When I tell people I can’t eat gluten people are most concerned about not being able to eat bread. However, I have never been a sandwich person or a big bread eater in general so for a while I didn’t miss bread at all. Then after about 6 months the smell of bread and the thought of gnawing into a big baguette was a huge craving of mine. Most gluten free breads are made with corn and yeast which are again no no’s for me so I need to make my own to satisfy my cravings.
I have developed this rather random recipe after making some crackers from O She Glows blog and it gave me the idea to try to create a chia bread. This bread is really delicious it is like a mix between a seedy rye bread and a crusty baguette. It provides the crusty exterior of a baguette but the soft nutty texture interior. This bread is not only got a good texture going for it but it has such bold flavours it is great even on its own. The herbs give a beautiful aroma to the bread and the seeds provide a delicious crunch and taste. The bread tastes healthy that whole grain feeling and it really is. It is packed full of nutrients, all the ingredients bring a good boost of health but most notably the chia seeds and hemp seeds. They are called super foods for a reason, they are both super source of Omega 3 fatty acids, protein and minerals like iron, calcium, magnesium.
I have made so many variations of this bread. These variations will be in my book (when ever that may be). I also have a sweet bread version which is super moreish.
- ½ cup of buckwheat flour (use the white buckwheat flour not the darker grey variety)
- 1 cup oat flour
- ½ cup chia seeds
- ¼cup sesame seeds
- 2 tbs hemp seeds
- ½-1 tsp salt
- ¼ cup pumpkin seeds or buckwheat groats
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 cup of water
- * I use a dry cup measurer for all my measuring (liquid and dry)
- Set the oven to 150 degrees.
- Combine all the ingredients in your bowl and leave for 10 minutes.
- Roll the mixture in your hands into two balls of equal size.
- Take one of the balls and shape the ball into a loaf shape, about the length of your hands and the width of your 4 fingers (around 4 x 6 x 1-2 in). Repeat for the second ball.
- Place the loaves on a flour dusted baking tray, sprinkle some dried rosemary and slice diagonal lines into the skin of the loaf (this will make it easier to cut when it is cooked and makes it look more like a loaf of bread).
- Leave in the oven for 35 minutes, then turn the oven up to 170 degrees for the last 25 minutes and turn your bread over so you get a nice even bake and not to crispy bottom.
- This bread is very difficult to tell when it is cooked as it appears hard on the outside but can remain raw still inside. You need to bake for 1 hour (some ovens 1 hour 10 mins). It will seem like it is still not baked in the middle but by the time it is cold it is perfect.
- You do need a good bread knife to cut the bread.
*It is perfect for a dinner party to start with nibbles as it is scrummy dipped in oil and dukkah.
*With chopped tomatoes on top or dipped into Aubergine dip or Carrot Hummus.
*As a Panini – slice horizontally rather than vertically and fill with your desired filling.