Preheat the oven to 200 degrees air circulation or 220 degrees top and bottom heat.
Mix the chia seeds with 12 tablespoons of lukewarm water in a small vessel and let them soak for about 15 minutes till a jelly-like mass is formed.
In the meantime, mix all other ingredients apart from the ginger, pepper and rapeseed oil in a large bowl and knead well. Use either the dough hook of your mixer or your hand to make a dough. Add chia seeds and blend.
If necessary, grease the loaf pan with rapeseed oil and/or line it with baking paper and add the dough. Grate the fresh ginger and grind the pepper both over it.
Score the dough 2-3 times and bake the bread on the center rail for about 45-50 minutes, depending on the oven and thickness of your loaf pan. You know whether the bread is ready when you put a wooden skewer in and pull it out cleanly. I always prefer it a little crispier. That’s why I turn off the oven after 45 minutes and let the bread bake a little while the heat is still in. Take out, allow to cool and scarf it down!