Chia seeds…, they are definitely my recent favourite ingredient. The health benefits of this what-so-called super food have been talked about in many places so I’m going to leave that to the pros. Instead, I’m going to tell you the effect that these tiny seeds have on the texture of breads.
Chia seed sourdough bread
Strong flour 100g
Spelt flour 75g
Chia seeds 15g + Water 60g
Chia seeds absorb liquid crazy. You mix the seeds with water and leave them for a little while. The seeds transforms to something a bit like tapioca. The texture is similar to egg white… (Have a little taste if you’re feeling curious. I find them tasteless…)
I fold in the water soaked chia seeds to the pre mixed dough, and keep doing the stretch and fold until the seeds are mixed in evenly. Although it’s a high hydration dough, it wasn’t not as tricky to handle as I thought… Maybe it’s the chia seed effect?
The crumb was nice and moist. It had a very good springy texture. Tastewise, I don’t think chia seeds did anything…, I couldn’t taste them at all. However, the spelt flour and wholemeal flour gave the bread warm earthy flavour. This chia seed sourdough bread is its best when toasted and served with butter.
This chia seed sourdough bread is one of my regulars now. I can’t get enough of it!
If you now any chia seed recipes, please share with me on the comment;)