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High Fibre Buckwheat Chia Bread

Ingredients:

Method:

Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams. 

Sift flours, salt and xantham gum together in a mixing bowl. 

Add chia seeds, eggs, olive oil, vinegar and yeast mixture and beat to combine, scraping down the sides halfway. 

Sprinkle chia seeds on base and sides of a 20 x 10cm greased loaf tin to create a seeded crust. Pour batter into tin and sprinkle more chia seeds over the top of the loaf. Cover with cling wrap and allow the bread to rise in a warm place for 1 hour until it doubles in size. Preheat oven to 200°C.

To achieve a golden crust, drizzle dough with olive oil before placing in the hot oven. Bake for 45-50 minutes or until golden and a skewer comes out dry. 

Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.