Homemade Chia Seed Whole Wheat Bread

By Rena |

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!

top view of baked wheat bread

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!

  • 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 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
  • Active Dry Yeast
  • Rolled Oats
  • Chia Seeds
  • Honey
  • Warm Milk
  • Avocado Oil
  • Egg
  • Salt

 

ingredients for chia seed bread

how to make this chia seed whole wheat bread

  • Make your yeast mix – 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.

 

yeast mix in bowl

  • 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. In the last minute, add in
    chia seeds.

 

mixing the dough in a bowl

  • Proof your dough – 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.  Then, place the dough into the greased loaf pan and let it proof for the 2 nd time, about 45 minutes.

 

dough for chia seed bread proofing

 

dough in a loaf pan

  • 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!

sliced loaf of chia seed bread

recipe notes and tips

  • 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.

 

faq’s

how long does homemade bread last?

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 in the fridge. It should last for at least a week.

can I freeze this chia seed bread?

Yes, you can also 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.

what are the benefits of chia seeds?

Using chia seeds provides lots of little pops of nutrients! Despite their tiny size, chia seeds are one of the most nutritious foods on the planet. They’re packed with fiber, protein, omega-3 fatty acids, and various micronutrients.

Almost all the carbohydrates in chia seeds are fiber. This gives them the ability to absorb up to 12 times their weight in water. Fiber also has various beneficial effects on health.

close up of chia seed bread slices

other delicious recipes with chia seeds

 

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top view of baked wheat bread

Homemade Chia Oat Whole Wheat Bread (1 8 x 4-inch loaf)

This Chia Seed Whole Wheat Bread 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!
5 from 5 votes
Print Pin Rate
Course: bread, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest/Proof: 2 hours
Total Time: 45 minutes
Servings: 10 servings
Calories: 224kcal
Author: Rena

Ingredients

  • 2 cups bread flour
  • ¾ cup whole wheat flour
  • 1 packet of active dry yeast
  • ½ cup rolled oats
  • ½ tsp salt
  • 3 tbsp chia seeds
  • 1 tbsp honey
  • 1 ¼ cup warm milk
  • 3 tbsp 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. 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.

Notes

  • 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.

Nutrition

Calories: 224kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 138mg | Potassium: 140mg | Fiber: 3g | Sugar: 3g | Vitamin A: 73IU | Calcium: 69mg | Iron: 1mg
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Reader Interactions

Comments

  1. Jessyca says

    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.

  2. Diane Oien says

    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.!

  3. Liz Webster says

    5 stars
    A big success. This was easy to make and soooo delicious. I kneaded the chia seeds in by hand. Lovely crumb and looked impressive.

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