I recently started to add chia seeds to our morning oatmeal…and decided to make a loaf of Asian bread with chia seeds.
I used the water roux method for the bread dough, therefore the crumb of the bread is soft and cottony, and the texture of this bread will not change for a few days.
Water roux or Tangzhong
75 ml of water
15 g of bread flour
4 teaspoons chia seeds in 1/3 cup of water for at least 15 minutes
2 ¼ cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
2 tablespoons dry milk
1½ tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with water
In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.
In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.
Turn the machine to knead mode until it forms soft dough. Add the butter and let it knead until the butter incorporates to the dough.
Remove the dough and place in a bowl by covering with a plastic film.
Let both dough proof until the dough double to its original size.
Knock back the dough and split into 4 balls and let it rest for 5 minutes on the counter.
Flatten the ball and shape like a Swiss roll, flat again and roll it again like a Swiss roll.
Place the Swiss rolls into the Pullman pan and let it rise until almost 90% to reach the rim of the pan. Cover the pan and bake in a preheated oven of 350 for approximately 25 minutes.
Remove from the oven and flip the bread into a wire rack to cool.
Did you know that chia seed is from the mint family? The chia seed is rich in omega-3-fatty acids, the healthy fat found in fish.
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