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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!
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