Make bread with plenty of chia seeds that is soft and chewy.

#ChiaSeed #VariationBread #GrainBread
Hello. It's been a while since I uploaded a video.
The video I'm uploading this time is about bread... It's a very soft bread made with chia seed paste and adding a lot of it to the dough. I made this and gave it to the cafe next door to try, and the customer there tried it and immediately bought it.
Try a variation of bread instead of just plain bread. It's really delicious.
If you enjoy the video, like, subscribe, and turn on notifications, it will be a great help in video production.
Mold size: 19*10.5*10.5cm
Ingredients (3 servings)
- Chia seed paste: 150g chia seeds, 210g sugar, 60g honey, 75g almond powder, 90g milk, 45g unsalted butter
- Dough: 900g bread flour, 135g sugar, 504g water, 60g yolk, 8g semi-dry yeast (gold), 14g salt, 180g unsalted butter, 120g powdered walnuts
*Wash the chia seeds in water beforehand and dry them.
how to make
1. (Chia seed paste) Add all ingredients except chia seeds and heat over medium heat. When it boils, reduce heat to low, add chia seeds and boil for 1 to 2 minutes while mixing with a spatula. Transfer to a large tray to cool
2. Blanch the walnuts in boiling water, then roast them in a 150 degree oven for about 7 minutes.
3. (Dough) Add all ingredients except butter and mix at low speed for 5 minutes.
4. Add butter and mix at low speed for 3 minutes.
5. Mix at medium speed until the dough comes off the bottom of the bowl.
6. First fermentation (until the volume more than doubles)
7. Divide the dough into approximately 590g and stretch it to 24*35cm.
8. Spread 2/3 of the paste on the front 2/3 of the dough.
9. Fold the back 1/3 of the dough forward, then fold the folded dough forward again.
10. After attaching the seams well, press the entire thing with the palm of your hand.
11. Make the dough thickness even and increase it to about 15*40cm.
12. Place the dough lengthwise and apply the remaining paste to the front 2/3.
13. Fold the dough forward and make a triple fold.
14. Attach the dough seams well
15. Rest for 15 minutes (room temperature)
16. Turn the dough seam to the left and stretch it about 15*20cm.
17. Sprinkle additional flour on the dough
18. Fold the dough from back to front to make a double fold.
19. Mark the underline so that it can be divided into 8 equal parts, then cut.
20. Hold the tops of the four pieces of dough with your hands and braid them into shape.
21. Put the dough into the mold and add the walnuts.
22. Add 1 more dough and top with walnuts.
23. Secondary fermentation
24. When the mold expands to 80%, cover it with a lid.
25. Bake at 190 degrees for 20 minutes, bake at 180 degrees for 15 minutes.
26. Cool down after shock
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