This mix makes a chia seed bread with a hearty, wholesome texture, rustic look and nutty taste.
To use, combine 5kg of IREKS Chia Seed Bread Mix with 5kg of wheat flour and then mix in 5.5kg of water and 200g of yeast over 2 minutes. Scrape down and mix for a further 6 minutes. Prove at 25 degrees for approximately 30 minutes then scale. Proof for another 70 minutes and then bake at 230 degrees for 30 – 35 minutes. If desired, top finished bread with semolina and sesame seeds.