Making amazing bread comes down to fermentation. It might take some time but the flavour is too good. You can use this recipe for a great pizza base too. The chia makes them pretty nutritious and if you can also substitute the wheat flour for a gluten-free mix (available in health stores) plus xanthan gum for binding.

Starter Recipe

  • 1/2 cup whole grain flour ( I always use chapati afya flour) cup flour
  • 1 teaspoon active dry yeast
  • A pinch of sea salt
  • 1 teaspoon honey
  • 1/4 cup warm water

Sift the flour and mix everything together, leave in a warm place. I like putting it in the oven (not cooking it in the oven, the oven remains turned off) together with a bowl of very hot water so that the steam helps the starter to develop. At least 4 hours but ideally 2 or 3 days.

 

Bread Recipe

  • 1 cup starter
  • 1/3 cup fermented milk/mala
  • 2 cups whole grain flour
  • 1/2 cup ground chia seed plus 1 tablespoon of whole chia seeds for putting on top of bread.
  • 1/4 teaspoon sea salt
  • 1 teaspoon active dry yeast
  • 1 tablespoon honey
  • 1 teaspoon extra virgin coconut oil
  1. Sift the flour, mix everything together and make a stiff dough, kinda like that of chapo. Cover and put in a warm place for 1 hour (or overnight for even more fermentation). Like in a shut-off oven with hot water.
  2. Punch it down, shape into bread shape and leave for another hour.
  3. Preheat oven to 180C then coat bread with coconut/olive oil and bake for 35 minutes.
  4. Increase heat to 230C then bake an extra 5 minutes for good browning. It is really important to watch closely to avoid burning.
  5. Cool for about 1 hour, serve with simply avocado or free range/kienyeji eggs, kachumbari and honey-sweetened green tea.

 

 

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