Ingredients
Method
- Place the chia seeds and dried cherries in a small bowl with 4 tablespoons of water. Let them soak for about 10 minutes to plump up and soften.
- In a large mixing bowl, dissolve the fresh yeast into 1 cup of warm water.
- Add the soaked chia and cherry mixture into the bowl with the yeast. Stir in the caster sugar, lightly beaten egg, olive oil, and salt. Slowly add the flours, mixing until a sticky, uniform dough forms.
- Cover the bowl with plastic wrap and let it rest at room temperature for 2 hours. Then refrigerate overnight.
- Grease a loaf pan. Transfer the chilled dough to a clean surface, knead lightly, and shape into a rectangle.
- Fold each long side toward the center and pinch the seam closed. Place seam-side down in the loaf pan.
- Seal the ends by folding underneath. Spray the top with olive oil and cover with plastic wrap.
- Let the dough rise in a warm place until just above the edge of the pan.
- Preheat oven to 175°C (350°F). Bake for 40 minutes until golden brown. Center should reach 88°C (190°F).
- Cool in the pan for 10 minutes, then remove. If the bottom feels damp, return to the oven upside down for 5 minutes.
- Let cool completely on a wire rack before slicing. Serve as is or with salted butter.
Notes
Use room temperature ingredients to ensure an even bake. Don’t overmix the dough. To keep cherries from sinking, toss them in flour before adding. Check doneness with a toothpick or thermometer.
Store in an airtight container for 3 days or refrigerate for up to a week. Freeze sliced portions for easy, high-protein snacks anytime.