When I first started blogging, I made this bread. I aimed to make a copycat loaf like the Baker’s Delight one we regularly buy. It still amazes me that this loaf works so well and is so easy and delicious.
If you’re new to making bread, then this loaf is the perfect place to start! I’ve updated the original photos to make it fresh for you and I hope you get a chance to give this loaf a go. The kids love it, it’s great as toast and so easy to make!
This is a post from 2015. So here is the original text:
Well, I make my own sourdough. It feels like a confession….and it kind of is. It means I have found the time to make and cultivate a sourdough starter for months on end and that I have the time to make sourdough at home.
And most days I could make sourdough at home. But then there are lunches for preschool and the sudden urge for bread that only occurs when it is needed…NOW! Now…well…its not something that exists in the world of sourdough. It takes upwards of 24 hours to make sourdough.
So what to do for bread that needs to be made now? I’ve bought the chia loaf from Baker’s Delight before and the kids like it. Actually they love it. I love the crunch of the seeds and the fact that it does have some additional goodness in it.
You don’t need a bread machine to make this loaf, in fact I can’t think of any bread that would be better made in a bread machine than by hand or in a mixer.
Loving this chia bread recipe? Maybe you should try these other easy bread recipes:
Chia Bread- no bread machine required
- 3 ½ cups white bread flour
- ½ cup chia seeds
- 1 tsp salt
- 1 ½ cups warm water body temp
- 2 tbsps milk
- 2 tbsps olive oil
- 1 tbsp raw sugar
- 2 tsps 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.
- Mixer: transfer to a mixer and using the dough hook mix for 5 minutes on low, followed by 5 minutes on high.
- Hand: 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 220 degrees.
- 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.