Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ancient grain flour — nutty flavor, easier to digest than wheat
Ground cherry pit spice — tsoureki, ka'ak, Armenian pastries
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ancient grain flour — nutty flavor, easier to digest than wheat
Ground cherry pit spice — tsoureki, ka'ak, Armenian pastries
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
You're reading one of recipes available free. Full library with Gastronome.
Soak your chia seeds and dried cherries in 4 tablespoons of water and set aside for 10 minutes to plump. In a large bowl (which has a lid, if possible), dissolve your yeast in the remaining 1 cup of warm water. Because you're using fresh yeast, you don't have to wait for the yeast to 'prove' (bubble/froth). To this yeast mixture, add the chia-cherry mixture using a dough whisk or a wooden spoon. Stir and then add the caster sugar, beaten egg, oil and salt. Gradually stir in the flour, one cup at a time until the dough pulls away from the side of your bowl. The dough is ready when it is even mixed without any dry patches. Partly cover the dough with a lid or loosely with cling-film/plastic wrap and allow the mixture to rise at room temperature for a couple of hours. Then refrigerate overnight, still with partly covered lid/loose cling film. On baking day, prepare a clean surface and lightly grease a loaf pan, set aside. Remove the dough from the container onto your work area and gently knead together. Then gently shape the dough into a rough rectangle and prepare to make the 'French letter fold'. Put the best side down (which will end up as the top) and begin. Bring in one of the long sides of the dough to the centre and follow with the other side. Be gentle so as not to push out all the air. Pinch the seam closed from one end to the other - it should look like a long, weird calzone - you want to shape your dough so it fills just under half of the pan - this will give it room to rise properly. Gently turn the dough over so it is now seam-side down. To seal the ends, using the side of your palm, press down one end to make a groove. Then fold the tapered end under the dough. Repeat at the other end. Place in the greased pan and then spray the top with some (olive) oil spray (to prevent the dough from sticking) and cover with cling film. Set the dough in a warm place and allow to rise till the dough fills the pan and is risen a touch above it. (I normally put my loaf in