Protein Punch Chia Flax Loaf

Protein Punch: Chia Flax Loaf 

Diabetic Friendly

Adapted from a recipe from Beyond Baking with Natural Yeast by Melissa Richardson

Yield 2 Loaves

Ingredients

2 ½ C water

½ C starter

2 tsp salt

2 Tbsp Honey (optional.  Raw honey is antimicrobial and will inhibit the growth of your start.  Use pasturized honey, scald it in the water or use alternate sweetener.)

2 Tbsp. coconut oil

¼ c chia seeds

¼ c ground flax seed

5-6 C flour

Setting up the Dough

(at least 10 hours before baking)

Combine the water, starter, salt, honey, coconut oil and seeds in mixer bowl.

Add 2 C flour and beat until smooth.

Change to dough hook and add flour 2 cups at a time until mixer cleans sides of bowl.  There may be bits near the top and here and there in the sides but the dough ball should come together cleanly. 

Allow the dough to knead for 10 minutes or until it passes the window pane test.  (dough stretched between hands looks almost translucent in the center.)

Pull the dough out of the mixer and knead on a damp surface with slightly wet hands until all flour is incorporated and dough is smooth and elastic.

Place the dough in a greased bowl with a greased plastic, lid or wet towel.  The dough will double  in size so be sure bowl is big enough.  Towel must stay wet during entire sponge process.

Place bowl of dough on countertop to rest and get happy for a minimum of 6 hours. (I love my Tupperware fix and mix bowl with lid for this)  Up to 24 hours, then may be refrigerated for up to a week.

Shaping and final rise

Turn dough out of the bowl onto your damp work surface.  Divide in two equal pieces.  Shape loaves and place in greased pans.  Invert another greased pan on top of each loaf to allow it to breathe without drying out.

When loaves are double and rounded tops,   (2-2 ½ hours) check for bubbles and pop with sharp knife or scissors. 

Preheat oven to 350’

Bake for 35 minutes or until thermometer inserted into the bottom of the loaf reads at least 180 degrees.  You can also invert a loaf from the pan onto your gloved hand and thump bottom with your other hand.  Hollow sound and crusty bottom indicates that it is done. 

Remove from pans and allow to cool completely before cutting.