Picnic ready open sandwiches

Prep Time 1.5hr
Total Time 3hr
Serves 6
150g plain flour
200g rye flour
100g spelt flour
50g Chia seeds
50ml extra virgin olive oil
1 sachet ready yeast, mixed in 50 ml warm water
1 tsp sea salt
150ml water to soak the chia seeds, plus extra to combined
Handful of mixed seeds to sprinkle on top

Start by mixing the yeast in the warm water and the chia seeds in the 150ml water. Set both aside until they are ready, around 10 minutes.
Mix the flours together with the salt in a large bowl. Make a well in the middle of the flour mixture and add in the soaked chia seeds, olive oil and yeast mix. Mix together until just combined and knead for about 10 minutes until smooth and stretchy.
Put dough in an oiled bowl, cover and leave in a warm place to prove for about 1 hour.
After this time, knock the dough back and shape in the appropriate tin – this bread is better in a loaf.
Oil a 2lb loaf tin and place the dough in the tin for its second prove. This one is longer and will take about 1.5 hours, until the dough feels light and is higher than the top of the tin.
Set your oven to 210ºC and once at temperature, bake the bread for 25 minutes, or until when you tap it, it sounds slightly hollow.
Once cool, slice and top with your favourite colourful creations!

To get a really good crust, place a tray at the bottom of the oven for the last 10 minutes of baking with a handful of ice cubes.