Ground Chia Seeds
1/3 Cup + 1 Tbsp Chia Seeds
Buy whole chia seeds take 1/3 cup + 1 tbsp of chia seeds and use dry container of vita-mix and grind them very finely. Store them in a glass jar in your fridge for no longer than a week. You can use it to make bread 2 times.
Note: I used 1/3 cup chia seeds and grounded them, it yielded me close to 2/3 Cup Ground Chia Seeds.
Wet Ingredients
2 and 1/2 Cups Warm Water (105 to 110 F)
2 and 1/4 Tsp Active Dry Yeast (1 Package)
1 Tsp Maple Syrup
Add yeast and maple syrup to the warm water, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not dump it out and start over.
2 Tbsp Maple Syrup
2 Tbsp Extra Virgin Olive Oil
1/3 Cup Ground Chia Seeds
1/3 Cup Psyllium Husks
After the yeast is activated, whisk in the olive oil, maple syrup, ground chia seeds and psyllim husks into the water-yeast mixture. Let stand for 2 to 3 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again.
Dry Ingredients
1 Cup Teff Flour
1 Cup Sorghum Flour
1/2 Cup Sweet Rice Flour
1/2 Cup Cornmeal
1 and 1/2 Tsp Sea Salt
While the yeast is activating, mix together the dry ingredients in a large bowl.
Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a floured wooden board to incorporate the flour. Add more teff and sorghum flours (1/4 to 1/2 cup total. I used 1/4 cup sorghum and 1/4 cup teff), a little at a time, until the dough holds together and isn't too sticky. Don't add too much flour, otherwise the dough will become very dense, it should still be slightly sticky. Form dough into a ball.
Place them back into a large bowl and cover with a damp cloth.
Place in a warm spot to raise. Let dough raise for an hour or until doubled in size. Rising time will depend on the temperature of the environment around the dough. Alternately place the bowl over a pot of warm water.
Place pizza stone / cast iron round griddle in your oven. Fill in a large pan halfway with water. Place in the oven on the bottom rack. Preheat the oven to 400 degrees F.
Topping
1 Tbsp Extra Virgin Olive Oil
1 Tsp Poppy Seeds
1 Tsp Sesame Seeds
Punch down the dough and turn out onto a lightly floured wooden board. Knead the dough for about a minute. Then form into a round ball. Place on a square of parchment paper and use a sharp knife to cut a shallow "tic-tac-toe" pattern on the top.
1/3 Cup + 1 Tbsp Chia Seeds
Buy whole chia seeds take 1/3 cup + 1 tbsp of chia seeds and use dry container of vita-mix and grind them very finely. Store them in a glass jar in your fridge for no longer than a week. You can use it to make bread 2 times.
Note: I used 1/3 cup chia seeds and grounded them, it yielded me close to 2/3 Cup Ground Chia Seeds.
Wet Ingredients
2 and 1/2 Cups Warm Water (105 to 110 F)
2 and 1/4 Tsp Active Dry Yeast (1 Package)
1 Tsp Maple Syrup
Add yeast and maple syrup to the warm water, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not dump it out and start over.
2 Tbsp Maple Syrup
2 Tbsp Extra Virgin Olive Oil
1/3 Cup Ground Chia Seeds
1/3 Cup Psyllium Husks
After the yeast is activated, whisk in the olive oil, maple syrup, ground chia seeds and psyllim husks into the water-yeast mixture. Let stand for 2 to 3 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again.
Dry Ingredients
1 Cup Teff Flour
1 Cup Sorghum Flour
1/2 Cup Sweet Rice Flour
1/2 Cup Cornmeal
1 and 1/2 Tsp Sea Salt
While the yeast is activating, mix together the dry ingredients in a large bowl.
Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a floured wooden board to incorporate the flour. Add more teff and sorghum flours (1/4 to 1/2 cup total. I used 1/4 cup sorghum and 1/4 cup teff), a little at a time, until the dough holds together and isn't too sticky. Don't add too much flour, otherwise the dough will become very dense, it should still be slightly sticky. Form dough into a ball.
Place them back into a large bowl and cover with a damp cloth.
Place in a warm spot to raise. Let dough raise for an hour or until doubled in size. Rising time will depend on the temperature of the environment around the dough. Alternately place the bowl over a pot of warm water.
Place pizza stone / cast iron round griddle in your oven. Fill in a large pan halfway with water. Place in the oven on the bottom rack. Preheat the oven to 400 degrees F.
Topping
1 Tbsp Extra Virgin Olive Oil
1 Tsp Poppy Seeds
1 Tsp Sesame Seeds
Punch down the dough and turn out onto a lightly floured wooden board. Knead the dough for about a minute. Then form into a round ball. Place on a square of parchment paper and use a sharp knife to cut a shallow "tic-tac-toe" pattern on the top.
Drizzle with olive oil and sprinkle with poppy seeds and sesame seeds. Let raise for about 30 minutes in a warm place while the oven and stone / griddle are preheating.
Carefully lift the parchment paper with the risen loaf and place it on to the stone / griddle in the oven. Bake for 40 minutes. If you are making bun, bake for 30 minutes. Remove from the oven and let cool for 1 hour before cutting into it. The bread will be very gummy hot out of the oven. The texture is perfect once cooled.
Olive Rosemary Bread: 1 Cup of pitted kalamata olive sliced thin and 2 to 4 Tbsp Chopped fresh Rosemary. If you are adding olives to the this bread, add them in when you are kneading the dough for the first time.
Garlic Seed Bread: Add chopped fresh garlic and seeds. If you are adding garlic to the this bread, add them in when you are kneading the dough for the first time.
Sundried Tomato Basil Bread:
Replacement for cornmeal: Almond meal
Taste Note: Tastes GREAT. But felt like the center is not baked properly. Next time, I am thinking of making Bun out of this.
Serves: 8
Source: nourishingmeals
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