Sour dough with Chia Seeds
Cook time: 
Total time: 
  • 225gm bubbly ripe sourdough starter
  • 375gm water
  • 35gm olive oil
  • 750gm bakers flour
  • 15gm salt
Chia Gel
  • 50gm chia seeds
  • 200gm boiling water
Chia Gel
  1. Mix the seeds and water together, set aside for 10 minutes.
  1. In a large bowl add the starter, water, olive oil and chia gel. Mix with hands until chai gel has broken up and is evenly distributed.
  2. Add flour and squelch until there are no dry bits.
  3. cover with glad wrap, wet tea towel or shower cap, set aside until doubled in size.
  4. Once bread has doubled, this may be any where from a couple of hours, to over night, pre-heat oven to 240 degrees Celsius, fan forced and line a loaf tin with baking paper and put dough in it. Cover while oven heats up.
  5. once hot, reduce oven to 225, oil top of loaf and cover with sesame seeds (if you want), and put in the oven for 20 mins, then reduce heat to 175 for a further 20 mins.
  6. Check that bread is cooked by knocking on the bottom (once removed from tin), if it sounds hollow, it's ready. If not put back in the oven for a further 5 or 10 mins.
  7. Cool before slicing.
Recipe by The Life of Clare at