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1 High Rise White Chia and Seeds Bread

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High Rise White Chia and Seeds Bread

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Ingredients

1 portion(s)

Chia Seed High Rise White Bread

  • 100 g Spelt grain
  • 20 g Chia Seeds.
  • 100 g water, warm
  • 5 g yeast dry
  • 300 g water
  • 440 g Bakers Four
  • 5 g sugar
  • 5 g salt
  • 15 g oil
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Recipe's preparation

    High Rise White Chia Bread

  1. Add spelt or wheat grain to the bowl, mill 1 min/Speed 9. Set aside.

  2. Add chia seeds and the 100g warm water to a separate bowl to soak the chia seeds. Set aside. Mix once with a spoon to ensure all seeds are moist.

  3. Add 300g water and dried yeast to the bowl heat 2 min/37 degrees/speed 2. 

  4. Add sugar, bakers flour, milled grain, extra seeds, salt, soaked chia seeds and oil to the bowl mix 6 secs/speed 6.

    I have used coconut oil in this receipe; the original used olive oil. You can also add 15g of bread improver if you wish at this step.

  5. Knead bread for 8 mins/Closed lid/Dough mode.

  6. Add dough to a lightly greased bowl, cover with cling wrap or cloth and let prove until doubled in size.

  7. Once doubled in size, knock the air out, whilst still in the bowl and then turn the dough out onto a lightly floured surface. At this stage you can gently knead on a floured bench or return to the TM for a further for 6 mins/Closed lid/Dough mode.

  8. Once the second round of kneading had been completed turn back out onto a lightliy floured surface, if you used the TM, and shape for your bread tin. Let prove again until it reaches close to the top of your tin.

  9. Preheat oven to 180 degrees. Lightly spray with water and bake for 30 mins.

  10. Turn out onto a cooling rack to avoid sweating in the bread tin.

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Tip

If you have trouble removing all the dough from the bowl Closed lid turbo for 1 sec and use the spatula to remove extra dough from the sides of the bowl.

If it's a particularly cold day, I sit the bread on a heat pack whilst proving.

Once cooled I cut up and put into freezer bags ready to use to eliminate waste.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I tried making this on my

    Submitted by Wooks is my apprentice on 6. July 2015 - 21:44.

    I tried making this on my second day of owning my Thermomix and wow, it was amazing, turned out so well, only problem was that we gobbled it all up lol & now I need to make more tmrc_emoticons.-)

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  • YUM! Thanks for showing me

    Submitted by Jahna22 on 3. October 2014 - 15:20.

    YUM! Thanks for showing me how to cook on my visit to Darwin with you.

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  • I'm so glad to hear it was a

    Submitted by tayapetsheny on 15. September 2014 - 21:12.

    I'm so glad to hear it was a success in another household! Thank you for trying my cloned recipe tmrc_emoticons.)

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  • Wow!!!  Just made this bread

    Submitted by Lil Ladies on 15. September 2014 - 19:52.

    Wow!!!  Just made this bread and it was delicious  Cooking 1  My 5 and 7 year olds came back for seconds and said it was the best bread they'd ever eaten!!!

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  • This recipe makes a lovely

    Submitted by tayapetsheny on 7. September 2014 - 17:42.

    This recipe makes a lovely light bread that's also tasty and packed full of fibre. I have't bought store made bread in over a month!! tmrc_emoticons.)

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