chia seeds
- 3 tablespoons each of other grains of your choice, e.g. linseed, sesame, etc.
- approx. 500 ml lukewarm water
- 1 tbsp s alt
Preparation:
Mix the two types of flour, then add all the other ingredients except for the water. Then gradually pour in the water and work it in with the kneading hook of the mixer. You don't want the dough to be too sticky and soft, so you don't have to add all the water if it would get too sticky. Then place the dough in a greased loaf pan and let it rest at room temperature or in a warm place for about 2 hours, or until well risen and about twice as thick as before.
Then bake the dough at 180° C for approx. 1 hour. The bread is ready when no more dough sticks when you pierce it with a chopstick and it is hollow when you turn it oversounds when you tap it.
Recipe 2 - No-Carb Chia Bread (No Grains)
Ingredients:
- 200 g almond flour
- 4 chia eggs (you need 4 tablespoons of chia seeds)
- 1 tsp s alt
- 2 tsp baking soda
- 80 g liquid coconut oil
Preparation:
Put the chia egg mixture, s alt, baking soda and coconut oil in a bowl and whip everything up. Add the almond flour and mix with the mixer for a good minute until the mixture is well combined and runs viscously from a spoon. Then pour the mixture into a buttered loaf tin or casserole dish and bake in a preheated oven at 200°C for approx. 75 minutes. Don't be surprised afterwards: this bread looks a little different from "normal" bread.
Little tip:
You can also add pumpkin seeds, cranberries or raisins. Then the bread tastes a little sweeter.
Recipe 3 - Sesame Chia Bread
Ingredients:
- 350 g flour (either whole wheat or wheat flour)
- 1 packet of dry yeast
- 4 tsp sesame seeds
- 1 tbsp s alt
- 3 tsp chia seeds
- 400 ml lukewarm water
- 1 level tablespoon sesame oil
- 1 level tablespoon olive oil
Preparation:
Put the flour, yeast and warm water in a bowl, cover and let sit for 10 minutes. Then add both types of oil and the s alt, stir everything together and knead - either by hand for about 10 minutes or with the dough hook of the mixer for about 5 minutes. Then form the dough into a ball, cover the bowl and let it rise in a warm place for 30 minutes. After this time, knead the dough again briefly and let it rise again for 30 minutes. Then work in the chia and sesame seeds.
Grease a bread or loaf tin and divide the dough into two rectangular pieces, then place them side by side in the tin and leave to rise for another 20 minutes. In the meantime, preheat the oven to 220°C top and bottom heat and put a heatproof bowl with water in it. Bake the bread for about 20 minutes at 220°C, then switch it down to 180°C and bake for another 15 minutes. The baking time can vary, because every oven heats up differently, so it is best to check it again and again and lower the temperature if necessary if the bread is getting too dark.
Little tip:
Wholemeal flour is usually used when baking chia breadused. But if you want to do without grain completely, you can also work with almond flour.