🍞 Whole wheat bread with chia seeds 🌾

Heat the water in the microwave for 30 seconds and mix with the yeast.

In a bowl, we pour 5 of the 6 tablespoons of seeds in total that we will use. We can reserve or 1 of chia or mix, or mix it all and reserve 1 tablespoon of this mixture.

To the seeds, add the rest of the ingredients and the mixture of water and yeast. Mix well for a couple of minutes.

On a clean work surface, knead the dough until it forms a ball. Let the dough rest covered in a bowl greased with EVOO until it doubles in size (Photo: dough without resting).

Once the dough has risen, stretch it with the help of a rolling pin, leaving it as wide as the length of the mold.

With the dough stretched out, roll it lengthwise, pressing very well so that no bubbles form inside the bread.

Line the baking pan with baking paper and put the dough roll inside. Let it rest, covered, until it doubles in size, without exceeding the height of the mold. It took me about 1 hour (Photo: unfermented roll).

Heat the oven to 220 degrees. While it is heating, "paint" the bread with water or with egg white, and put the spoonful of seeds that we had reserved at the beginning.

Bake in 2 steps: * 20 minutes at 220 degrees. * 10 minutes at 200 degrees. If, after this time, we do not see it sufficiently toasted (depends on the oven) we leave 5 to 10 minutes more at 200 degrees.

Pd. I let it cool, cut it whole and freeze it.