Spelt-Rye Chia Seed Bread
- Yield:700 grams loaf of bread
- Time:5 hrs, 45 mins show details
This is a delicious, nutritional bread that will stay fresh for 3-4 days.
I make it with an automatic bread maker.
Consult your bread maker manual for the correct order of ingredients - mine says solid ingredients go in first and liquid ones go in last.
Ingredients
- 100 gramswhite spelt flour
- 100 gramswhole grain spelt flour
- 200 gramswhole grain rye flour
- 1½ teaspoonssugar
- 1.2 teaspoonssalt
- 10 gramsbutter
- 120 millilitersyoghurt
- 220 milliliterswater
- 3½ tablespoonschia seeds
- 1 teaspoondry (instant) yeast
Equipment
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Preparation
- 15 mins
Put all the ingredients in the bread maker in the correct order (see bread maker manual).
If your bread maker has a separate seed container, use it for the chia seeds. Otherwise just put them in with the rest of the ingredients. Same for the yeast.
Select the appropriate program on your bread maker and start it. On mine it's program '#14 - Specialty bread with nuts or seeds'.
- 4 hrs, 30 mins
Wait for the bread maker to finish baking the bread. The exact baking time will vary based on your bread maker.
Take the bread out and put it on a wire cooling rack.
- 1 hr
Let the bread cool down.
Notes
You can also make it without chia seeds, just decrease the amount of water by 15-20%.
It can be lactose free if you put lactose-free yoghurt instead of the regular one.
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