It is 2013 and my New Years resolution is to post more recipes on my blog. I am aided in this endeavor by Jonathan’s Christmas gift to me: a KitchenAid Standard Mixer. I have been enjoying it tremendously! Aside from baking bread I have also been experimenting with many new recipes that I will share in the future on my blog.
Life has been busy with Christmas and exploring the Windsor-Detroit area. So, far we love the Great Lakes Coffee Company (Roasted in Detroit) and loved going to the Detroit Institute of Art. Jonathan went to a Detroit Pistons game with his friend Peter, and now my Dad really wants to visit and catch a game. We are truly lucky to be in a great location! Sometime this summer we want to visit Chicago (it’s the same distance away as Toronto from here). I will have to find out what the shopping is like in Chicago!
Jonathan and I took great delight in comparing Canadian and American grocery stores. In particular, the price difference in American and Canadian cheese. American cheese is significantly less costly – however, we love our Canadian grocery stores. All of my foodie ingredients are available here in Windsor. We also decided to get a Costco membership for buying salmon, chicken, flour, sugar, and frozen blueberries (and much more). The frozen blueberries were the biggest and sweetest I’ve ever tasted. They were particularly delicious in oatmeal blueberry muffins.
Today’s project: Chia bread!
Now, you may remember the old commercials for Chia Pets, but chia seeds are much more than a fun pet. Chia seeds are full of omega 3 fatty acids. This bread is extremely simple to make and delicious. I may never buy store bought bread ever again. It reminds me of my favourite bread from COBS bakery. The method I have used to make this bread is rapid mix, which I learned from the KitchenAid recipe book that came with my mixer. There are other ways of making bread as well, that I will explore in the future.
2 cups all-purpose unbleached flour
1 cup whole wheat flour
2 tablespoons chia seeds
1 tablespoon sesame seeds
1 tablespoon sugar
2 teaspoons salt
2 teaspoons quick rise yeast
¼ cup canola oil
1 cup warm water (between 120 F and 130 F)
Place flour, sugar, salt, chia seeds, sesame seeds and yeast into mixing bowl and mix on speed 2 of your mixer for about 30 seconds.
Slowly add warm water and oil to the mixer. Mix at speed 2 until a slightly stick dough forms and is gently kneaded by the mixer dough hook (about 4-5minutes).
Take the bowl off your mixer and wrap with plastic wrap and put a towel on top. Let rest for 20 minutes.
Put the dough on the counter and roll it with a rolling pin into a rectangle. Slowly roll the rectangle into a log and then tuck the corners of the log underneath. Set the log in a greased bread pan, seam side down. Lightly brush the top of the loaf with canola oil. Cover in plastic wrap and then refrigerate for two hours.
After two hours, uncover and let stand at room temperature for 10 minutes. Then, gently push down on the loaf to remove excess gases. Bake at 400 F for 35-40 minutes.
Let cool completely, then slice with a bread knife and enjoy. The bread is good for 1-2 days, so I would recommend slicing it and then putting it in the freezer. Then it can be taken out as needed and toasted or thawed for sandwiches.