Chia Seed Bread
Discover the wholesome goodness of homemade Chia Seed Bread, a soft and hearty loaf infused with the superfood power of chia seeds. Perfect for sandwich-making or an indulgent toast, this bread combines all-purpose and whole wheat flour for a balanced texture, while chia seeds add a delightful nutty flavor and a boost of omega-3s and fiber. Sweetened subtly with honey and enriched with olive oil, this recipe is both nourishing and satisfying. With a hands-on kneading process and two rise times, the result is a beautifully golden loaf with a tender crumb. Ideal for beginner bakers and seasoned pros alike, this chia seed bread is a nutritious way to elevate your daily bread routine.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 3.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 0.25 cups Chia seeds
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
Instructions
In a large bowl, combine the warm water, active dry yeast, and honey. Stir gently to dissolve the yeast. Let the mixture sit for 5 to 10 minutes, until it becomes frothy.
In another bowl, combine the all-purpose flour, whole wheat flour, chia seeds, and salt. Mix thoroughly to ensure even distribution of the chia seeds.
Add the olive oil to the yeast mixture followed by the dry ingredients. Stir with a wooden spoon until a rough dough begins to form.
Transfer the dough onto a lightly floured surface. Knead for about 10 minutes, until the dough is smooth and elastic. Add additional flour if needed to prevent sticking.
Place the dough in a lightly oiled bowl, turning once to coat the surface of the dough. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough to remove excess air. Shape it into a loaf by folding the dough over itself and tucking in the sides.
Place the shaped loaf into a greased 9x5 inch loaf pan. Cover loosely with plastic wrap and allow it to rise for another 30 to 45 minutes, or until the loaf has risen about 1 inch above the rim of the pan.
Preheat your oven to 375°F (190°C). Once the oven is heated, bake the bread for 30 to 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
