- 2 tbsp chia seeds
- 6 tbsp water
- 270 grams water
- 600 grams bakers flour
- 2 tsp Yeast, Dried
- 1 pinch salt
- 1 pinch sugar
- 15 grams olive oil, Light (low flavour)
Place Chia seeds and 6 tbsp Water in cup and let sit. Should form a gel. (mix with spoon to make sure most of water is absorbed.)
Spray loaf tin with oil and put aside.
Pour 270 grams Water into TM bowl and heat. 37c, 1 minute, speed 2.
Add Yeast, Salt, Sugar, Flour, Oil, Chia Gel to TM bowl and mix 10 seconds, speed 5 (slowly increase to 5, stops flour going all over TM bowl).
Knead dough , for 6 minutes.
Leave dough in TM bowl to rise for 30 minutes or until doubled in size. Once risen knead dough , for 30 seconds.
Place dough in loaf tin and knock down to fill tin. Set aside in warm position until dough reaches the top.
Put loaf tin in cold oven and set to 200c (fan forced). (Putting dough in cold oven lets the dough rise as the oven heats up).
Bake for 20 minutes. Remove Bread from loaf tin and place on cooling rack. (Bread should sound hollow when tapped on the bottom of loaf).
You could also put dough in oiled bowl and cover with cling wrap to rise. I find it easier to leave in TM, less mess.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Middle Eastern BBQ'd Pumpkin Bread
- Strawberry and watermelon cake with vanilla cream (recipe by Nico Moretti)
- Savoury Biscotti
- Alkalising GF/DF/EF/YF bread
- The Daily Mix - Christmas Spiced Shortbread
- Raw Choc Covered Christmas Pudds
- Swiss Roll Sponge
- Pecan and Maple Syrup slice
- Luxurious Oatmeal Milk Bath
- Choc mint cheese cake
- Shortcrust Pastry
- Ultimate Vegan Cleansing Salad