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Homemade Chia Oat Whole Wheat Bread

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!

Prep Time
15 mins
Cook Time
15 mins
Rest/Proof
2 hrs
Total Time
45 mins
Servings: 10 servings
Calories: 224 kcal
Course: Side Dish , Bread
Cuisine: American

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

    Cup of Yum
  1. In a mixing bowl, add in warm milk, yeast, and oats and let it stand for 10 mins to allow the yeast to bloom.
  2. 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.
  3. 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.
  4. The dough is ready when it passes the windowpane test and there isn’t much dough sticking to the sides of the bowl.
  5. 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.
  6. 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.
  7. Place the dough into the greased loaf pan and let it proof for the second time, about 45 minutes.
  8. Preheat the oven at 350F. Brush the top of the loaf with some egg wash and sprinkle some oats and chia seeds.
  9. 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.
  10. 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 Information

Calories 224kcal (11%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 19mg (6%) Sodium 138mg (6%) Potassium 140mg (4%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 73IU (1%) Calcium 69mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 224

% 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.