Homemade Chia Oat Whole Wheat Bread
User Reviews
5
Homemade Chia Oat Whole Wheat Bread
Description
Homemade Chia Oat Whole Wheat Bread combines bread flour and whole wheat flour with rolled oats, chia seeds, honey, warm milk, avocado oil, and yeast. The yeast is activated with warm milk and oats before mixing into a dough that is kneaded until it passes the windowpane test, indicating good gluten development. After the first proof where the dough doubles in size, it is punched down and shaped into a loaf pan for a second rise.
The dough is brushed with egg wash before baking at 350°F (about 177°C) to help the chia seeds and oats on top stick and to promote a golden crust. The bread’s crumb is hearty with the texture of oats, and the chia seeds add a subtle nutty flavor and nutritional boost.
Bread is done when golden brown and registers an internal temperature of 190-200°F. Honey can be replaced with maple syrup or agave, adjusting sweetness if desired.
Ingredients
- 2 cups bread flour
- ¾ cup whole wheat flour
- 1 active dry yeast packet
- ½ cup rolled oats
- ½ teaspoon salt
- 3 tablespoons chia seeds
- 1 tablespoon honey
- 1 ¼ cup milk warm
- 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
- Perform the windowpane test to ensure proper gluten development before first proofing.
- Allow the dough to proof in a warm place until it doubles in size before shaping.
- Brush the loaf with egg wash to help oats and chia seeds stick and create a golden crust.
- The bread is baked until golden brown and reaches 190°F to 200°F internally.
- Honey can be substituted with maple syrup or agave as a sweetener alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 138mg | 6% |
| Potassium | 140mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 73IU | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
