Chia Seeds in Bread?

Chia seed is never known to have been added to a bread dough or even as topping .... The best thing for you to do is to try it yourself. You do not need to worry chia, is edible and its nutitional content is somewhat similar to linseeds having some omega - 3 fatty acids in it. As you name implies you are an Indian descent....then maybe for a start ..... a naan or purutha topped with chia seeds combined with some sesame and cumin...woudl make a nice combination for your tastes. Then serve it with hot sambhar masala and some chutney? You can also try adding chia to vada instead of bread dough .... Roy

Chia is a member of the sage family and is considered a rich source of nutrients as a dietary supplement. I don't know whether the seeds impart a sage-like flavor (which some people enjoy and others think reminiscent of cat piss), so you would probably want to taste some before deciding how much to add to a recipe. I also don't know how crunchy they are whole. Here you have a couple of choices if you find they're very hard. You could sprout them (think Chia Pet) on a porous earthenware tile that you've soaked, or you could run the unsprouted seeds through in a spice grinder, coffee grinder, or grain mill. I like the little Braun electric coffee mill for this kind of small-quantity grinding. Wipe the base and blade well with a paper towel and wash and dry the plastic top, both before (to get rid of the coffee) and after grinding.

In any case, you don't want to include large quantities in bread. You'd be adding them either for their nutrient value or for flavor, in limited quantities.

Thanks for the information. I'll try it and report back. I got some today at the Mexican spice shop at the farmers market in Houston. They looked interesting and I felt guilty just buying three nutmegs. :-)

Actually I'm native American. For some reason my friends at university started calling me Raj instead of Roger. A play on the two Indians maybe? Anyway it stuck. I do like Indian, Indian food though. Houston is so culturally diverse you can find almost any kind of restaurant at almost any level of cost.

I'll try it and report back.

You're not the RajV I knew on efnet, are you? Sold me a pentium cpu many years back . . . .

OK, I've discovered that using Chia seeds for bread is probably not going to work. After reading some on them, I mixed one tablespoon of seeds with about

3 oz. of water and after about 5 minutes the mixture had the consistency of Metamucil and it just got more gelatinous with time. Something to do with water soluble fiber in the seed coat. They were not especially tasty dry. Back to the drawing board.