This fluffy bread is the most frequently baked one in my home. It is made with a crispy crust, prepared from yeast dough with the addition of chia seeds and sun-dried tomatoes. I have not been buying bread at store for quite a long time now, instead I’ve been baking my own rolls and bread. Homemade bread has a very natural taste, does not contain any enhancers and can be enjoyed while still warm.
I usually make bread with chia and sun-dried tomatoes on practically every Saturday. I like to get up in the morning, make the dough, rest while the bread is rising and baking. When my husband gets up, we have warm bread for breakfast, straight from the oven. For such a bread, all you need is a little ham or cheese, some vegetables and delicious butter. I recommend making this bread because it is really simple and very tasty.
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Ingredients for chia and sun-dried tomatoes bread.
- 700 g all-purpose flour + extra for dusting the dough
- 550 ml lukewarm water
- 30 g fresh yeast
- 2 teaspoons of salt
- 30 g sun-dried tomatoes in olive oil brine
- 1 tablespoon of chia seeds
- 2 teaspoons of dry oregano
- 1 teaspoon of icing sugar
How to make bread with chia and sun-dried tomatoes.
Put the yeast into a bowl, add icing sugar, lukewarm water and 8 tablespoons of flour. Stir and set aside in a warm place for about 10 minutes for the yeast to rise.
Sift the remaining flour into a large bowl, add salt, olive oil, oregano and the leavened yeast. Start kneading the dough. Knead the dough for 6 minutes, then add sun-dried tomatoes cut into small pieces and chia seeds. Continue kneading for another two minutes. Cover the bowl with a kitchen cloth and leave it to rise for 50 minutes.
Put the risen dough on a pastry board lightly sprinkled with flour, divide it into two parts then roll each part into a rectangle measuring 30 by 25 centimetres. Roll up each rectangle into a roll along its short side. Place the two dough rolls on a baking sheet lined with baking paper, cover with a cloth and leave them to rise for 30 minutes.
Preheat the oven to 200 degrees Celsius. When the oven is hot, place the risen bread in there. Bake for 45 to 50 minutes. Allow the baked bread to cool down before slicing.
Good to know when making bread with chia and sun-dried tomatoes.
Two loaves come out of the provided amounts of ingredients.
The yeast dough from which the bread is made is quite loose, but it should be so. Thanks to that loose consistency, the bread will be extremely light and fluffy.
Do you like sun-dried tomatoes? If so, try our recipe for Cheese and sun-dried tomatoes spread.
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