Tear and Share Bread

Ingredients

265 ml Lukewarm Water

7 g Active Dry Yeast

1.5 tbsp Sugar

1 tsp Salt

1 tbsp olive oil

360-400 g All Purpose Flour

2 tbsp Chia Seeds

2 tbsp Chopped Parsley

2 tbsp Sesame Seeds

2 tbsp Flaked Almonds

Preparation

Mix the water, sugar and yeast together in a large bowl and leave for 5 minutes until the water begins to gently bubble.

Next, add the olive oil, flour and salt and mix until the dough comes together. Start with the lower amount of flour, and add more if your dough is too sticky. You should have a dough that comes together in one piece and isn't sticky to touch.

Knead the dough for 10 minutes, then place in an oiled bowl and cover with cling film. Allow to rise for 60 minutes in a warm place, or until doubled in size.

After 60 minutes, punch all the air out of the dough and roll into ping pong ball sized pieces. Very slightly dampen the outside of each bowl by wetting your fingers in a bowl of water, then roll each ball in a different topping and place them into a non stick bundt tin.

Once all the balls are in the bundt tin, cover with cling film and allow to rise for a further 30 minutes. Meanwhile, preheat the oven to 180°C.

Bake the bread for 30-35 minutes, then allow to cool in the tin for 20 minutes, before turning out onto a wire rack to cool completely. Best served fresh the day it is made.