Go Back
Chia seed Wholegrain Sourdough loaf
Print Recipe

Wholegrain Chia Seed Sourdough

Cuisine: Scandinavian
Servings: 1 loaf

Equipment

  • 450g Loaf tin

Ingredients

DAY 1 – PRE-FERMENT

  • 75 g active dark rye starter (fed 4-6 hours before making the pre-ferment)
  • 100 g organic dark rye flour Wholegrain
  • 130 g water

Day 2

  • pre-ferment as above
  • 100 g organic strong wholemeal flour
  • 80 g organic dark Rye flour, wholegrain
  • 130 g water
  • 6 g fine sea salt
  • 20 g black treacle

Soaking the seeds

  • 35 g chia seeds
  • 60 g water
  • Extra chia seeds for lining the tin and sprinkling on top of the bread

Instructions

DAY 1 - For the pre-ferment

  • Mix the starter and water together in a bowl. Add the flour and bring together to form a nice loose mixture.
  • Cover and leave at room temperature for 8-12hours.

DAY 2

  • Lightly oil the loaf tin and line the base with baking paper. Sprinkle chia seeds on the base and sides of the tin.
  • Add the water to the chia seeds and soak for 10-15 minutes, the seeds will absorb the water quickly and have a gel like consistency.
  • Uncover the pre-ferment. It should have lots of air bubbles and have a pleasant, slightly alcoholic aroma.
  • Add all of the ingredients to the bowl with the pre-ferment. With a rubber spoon, bring the mixture together and continue mixing for a couple of minutes or until fully combined.
  • Pour the wet dough in the tin and sprinkle the surface of the loaf with more chia seeds.
  • Leave to rise for 2-3 hours, the proving time depends on the temperature in your kitchen. It should rise to just above the line of the tin.
  • Pre-heat the oven to 230°C/°fan *See notes. Place the loaf in the oven and spritz all around the oven chamber with a water spray if you have one. Alternatively place a shallow tin of water at the bottom of the oven 10 minutes before you put the bread in to bake.
  • Bake for 45 minutes turning once.
  • Take the bread out of the oven and remove it from the tin immediately. Allow to cool for a least 3 hours before you slice and eat.

Notes

*The ideal temperature for this bread to be baked at is 230°C/fan, if you're oven only goes up to 220°C/fan I suggest adding 5 minutes to the baking time.