Chia Seeds Challah Bread with or without poppy seeds by Helga Soo

Chia Seeds Challah Bread with or without Poppy Seeds by Helga Soo

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Recipe is adapted from Food & Travel Magazine

Ingredients
500 g (16 oz) white bread flour
200 ml (6 fl oz) lukewarm milk
75 g (2½ oz) melted butter
2 eggs
2 tbsp sugar or honey
2 tsp salt
2 tsp dried yeast
2 tbsp organic chia seeds
For the glaze
1 egg yolk beaten with 1 tbsp water
Optional decoration
Poppy seeds or sesame seeds

Instructions
Dissolve the sugar in the milk. Add the yeast, stir and allow to stand for 10 minutes.
Break the eggs into a small bowl and beat lightly.
Put the flour & salt in a large bowl and mix.
Add the yeast-milk, the eggs and the butter. Lastly add chia seeds and mix to a smooth soft dough.
Place the dough on a lightly floured surface and knead for 10 minutes.
Put the dough into a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size.
When the dough has doubled in size punch it down, recover and leave to double in size again.
Turn the dough out onto a lightly-floured surface, knock it back then knead for 3 minutes.
Split the dough into 4 equal pieces and roll each piece out into a sausage about 45 cm (18") long.
Braid the strands. Transfer the loaf to a well-greased baking tray, cover and allow to prove for about 45 minutes.
Brush the loaf all over with the glaze and sprinkle with poppy seeds
Bake at 180°C/360°F fan oven, 200°C/400°F conventional oven for 30-40 minutes.
Place the loaf on a wire rack to cool.