Prepare your loaf pan by generously coating it with pastured butter or a vegan butter replacement. I use a Pyrex loaf pan, which measures 9×5 inches.
In a glass measuring cup, mix your 2 teaspoons of chia seeds into a ¼ cup of room temperature water.
Let sit for 5-10 minutes while you assemble the rest of your ingredients. The chia seed/water mixture will thicken and form a gelatinous goop that will help bind the flours together and add healthy fiber to your bread.
In a large glass or crockery bowl, add your wet ingredients and combine, using your mixer on its lowest level.
In a medium-sized bowl, add your dry ingredients and stir to combine.
Add the chia seed mixture to the wet ingredients mixture.
Then add the dry ingredients to the wet mixture, adding a ½-1 cup at a time into the wet ingredients. Use your mixer on medium speed to combine everything thoroughly – for 4-5 minutes. A fairly thick, sticky dough will form.
Using a spatula, scoop the dough into your prepared loaf pan and spread it out evenly. Cover loosely with a thin cotton dishtowel or cheesecloth. Now let the dough ferment and rise for at least 8 hours. This is the minimum time to develop any sourdough flavor. The longer the starter’s yeast works on the flours in the dough, the richer the sourdough flavor, so, after all your effort to create outstanding sourdough bread, don’t bake it until the dough has fermented at least 10-12 hours or overnight.
Remove the loose covering and bake the loaf at 400 degrees for 50 minutes to 1 hour. Check at 50 minutes. It’s done when the crust is a golden brown and a knife or wooden skewer inserted into the loaf comes out clean.
Remove the loaf from the oven, turn it out onto a cooling rack (because you buttered the loaf pan, your bread will fall right out), and let cool fully – for about 1 hour – before slicing. Letting it cool properly is important; the bread will contain excess moisture that will evaporate while it’s cooling. Skip this step, and you will have soggy bread.