Crunchy chia Seed Bread recipe

chia Seed Bread pinit

The health properties of chia seeds have long been proven. That’s why we have a delicious bread recipe for a wonderfully moist chia bread with many different seeds. Simply homemade and super healthy.

After my first attempts at baking bread didn’t go quite as I had imagined, I’ve at least gotten a little smarter. Of course you can bake a great bread in the traditional way within 5 hours and with a lot of effort. But you can also bake bread very easily and do not have to accept any loss of quality or resort to any baking mixes. The best example is my homemade chia bread!


The beauty of homemade bread is that you can tweak it to your liking. For me, bread needs a really firm crust and a nice soft inside. I would also like to have something crunchy in it. That’s why I peppered my chia bread with lots of sunflower seeds. If you want, you can get creative here. It is only important to concentrate on ingredients that do not draw water, otherwise the chia bread will be too dry.

Crunchy chia Seed Bread recipe

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 1 hour Total Time 1 hr 45 mins Servings: 8 Calories: 244 Best Season: Suitable throughout the year

Description

The health properties of chia seeds have long been proven. That's why we have a delicious bread recipe for a wonderfully moist chia bread

Ingredients

Instructions

    • In a mixing bowl, add in warm milk, yeast, and oats and let it stand for 10 mins to allow the yeast to bloom.
    • With a dough hook attachment and at the slowest speed, gradually mix the yeast mixture. Add in oil and honey, and mix it for another minute.
    • While mixing, gradually add in bread flour, whole wheat flour, and salt. Allow the mixer to knead the dough for about 8 minutes at medium speed. In the last minute, add in chia seeds.
    • The dough is ready when it passes the windowpane test and there isn’t much dough sticking to the sides of the bowl.
    • Transfer the dough into a greased bowl, cover with a tea towel and allow the dough to proof in a warm place for about 1 hour or double in size.
    • After the first proof, punch the dough to release the air and shape it in a rectangular shape to fit into the greased loaf pan.
    • Place the dough into the greased loaf pan and let it proof for the second time, about 45 minutes.
    • Preheat the oven at 350F. Brush the top of the loaf with some egg wash and sprinkle some oats and chia seeds.
    • Bake the loaf for about 30 minutes or until golden brown. Remove from the oven, and let it cool for about 10 minutes before removing it from the pan.
    • Place the loaf on a cooling rack until it is completely cooled to room temperature. Slice it up and enjoy it.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 244
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Cholesterol 19mg7%
Sodium 138mg6%
Potassium 140mg4%
Total Carbohydrate 32g11%
Dietary Fiber 3g12%
Sugars 3g
Protein 7g15%

Vitamin A 73%
Calcium 69%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Use a preheated oven.
  • The dough is ready when it passes the windowpane test and there isn’t much dough sticking to the sides of the bowl.
  • Make sure to use a greased loaf pan.
  • allow the dough to proof in a warm place.
  • You'll know your dough is done rising when it has doubled in volume.
  • After the first proof, punch the dough, this releases the air and you can then shape to fit into the greased loaf pan.
  • Your bread is done when it’s golden brown on top and has an internal temperature from 190°F to 200°F on an instant-read thermometer. 
  • You can reduce the honey if you wish. Also, maple syrup or agave may be substituted for the honey.
  • Make sure to brush the top of the loaf with some egg wash so the oats and chia seed will stick.
Keywords: chia Seed Bread
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Stephanie

Stephanie

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