Bring the spirit of the Andes to your kitchen with this Andean Chia Seed Pan de Agua—a rustic, crusty bread inspired by South American hydration loaves. Bursting with the earthy crunch of chia seeds, this bread boasts a chewy crumb and a golden, crackly crust. Perfect for dunking in soups or serving alongside a vibrant South American meal, it’s a simple yet nourishing bake that highlights the magic of flour and water.
Top Tip
For an extra-crackly crust, spritz the loaf with water just before baking and place a pan of hot water in the oven for steam.
Ingredients
For the Dough
- 3 1/2 cups bread flour (plus extra for dusting)
- 1 1/2 cups lukewarm water
- 2 1/4 tsp active dry yeast
- 1 tbsp chia seeds
- 1 1/2 tsp salt
- 1 tsp sugar
For Finishing
- Olive oil, for greasing
- Extra chia seeds, for sprinkling (optional)
Steps
- In a large bowl, combine the lukewarm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Stir in the flour, salt, and chia seeds. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- Punch down the dough and shape into a round or oval loaf. Place on a parchment-lined baking sheet.
- Cover and let rise again until puffy, about 30-40 minutes. Meanwhile, preheat your oven to 450°F (230°C).
- Just before baking, brush the loaf lightly with water and sprinkle with extra chia seeds if desired. Slash the top with a sharp knife.
- Bake for 25-30 minutes, adding a pan of hot water to the oven for steam. The bread is done when golden and sounds hollow when tapped.
- Cool on a wire rack before slicing and serving.
Nutrition
- Calories: 185
- Protein: 6g
- Net Carbs: 36g
- Fat: 2g
- Fiber: 2.5g
Tips
- If you don’t have chia seeds, substitute with sesame or poppy seeds for a different texture.
- For a softer crust, skip the steam and brush the loaf with olive oil before baking.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the bread may be slightly less chewy and not as lofty.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Can I make the dough ahead of time?
Absolutely! After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping and baking.
Is this bread vegan?
Yes, this recipe is 100% vegan as written.
How should I store leftovers?
Store in a paper bag at room temperature for up to 2 days, or freeze slices for up to a month.