Nutritious Sabja Seed Whole Wheat Focaccia
3 hours 30 minutes
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About Nutritious Sabja Seed Whole Wheat Focaccia
Imagine sinking your teeth into a warm, golden focaccia with a delightfully soft interior. This surprisingly easy recipe uses simple ingredients, including the nutritional powerhouse: sabja (chia) seeds, to create a wholesome and flavorful bread.These tiny seeds boost the fiber and omega-3s, making this focaccia a healthy and delicious choice. Follow our step-by-step guide, from yeast activation to achieving that perfect crust, and enjoy a truly versatile bread.Serve it as a side, craft the ultimate sandwich, or simply savor it as a delightful snack – this focaccia is sure to become a new favorite!
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Recipe Time & More
Cook3 hours 30 minutes
Total3 hours 30 minutes
Ingredients
Dough
- 2 1/2 cup Whole Wheat Flour whole
- 3/4 tsp Yeast instant
- 1 tsp Salt
- 2 tsp Honey or sugar for vegans
- 3/4 cup Water lukewarm
Soaking Liquid
- 2 Tbsp Sabja Seeds chia seeds
- 50 ml Water
Topping (Optional)
- 1 Tbsp Poppy Seeds
- 1 tsp Herbs dried Or Chili Flakes
Other
- Oil as needed, for greasing
Instructions
- In a small bowl, soak the sabja seeds in 50ml of water for a few minutes until they swell and become gelatinous.
- In a large mixing bowl, combine the whole wheat flour, instant yeast, salt, and honey. Keep the salt and yeast slightly separated initially to prevent the salt from deactivating the yeast.
- Add the soaked sabja seeds and the herbs or chili flakes (if using) to the dry ingredients.
- Gradually add the lukewarm water to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly oiled surface and knead for 3-4 minutes until it becomes smooth and elastic. Add a little more oil to your hands if the dough is sticky.
- Lightly grease a large bowl and place the dough inside. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the risen dough to release the air. Gently knead for 1-2 minutes. If desired, incorporate poppy seeds at this stage.
- Shape the dough into a flat oval or rectangle and place it on a greased baking sheet or loaf pan. Cover and let it proof for another 20-30 minutes.
- Preheat the oven to 200°C (400°F) for 12-15 minutes.
- Brush the top of the focaccia with water, honey, or a mixture of oil and water. Sprinkle with additional poppy seeds or herbs, if desired.
- Bake for 30 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 90-95°C (195-205°F).
- Remove the focaccia from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. Cooling allows the internal cooking process to finish and prevents a gummy texture.
- Once cooled, slice and serve.
Recipe Notes
Good To Know
- Always leave the bread for a few hours on a cooling rack before slicing for best results.
- This bread tastes like store-bought wheat or brown bread, and the chia, sesame, and poppy seeds add a nutty flavor.
- It's delicious as is, but even better toasted.
Expert Tips
- For a softer crust, wrap the bread tightly in plastic wrap once it's completely cooled.
- If you don't have all three types of seeds, feel free to use just one or two, or substitute with other seeds like sunflower or pumpkin seeds.
- To ensure even baking, use an oven thermometer and rotate the loaf halfway through baking.
Storage Instructions
- Store the cooled bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Also See
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Recipe Nutrition
Calories: 280kcalCarbohydrates: 58gProtein: 11gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 0.4gSodium: 587mgPotassium: 299mgFiber: 9gSugar: 3gVitamin A: 62IUVitamin C: 0.3mgCalcium: 62mgIron: 3mg
Pv Iyer
Articles: 60
3 Comments
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Looks so yummy! Excited to make it.
Absolutely fantastic! Thanks for the recipe.
This is so tempting! Thank you.