Chia Bread Bottle will be delivered with danish label, baking instruction will follow in English.
Chia bread is our most masculine bread that can be barbequed or baked in the oven. All the chia seeds and tomato give the bread a fantastic flavour, and not least, an incredible colour when it’s finished baking. Perfect for breakfast or summer dinners by the barbeque.
Wheat flour, tomato powder, chia seeds, secale, rock salt, sourdough rye.
Content: 720 g
1 L Glass Bottle
Total: 1.300 g
Shelflife: 10 month
What you need: Yeast and oil.
Dissolve 7 g of yeast in 500 ml of cold water. Add the Bottle contents and knead slowly for 5 min. and then fast for approx. 10 min. until the dough no longer sticks to the sides of the bowl. Choose a bowl that is twice the size of the dough and grease with oil before adding the dough. Leave it for 2 hours at room temperature. Put cling film over the bowl to avoid a hard crust (a tea towel does not work). Put the bowl in the fridge for at least 12 hours to cold prove.
Fast baking: Dissolve 20 g of yeast in 500 ml of lukewarm water (20°C). Knead for 10-15 min. until the dough no longer sticks to the sides of the bowl (preferably use a food mixer) and leave it at room temperature for approx. 2 hours to prove.
Sprinkle flour and maybe grains (black sesame/sunflower/linseed) on the kitchen table and carefully loosen the dough from the bowl and place it on the flour. Stretch the 4 sides of the dough and fold the sides into the middle like an envelope. Turn the dough over, so the join is facing downwards and place it on the baking paper. Leave it to prove for 20 min. before placing it in the oven. Bake for 35-40 min. at 230°C (not convection fan).
Tip: The dough can also be divided into smaller loaves and baked for 20 min. After 5 min. of baking, water can be sprinkled over the dough for an extra crisp crust on the bread. The bread is done if you tap the bottom and it sounds hollow. Alternatively, use a thermometer, the bread must be 97°C in the middle.