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Seedy business 2: less seedy

Go to Hell, chia seeds. Stupid fad food. I’m really annoyed at the chia seed thing. Sure, they’ve got loads of protein and omega-3 and bind things together — you know what else does? Eggs. Free-range eggs from the farmer’s markets, where I’m friendly with the sellers and you can look at photos of them playing with the chickens.

A crest of glorious breadiness.

I made the same loaf of bread today, sans chia seeds. And you know what? YOU KNOW WHAT? Victory. Bam.

Thousands of seeds, none of them chia.

Those chia seeds are gone, baby. And I can make seedy bread. DOUBLE WIN.

In love with seedful things.

For lunch I had a pesto (also made by me, without chia seeds), tomato (grown by friends, without chia seeds) and feta (store-bought: chia status unknown) sandwich on my seedy bread. It was delicious and nourishing and if you ask me, chia seeds are a load of crapola.

An additional lesson I learned: if you make something crummy and get angry with the whole cooking affair, one of the quickest remedies is to immediately remake whatever it was and totally nail it. Of course if you attempt to immediately remake it and fail, you end up in a miserable feedback loop of disaster. Choose wisely.

Rough recipe

Stuff goes in:

  • 470g flour (I used a 50/50 mix of wholewheat and white)
  • 5g salt
  • 2 tsp dried yeast
  • 15g poppyseeds
  • 30g sesame seeds, toasted
  • 40g mixed pepitas and sunflower seeds, toasted
  • 329mL warm water
  • 1 packet chia seeds, discarded

Note: the seed mix can vary wildly, provided you don’t use chia seeds (grrrr); this is the blend I came up with based on what I had in the cupboard.

What you do with it:

  • Mix the flours, salt, yeast and seeds in a big ol’ bowl.
  • Add the water and mix it all together
  • Knead until it turns into a bread dough: thick, cohesive, consistent, unified, a good level of gluten development. Took me about ten minutes by hand.
  • Rise for 20 minutes; punchdown/fold; rise for 40 minutes; shape into a loaf; rise in the loaf pan for 30 minutes, then slash the top and bake at about 220°C for around 40 minutes.

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