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This Chia seed Whole Wheat Bread recipe is hearty with loads of texture. It’s a dense and delicious homemade bread that’s perfect for sandwiches, dipping soup, for breakfast, or just as a snack!
You may also like my homemade dinner rolls.
Loaded with nutrient-rich chia seeds and made with whole wheat flour, this rustic Wheat Bread is delicious, soft, fluffy, and nutritious! Every bite is loaded with texture, it’s hearty and oh-so tasty, and best of all it’s super easy.
If you’re looking for other delicious bread recipes, why not also try my Healthy Banana Bread Recipe or my Chocolate Chip Pumpkin Bread!
Recipe Highlight
- Delicious. This delicious loaf smells so good, baking in the oven! It’s filling but not overly dense and naturally sweetened with honey. Perfect for sandwiches or just with a bit of butter.
- Easy. No bread maker is needed, this is easy to prep and even easier to eat!
- Packed with goodness. Loaded with chia seeds, topped with rolled oats, and made with whole wheat flour, it’s a loaf that packs a nutrient-dense punch.
Ingredients you’ll need
- Bread Flour
- Whole Wheat Flour: or you may use white flour
- Active Dry Yeast
- Rolled Oats
- Chia Seeds: optional
- Honey: or agave
- Warm Milk
- Avocado Oil: or olive oil
- Egg
- Salt
See a full list of ingredients and quantities in the recipe card below!
How to make this whole wheat bread
- Make your yeast mix – In a mixing bowl, add in warm milk, yeast, and oats and let it stand for 10 minutes 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.
- Mix your dough – 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. At the last minute, add in chia seeds.
- Proof your dough – Transfer the dough into a greased bowl, cover it with a tea towel, and allow the dough to be in a warm place for about 1 hour or double in size. Then, place the dough into the greased loaf pan and let it proof for the 2nd time, about 45 minutes.
- Bake – Brush the top of the loaf with some egg wash and sprinkle some oats and chia seeds. Then, bake the loaf for about 30 minutes or until golden brown.
- Serve – Place the loaf on a cooling rack until it is completely cooled to room temperature. Slice it up and enjoy it!
Recipe notes and tips
- 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 sit and rise 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 it 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 seeds will stick.
Frequently asked questions
Homemade bread doesn’t last quite as long as store-bought, this is because it doesn’t have all those same preservatives to keep it shelf-stable. Once this bread is completely cool, put it in a plastic bag to keep it from drying out, then keep it in the fridge. It should last for at least a week.
Yes, you can freeze this homemade whole-wheat bread. I would slice it first, that way you can just grab a slice or two from the freezer whenever you need it. It thaws really quickly. At room temperature, it would probably only take a half hour or so, or pop it the toaster on the defrost setting.
Yes. Whole wheat bread will take a bit longer to rise than regular white bread because the dough will be weighed down with wheat germ and bran.
More Bread recipes
- Cottage Cheese Bread
- Blueberry Lemon Bread
- Lemon Poppy Seed Zucchini Bread
- Blueberry Zucchini Bread
- Chocolate Zucchini Bread
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Homemade Chia Oat Whole Wheat Bread
Ingredients
- 2 cups bread flour
- ¾ cup whole wheat flour
- 1 packet of active dry yeast
- ½ cup rolled oats
- ½ teaspoon salt
- 3 tablespoons chia seeds
- 1 tablespoon honey
- 1 ¼ cup warm milk
- 3 tablespoons avocado oil
- 1 egg for egg wash
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. At 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.
Notes
- 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 it 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 seeds will stick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Do you need to soak the chia seeds before using in this recipe?
Hi there. You do not have to
If you have the internet to see this recipe and post a message you can also use it to convert imperial to metric. Recipe sounds lovely! Will try it later today. Thank you!
Just made this- delicious! I hand kneaded and had to use white flour as didnt have wholewheat
Delicious!
Great recipe, though I adapted it slightly as I used all wholemeal bread flour instead of some white. I also added flaked almonds to the top instead of oats, as when I first saw the photo that’s what I thought they were and once I’d got that idea in my head I wanted to try it. It all worked very well. We had some warm as dunking bread with a fish stew. Love the crunch the chia seeds give.
Thanks for the feedback.
Can you help me convert the recipe for a bread machine. I don’t have an oven, so I’ll have to use my bread machine. Thank you.
Hi Maria. I am not familiar with a bread machine so I am not really sure.
I am going to make this bread but I don’t have a machine so I will be making by hand do I need to stir for a long time? Also, can I use a iron skillet for a bread pan?
Hi. Yes, it will need some kneading with hands. I haven’t tried it on the skillet so I am not sure.
Recipe sought great, but I prefer measurement in grams
Thank you 🙂
Will try this on weekend. Can you suggest substitute for avocado oil? It’s not available in here. Thanks.
Hi. Olive or vegetable oil will work just fine
Recipe sought great How many gram of the flour in a cup ?
Really not sure I would have to check
1 cup is equal to 8 ounces or 128 grams
136 flour = 1 cup
Argh I think this recipe just didn’t work for me. I don’t have a machine so I hand-mix everything. I find using cups very confusing so I use my scale to make sure, however I think it may have some differences in flour content (converting cups to grams) versus the original recipe. The dough was really wet and wouldn’t soften up even after 10, 20 minutes. I ended up adding flour, but then by that time I overworked my dough and it is now resting, but it’s pretty dense. I’m not sure, I’ll be able to rescue it. The recipe sounds great, but I may need to try again another time.
Could you explain how you shaped the dough for the second rise? It looks like you formed 3 separate loaves. Can’t wait to try this recipe.!
Hi Diane. I just divided it into 3 parts. It will mold into the shape of the pan as it rises.
Great question! I was very curious since it looked like 3 loaves!
A big success. This was easy to make and soooo delicious. I kneaded the chia seeds in by hand. Lovely crumb and looked impressive.
Thank you. So glad you liked it