I make a really great spelt SD biga loaf with chia and flaxseed. They work really well together. Both need soaking. I do a boiling water soak for the flaxseed and a cold soak for the chia. I leave both overnight before mixing the loaf the next day. I would do 20g of unsoaked flax with 5g of chia for 400g total flour. Wouldn't probably go over a total of 30g.
You need to soak the seeds in an excess of water so they become fully hydrated but then work out how much of the water is fully absorbed and how much remains and then subtract the remainder from your total loaf water. You also subtract the unsoaked seeds weight from your total flour and work out loaf hydration based on the remaining flour. Have a look at this post to do the maths.
It's really worth the hassle. Very nice flavour combination chia and flax and loads of soluble fibre in the final loaf.
Flax is 3:1 cold water to seeds overnight. 50 grams of dry seeds for a 450 g flour recipe will make it nice and noticeable. I've never used chia seeds.
Chia is very hard seed so i recommend overnight soak and then strain and several dunks in water for the rest of the day or even over night again so that its almost ready to start chitting. The flax /linseed becomes quite slimey and can be either rinsed or used along with the gooey water in the mix. i have used at 10% and 5% depends how much you like the seed perhaps start off with 5% of each so for 450 flour that would be 22.5g of each, evaluate that when you are eating the bread and adjust to your liking both seeds are very good for you!
I incorporate the slimy gel from soaking the seeds, both chia and flax, into the bread and use the data I have linked to in my previous post to calculate how much water to subtract from the loaf recipe. The gels are full of soluble fiber and contribute to the health benefits of the seeded loaf, but the flaxseed gel also seems to have the same effect as egg white and contributes to the cohesion and structure of the loaf. I always get great oven spring with my loaves when I incorporate flaxseeds and the water used to soak them.
I make a really great spelt SD biga loaf with chia and flaxseed. They work really well together. Both need soaking. I do a boiling water soak for the flaxseed and a cold soak for the chia. I leave both overnight before mixing the loaf the next day. I would do 20g of unsoaked flax with 5g of chia for 400g total flour. Wouldn't probably go over a total of 30g.
You need to soak the seeds in an excess of water so they become fully hydrated but then work out how much of the water is fully absorbed and how much remains and then subtract the remainder from your total loaf water. You also subtract the unsoaked seeds weight from your total flour and work out loaf hydration based on the remaining flour. Have a look at this post to do the maths.
It's really worth the hassle. Very nice flavour combination chia and flax and loads of soluble fibre in the final loaf.
Flax is 3:1 cold water to seeds overnight. 50 grams of dry seeds for a 450 g flour recipe will make it nice and noticeable. I've never used chia seeds.
Chia is very hard seed so i recommend overnight soak and then strain and several dunks in water for the rest of the day or even over night again so that its almost ready to start chitting. The flax /linseed becomes quite slimey and can be either rinsed or used along with the gooey water in the mix. i have used at 10% and 5% depends how much you like the seed perhaps start off with 5% of each so for 450 flour that would be 22.5g of each, evaluate that when you are eating the bread and adjust to your liking both seeds are very good for you!
I incorporate the slimy gel from soaking the seeds, both chia and flax, into the bread and use the data I have linked to in my previous post to calculate how much water to subtract from the loaf recipe. The gels are full of soluble fiber and contribute to the health benefits of the seeded loaf, but the flaxseed gel also seems to have the same effect as egg white and contributes to the cohesion and structure of the loaf. I always get great oven spring with my loaves when I incorporate flaxseeds and the water used to soak them.