- Chef: Helen Tzouganatos
- Serves: Makes 1 loaf
- Time: 1 hour, plus 1 hour rest time
Ingredients:
- 300ml lukewarm water
- 1 tsp sugar
- 1 x 7g yeast sachet
- 1 ¾ cups or 210g buckwheat flour
- 1 ¾ cups or 210g tapioca flour
- 2 tsp sea salt flakes
- ½ tsp xantham gum
- 2 eggs lightly whisked, room temperature
- 3 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 3 tbsp chia seeds, black or white, plus extra for sprinkling
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.