Honey Oat Red yeast bread ( with walnut and chia)

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I finally have a solution, don't have to bother where and how to get any kind of rice in powder form.
I bought a coffee grinder recently, it works so efficiently for my baking.  So I grind up some red yeast as I thought it would make the bread interesting.

The bread turned out beautiful,  pale red to my surprise.  With extra walnuts, chia, oats and honey it all went so good.  For a moment, I did not want to eat it up, it was just too beautiful to look at.:)

I should say, after a few bread baking experiences I noticed here, using a stronger, thicker honey would actually bring out a much more delightful aroma than the normal runny type of honey.  But it may depend on your own preferences. 

Just be mindful of the chia seeds, after soaking overnight it turns into gel like seeds, kind of liquidy. I had a bit of worry.  I added extra tablespoons of flours until I was happy with the consistency of the dough.  I was certainly relieved when I found the texture was alright when I sliced the first piece, woah....

The bread tasted very soft and fluffy and a little bit of sweetness is absolutely delightful.  

Good luck!

Here's the recipe (750g loaf):

Water, lukewarm:     200ml ( use some part of these water to soak chia overnight. Remaining water is used here.  I suggest you add gradually along the way, you may not need all water).

Butter or Margarine:    30g ( I used grapeseed oil)

Salt:   1 teaspoon

Honey:     2 tablespoons

Skim milk powder:     1 tablespoon

Chia seeds:   1 tablespoon 

Walnuts:   2 tablespoons (I just broke it half of each piece)

Oats:   lots for rolling over it (decoration)

Bread flour:   360g

Dry yeast:   1 and 1/2 teaspoons  

Method (bread machine):

1.  Wet ingredients goes in first.  Sugar on one side while salt on the other side.  Yeast comes in last just before flour.

2.  Set menu " Basic", "light crust", 750g loaf.

3.  Keep good watch at the dough, you may need to add extra flour ( beacause of the chia) just make sure dough look smooth, soft, slightly sticky and have a tendency to flatten and catch the sides of the container.  

4.  Sit dough on working surface, deflate and release air bubbles, roll it to a ball, let it rest for 10 minutes.

5.  Place lots of oats on working surface, roll dough like a swiss roll ( tuck 2 ends in) and roll it all over on the oats. 

6.  Sit dough into prepared loaf pan and let it rise for one hour, or until it fills up 80% of your pan.

7.  I used Pullman tin with lid.  Baked in pre-heated oven 180 deg for 25 minutes.  Further 5 minutes without the lid. 

8. When complete, leave bread in the container for 10 minutes, cool on a wire rack after that.

Happy Baking!