Sabja Seeds Atta Foccacia Bread
About Sabja Seeds Atta Foccacia Bread
Chia seeds contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants. They may improve risk factors for heart disease and diabetes, lead to better digestive health and increase blood levels of heart-healthy omega-3 fats. Wanted to contribute to a monthly theme of baked recipes using seeds in OMBC group and came up with this idea of using very nutritious Sabja seeds.
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Recipe Time & More
Ingredients
- 2 1/2 cup whole wheat flour
- 3/4 tsp yeast
- 2 tbsp sabja seeds
- 50 ml Water (to soak Sabja seeds)
- Few poppy seeds (optional)
- 1 tsp salt (or as per taste)
- 2 tsp honey (or sugar for vegans)
- 1 cup Water (luke warm )
- 1 tsp herbs ( or chili flakes)
- Oil (for greasing the bowl, pan and applying on hands while kneading)
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Instructions
- Soak Sabja/basil seeds in water for few minutes.
- I am using instant yeast. So I have added it directly onto the flour. Always add salt away from the yeast.
- In a bowl mix together flour, salt, honey, yeast, chili flakes and basil seeds.
- Knead the dough with luke warm water. Add little water at a time. I required only 3/4 cup to bring everything together.
- Knead the dough for 3-4 minutes. Apply oil in your palms if the dough is sticky.
- Grease a large bowl and keep the dough in it. Cover and let it sit for 1-2 hours till it doubles in size.
- After 2 hours, knead the dough again for 1-2 minutes and roll it like a log. At this stage I added my poppy seeds because I forgot to add them while mixing the dough.
- Keep it on a greased baking tray. Cover and let it proof for 20-30 minutes. I used my loaf pan for this.
- Preheat oven for 12-15 minutes on 200C.
- Give water wash or honey and oil wash and sprinkle seeds of your choice.
- Place the baking tray or tin in the oven and bake for 30 minutes or when tapped on the surface of the loaf sounds hollow.
- Remove the tray or tin from oven and let it sit for 3-5 minutes.
- Keep your focaccia bread on a cooling rack for 1-2 hours to cool down completely
- Using a sharp knife slice the bread and enjoy it. Sharing pic of the toasted (ghee) bread slices... they simply taste amazing.
- Am not a bread expert but know that the cooking process of bread continues even after removing it from oven.
- If you start slicing when it's hot then you will not get the desired texture. So please wait till it cools down completely.
Recipe Notes
- Always leave the bread for few hours on cooling rack before slicing, for best results.
- Tastes like store bought wheat or brown bread and the chia, sesame and poppy seeds give a very nutty flavour in each bite.
- Tastes yummy as is but yummier when toasted.
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- 15 Must-have Baker Tools And Equipment Every Baker Needs
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 303kcal | Carbohydrates: 63g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 588mg | Potassium: 110mg | Fiber: 3g | Sugar: 3g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 4mg
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Pv Iyer
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Looks so yummy! Excited to make it.
Absolutely fantastic! Thanks for the recipe.
This is so tempting! Thank you.