Raj V wrote:

> Has anyone ever heard of using chia seeds in a bread recipe? I've searched
> the google groups to no avail.
>
> Thanks,
> Raj
>
>

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 ****), 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.