Chia Buns

Ingredients

• 12 g Fresh yeast (Use 12 g if the buns will chill in the refrigerator overnight; use 25 g if baking after approximately 2 hours.)
• 5 dl Water
• 600 g All-purpose flour (Use approximately 550–650 g, adding enough for a thick, sticky dough.)
• 2 tbsp Chia seeds
• Salt (A bit of salt, to taste; add after the flour.)

Steps

1. 1

   Choose the yeast amount according to your schedule: use 12 g fresh yeast for an overnight refrigerator rise, or 25 g for a rise of approximately 2 hours at room temperature.

2. 2

   Pour 5 dl (500 ml) water into a large mixing bowl and add the chosen amount of yeast. Mix until the yeast is dispersed.

3. 3

   Add approximately 550–650 g flour, adjusting the amount as needed, and mix until a thick, sticky dough forms.

4. 4

   Add 2 tablespoons chia seeds and mix them evenly through the dough.

5. 5

   Add a bit of salt after the flour, then mix until incorporated. Do not add the salt before the flour, as specified in the source.

6. 6

   Cover the bowl and let the dough rise either in the refrigerator overnight when using 12 g yeast, or for approximately 2 hours when using 25 g yeast.

7. 7

   Near the end of the rising time, preheat the oven to 220°C (428°F).

8. 8

   Divide the thick, sticky dough into approximately 10 portions and arrange them on a lined baking sheet, leaving space between the buns.

9. 9

   Bake at 220°C for 20–22 minutes, until the buns are set and lightly browned. Cool briefly before serving.

Notes

The source does not specify an exact bun count or shaping method. Because the dough is intentionally thick and sticky, use a spoon or lightly floured hands when portioning it. The flour amount is adjusted until the desired dough consistency is reached.

Nutrition per serving

• bread
• buns
• baking
• vegetarian
• make-ahead
• overnight-rise
• easy-recipe
• autumn