In a small bowl, add the lukewarm water, ground chia seeds, dry yeast, and maple syrup. Mix all together and let it sit for 5 minutes.
In the meantime, let's mix our dry ingredients: In a big bowl, add the spelt flour, whole wheat flour, and salt. Mix all evenly.
Add the wet mixture to the dry one. Mix to combine and knead for about 5-10 minutes. I add a bit of olive oil to make the kneading process much easier because the dough can be sticky at a certain stage. Just keep kneading until it forms into a dough without too much stickiness.
Grease the inner part of the bowl with some olive oil. Place the dough in and cover the bowl with a clean towel. Let it rise in a warm place (like the top of the oven) for about 1 hour until double in size.
Remove the dough from the bowl. Gently shape it into a loaf shape.
Slightly oil the pan or line it with parchment paper. Place the dough into an 8" loaf pan.
Cover and let it sit for another 30-60 minutes until it becomes about 1.5 times bigger in size. When it's almost there, preheat the oven at 180 C / 356 F.
Bake at 180 C / 356 F for 25-30 minutes. Then remove the pan from the oven and let the bread sit in the pan for 20 minutes before removing from the pan.
Let the bread cool completely before slicing. Top any spread or toppings you like. EAT. :)
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Notes
Storage: Slice all the bread at once and store the slices in freezer-safe bags. Store them in the freeze for 2 weeks. Reheat it the oven before serving.