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Cook: 35 minutes


  • 3 ½ cups white bread flour
  • ½ cup chia seeds
  • 1 teaspoon salt
  • 1 ½ cups warm water body temp
  • 2 tablespoon milk
  • 2 tablespoon olive oil
  • 1 tablespoon raw sugar
  • 2 teaspoon dried yeast or one fresh yeast

In a jug mix the water, oil, milk and sugar. Sprinkle the yeast on top. Leave for 5 minutes or until frothy. Combine the flour, chia seeds and salt in a bowl. Slowly add the wet ingredients to the dry, mixing as you go.

Transfer to a mixer and using the dough hook mix for 5 minutes on low, followed by 5 minutes on high.

Knead for 15 minutes on a floured surface until the dough is elastic. Transfer to a lightly oiled plastic container with a lid and keep in a warm place for an hour.
Preheat your oven to 220ºC.
Tip the dough onto a lightly floured surface and knock back. Using both hands, fold edges of the dough under itself to make a ball, repeat three times. Cover the dough with a tea towel and leave for 20 minutes before popping into an oiled tin. Leave to rise another 20 minutes.
Put in the hot oven and bake for 35 minutes.
If you would like to steam the oven (spraying water, or a filling an oven tray with cold water) it will give a better crust.
Rest in the tin for ten minutes before turning out to a wire rack to cool completely before eating.

Recipe and photo: Natacha Visagie


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