Hi Fibre Loaf with Chia – Cuisine Companion

Hi Fibre Loaf Ingredients 


250g Wholemeal Flour
250g White Bakers Flour
10g Dry Yeast
1 teaspoon Salt
1 teaspoon Sugar
30g Olive Oil
300 g Warm Water
2 tblspns Chia Seeds mixed with about 6 tblspns of water – ( I didn’t really measure just poured some water in so they turned into gel )


Add into Bowl in this order
Warm Water (not too hot)


Start P1 Programme and continue on for 30 seconds and stop the programme and add in


Chia Gel and continue on for the rest of the programme for the remainder of the 2 Minutes 30 seconds.



Empty into a lightly sprayed bowl and put glad wrap over the top OR as I prefer to use a Beeswax Wrap

Place into a warm place until dough has risen to the top.

Empty onto a lightly floured board/mat and knock down, and shape into a loaf and place into loaf tin. I bought mine from a place in WA called All about bread. Most good kitchen places sell these good quality loaf tins. I use mine at Christmas time for Icecream pudding as well ? Its a very versatile pan !
I lightly spray my loaf tin with oil.


Then place into a warm place and allow to rise again, at least 3/4 of the way
The double rising is one of the ways of ensuring a good loaf

I over proved this one ! So it ends up turning out as a ” block loaf” rather than a ” high top ”


Brush top of loaf with water lightly

Place a container of water in the bottom of the oven. This gives a nice crispy crust
Bake in a preheated oven of 180-190 degrees depending on the temperament of your oven ! allow around 30 minutes. Check after 20mins
At around 30 mins take the loaf out and give it a tap on the bottom and it should sound hollow.
Another additional step of testing and that it take a thermometer and insert into bottom of bread – it should read approximately 200F or 94C and with all wholemeal breads it should be around 205-210F
Sweet breads are around 190 !

Mine was at around 95C

To get a crispier crust all on sides and bottom take out of the tin and give 5 mins or so in the oven on its own



With Nut Butter ( Also made in the Cuisine Companion – Recipe here – NUT BUTTER )


Allow to cool on a rack and then slice – if using straight away don’t slice all of the bread but as you go then it keeps fresher longer. If you want it to last then slice and bag and place in the freezer





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