2 teaspoons light brown sugar
2 teaspoons active dried yeast
4 tablespoons olive oil
2 cups all-purpose flour, sifted
1 cup buckwheat flour, sifted
2 1/2 tablespoons wheat germ
1 3/4 cup walnuts, toasted and finely chopped
2 tablespoons chia seeds, divided
2 tablespoons hemp hearts (my addition, optional)
sea salt and freshly ground black pepper
1 tablespoon unsalted butter, melted
Makes 2 small loaves
Combine the sugar, yeast and 1/2 cup warm water in a large bowl or bowl of a Kitchen Aid mixer. Leave to stand for 10-12 minutes until frothy. Stir in the oil and another 2/3 cup lukewarm water, then add the flours, wheat germ, walnuts, half of the chia seeds, hemp hearts and 1 teaspoon salt. Stir to combine or using dough hook of mixer blend together. Either turn out onto a floured board and knead for 5 minutes or mix in stand mixer for 5 minutes. Place in a clean greased bowl, set in a warm place and let rise for 2 hours.
Preheat the oven to 425 degrees F. and sprinkle flour over a large baking sheet.
Turn the dough out onto a clean floured countertop and knead once or twice to knock out the air. Divide in half and shape into two loaves. Place on the prepared sheet, then cut three evenly spaced, 1/2 inch deep slashes on an angle across each loaf. Brush the tops with melted butter and scatter over the remaining chia seeds.
Bake for 20-25 minutes or until golden and the bases sound hollow when tapped