It's super easy to make delicious bread at home, like this quick and easy Chia Seed Bread Loaf. Made with nutritious chia seeds, this loaf is great as toast or fresh and can be made in your stand mixer or by hand. This is the perfect loaf to start learning how to make bread.
Why you're going to love this recipe
Homemade bread is one of those things that makes you feel like a super accomplished cook. No-one needs to know that this recipe is super simple!
- quick and easy recipe
- added chia seeds, perfect for crunch and adding extra nutrition
- short rise time
- easy to mix in your stand mixer or by hand
- uses a loaf pan to make the shape, minimal shaping needed
- a fun bread project to make with the kids
- makes a soft sandwhich style loaf that kids love with a light crumb
What goes into the recipe
don't forget to scroll to the recipe card for amounts and full method
- baker's flour- it doesn't matter whether you use organic, or a random supermarket brand. The reason we use baker's flour is that it has a higher level of protein than plain flour, making it better for making bread. Higher amounts of protein= more gluten and more gluten equals better bread!
- yeast- this is the tandaco dry active yeast. Any dry active yeast will do!
- sugar- why? because we want this loaf to be super easy and perfect every time. The sugar helps to activate the yeast.
- milk- in this chia seed bread, a little bit of milk helps with the crumb. It helps to keep each slice consistent and perfect. It also helps with the crust as it ensure even browning.
- chia seeds- black or white, or a mix, it really doesn't matter which you use! Do not pre-soak the seeds, there is anough moisture in the loaf to cope with the addition of these seeds.If you like chia seeds, I also have a recipe for No knead chia seed wholemeal rolls and they make the jam in these awesome Healthy Jam Bars. For more information about the health benefits of Chia Seeds, check out this post from Healthy Little Foodies.
How to make this recipe
- Combine the water, olive oil, sugar, milk in a jug. Sprinkle the yeast over the top and then whisk in. Allow to bubble and froth for 5 minutes. (Image 1)
- Combine the chia seeds, salt and the flour in the bowl of a stand mixer (Image 2)
- Mix in the wet mixture slowly, using a fork to combine. (Image 3)
- You will have a shaggy mix! That's what Image 4 looks like.
- Mixer: transfer to a mixer and using the dough hook mix for 5 minutes on low, followed by 5 minutes on high.
Hand: Knead for 15 minutes on a floured surface until the dough is elastic. (Image 5) - Lightly oil the bowl, cover with a tea towel or cling film and leave to rise until doubled. (Image 6)
- Tip the dough onto a lightly floured surface and knock back. (Image 7)
- Using both hands, fold edges of the dough under itself to make a ball, repeat three times. (Image 8)
- Cover with a tea towel and allow to sit for 20 minutes (Image 9)
- Shape to put into your loaf pan. (Image 10)
- Allow to have a final rise (Image 11) then bake for 35 minutes at 220 degrees celsius.
Expert Tips and FAQs
This bread is such a quick and easy loaf to start learning to bake bread with. It's basically foolproof! The milk and olive help to give a nice crumb and crust.
Above 20 degrees celsius. Otherwise, the yeast may not rise. We have tried to counter that with this recipe by using warm water. Some solutions: wrap it in a towel, place near an oven or heater, put it in your instant pot on sous vide mode, place it next to a warmed hot water bottle or wheat pack
It doesn't matter if you use black chia seeds or white for this recipe, they are the same! You also do not need to presoak the seeds.
This bread is designed for a loaf pan, and is best baked in one.
More bread recipes to try
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Chia Bread- no bread machine required
Ingredients
- 3 ½ cups white bread flour
- ½ cup chia seeds
- 1 tsp salt
- 1 ½ cups warm water body temp
- 2 tbsps milk
- 2 tbsps olive oil
- 1 tbsp raw sugar
- 2 tsps dried yeast or one fresh yeast
Instructions
- In a jug mix the water, oil, milk and sugar.
- Sprinkle the yeast on top. Leave for 5 minutes or until frothy.
- Combine the flour, chia seeds and salt in a bowl.
- Slowly add the wet ingredients to the dry, mixing as you go.
- Mixer: transfer to a mixer and using the dough hook mix for 5 minutes on low, followed by 5 minutes on high.
- Hand: Knead for 15 minutes on a floured surface until the dough is elastic.
- Transfer to a lightly oiled plastic container with a lid and keep in a warm place for an hour.
- Preheat your oven to 220 degrees.
- Tip the dough onto a lightly floured surface and knock back. Using both hands, fold edges of the dough under itself to make a ball, repeat three times.
- Cover the dough with a tea towel and leave for 20 minutes before popping into an oiled tin. Leave to rise another 20 minutes.
- Put in the hot oven and bake for 35 minutes. If you would like to steam the oven (spraying water, or a filling an oven tray with cold water) it will give a better crust.
- Rest in the tin for ten minutes before turning out to a wire rack to cool completely before eating.
Subha says
This bread came out very soft and the chia seeds added a nice crunch to the texture. I am definitely making these again.
Can this also be done with all purpose flour? If yes, should we change any measurements for the ingredients?
Gabriel says
Absolutely awesome. My gf loved it.
I deviated slightly from the original recipe, though. I used a cupcake tray instead of the bread pan and I made mini pizzas!!
This dough is just fabulous, and the chia adds that delicious nutty flavor.
Toni says
I'm definitely making this again! So good!
Toni says
This is really easy to follow! Than k you so much!
Amanda Dixon says
This was delicious! So soft and fluffy, and I love the heartiness that the chia seeds added.
Liz says
Absolutely delicious! The family loved it!
Sammie says
Hi there, can you please verify the calorie count per slice? Is the current listing of Calories: 2533kcal per slice correct? I would like to try making this recipe but not without accurate calorie information
Kylie says
Hi Sammie, it was showing the whole loaf, as it is very much subject to how you slice it. I for example can get 16 slices from a loaf (as per the updated calorie count) but likewise I could get 8 slices from the loaf if I wanted it thicker. I hope that helps!
Carol says
Is 220 F degree oven correct?
Kylie says
Hi Carol, all of my temperatures are in degrees celsius.
Thanks!
John says
Hi Kylie, can you tell me the dimensions of your bread pan? Mine is a different size so if I know the size of your pan I can scale the recipe to work in mine. Also if you have the flour weight in grams, I'd appreciate knowing but it's not crucial.
Thanks
Kylie says
It's 23x13cm. I don't have the flour in weights but next time I make it will weigh the flour.
John says
Thanks!
Ai says
Just have made this afternoon, even I didn't have the measurements cup, just use aother cup approx. 🤔🤔(sold out at my local K mart) they are so yummy a, my family of 5, ate them all by 7pm
Next time I made I ll post the pictures on the face nook
Thank you for Shari g
Emma says
Yum!.I can't wait to try ypur recipe!
Thankyou
kidgredients says
Thanks Emma! You can post pics of your bread on our Facebook page! http://Www.facebook.com/kidgredients