Chia Flaxseed and Quinoa Bread

This healthy wholemeal and seed bread is ideal for sandwiches.

Ingredients

215 g wholemeal flour
300 g white bread flour

1 sachet instant dried yeast (7g)

1 tbls brown sugar

2 tsp salt (12g)
2 tbls chia seeds (20g)

2 tbls flax seeds (20g)

4 tbls quinoa (20g)

350 ml water

25 ml sesame oil

Method

Place flour, yeast, sugar, salt and seeds into a large bowl and blend evenly. Add water and oil to the flour mixture and combine. Knead the dough by hand or machine until smooth and rest covered for approx. 60 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and shape the dough into a log shape. Roll the bread in sesame seeds and place the dough in a greased 10 x 10 x 28 cm Pullman tin. Place a towel on top and let the dough rise until 1 cm from the top approx. 70 minutes. Preheat oven to 200ºC. Remove the towel and place the tin in the middle of the oven. Bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the dough in other seeds such as poppy seeds.