Chia Bread- no bread machine required

Well, I make my own sourdough.  It feels like a confession....and it kind of is.  It means I have found the time to make and cultivate a sourdough starter for months on end and that I have the time to make sourdough at home.

And most days I could make sourdough at home.  But then there are lunches for preschool and the sudden urge for bread that only occurs when it is needed...NOW! Now...well...its not something that exists in the world of sourdough.  It takes upwards of 24 hours to make sourdough.

So what to do for bread that needs to be made now? I've bought the chia loaf from Baker's Delight before and the kids like it.  Actually they love it.  I love the crunch of the seeds and the fact that it does have some additional goodness in it.

I've been searching for a chia loaf recipe for a while and came across this one today: Kerrie's Chia Bread.  But she uses a bread machine- something that I refuse to own! So I've adapted it for everyone to be able to use it at home.

Chia Bread
Ingredients
3 1/2 cups  white bread flour
1/2 cup chia seeds
1 tsp salt
1 1/2 cups warm water (body temp)
2 tbsps milk
2 tbsps olive oil
1 tbsp raw sugar
2 tsps dried yeast (or one fresh yeast)

Method:
In a jug mix the water, oil, milk and sugar.
Sprinkle the yeast on top.  Leave for 5 minutes or until frothy.
Combine the flour, chia seeds and salt in a bowl.
Slowly add the wet ingredients to the dry, mixing as you go.
Mixer: transfer to a mixer and using the dough hook mix for 5 minutes on low, followed by 5 minutes on high.
Hand: Knead for 15 minutes on a floured surface until the dough is elastic.
Transfer to a lightly oiled plastic container with a lid and keep in a warm place for an hour.
Preheat your oven to 220 degrees.
Tip the dough onto a lightly floured surface and knock back.  Using both hands, fold edges of the dough under itself to make a ball, repeat three times.
Cover the dough with a tea towel and leave for 20 minutes before popping into an oiled tin.  Leave to rise another 20 minutes.
Put in the hot oven and bake for 35 minutes.  If you would like to steam the oven (spraying water, or a filling an oven tray with cold water) it will give a better crust.
Rest in the tin for ten minutes before turning out to a wire rack to cool completely before eating.