Packed with omega-3 fatty acids, antioxidants, calcium and fibre, chia seeds are all the nutritious rage at the moment. I’ve been crunchifying chia seeds in my home-baked granola for a while – the best breakfast! – and recently also started working on a chia seed bread recipe. Using chia seeds in baking is a great way of integrating these little nutri-bombs into your diet and while the seeds won’t add much in terms of taste, your breakfast slice of high-energy chia bread will certainly keep you going for longer.
My picks of the best chia bread recipes
Here are the top 5 recipes from across the web for using chia seeds in bread baking.
- Buckwheat & chia bread (a gluten free option) by Thehealthychef.com
- A life-changing loaf (muesli in a loaf) by My New Roots
- A simple chia crispbread by Nyoutritious
- A wonderful apple-blueberry-chia sourdough loaf by Bread & Companatico
- My own recipe for an easy and very tasty chia seed loaf with rye flour and rye flakes (see below)
Chia Seed Bread Recipe
Chia bread ingredients
- 275g white bread flour
- 175g wholemeal rye flour
- 75g rye flakes (you can also use oat flakes), toasted
- 9g salt
- 7g dried yeast
- 50g chia seeds
- 415g water (300g to make the chia gel and the remaining 115g to be added to the main dough)
How to make chia bread
- In a medium bowl, combine 300g of the water with the chia seeds and stir. Immediately, the chia seeds will start absorbing the liquid and within 30 minutes you will have a thick gelatinous liquid. This chia gel will help keep the bread moist.
- While the chia gel is maturing, combine the flours, rye flakes, salt and yeast in a large bowl.
- Add the chia gel and the remaining water (115g).
- Knead for 10 minutes.
- Place the dough back into the bowl and cover with a lid. Rest for about an hour at room temperature.
- Deflate the dough and shape into a round loaf on a lightly floured work surface.
- Prepare a proofing basket and place the loaf into the floured basket for its second rise. Cover with a polythene bag to keep the moisture in. Depending on the temperature in your room, the second proof may take approx. 1 or 2 hours. The fully proofed loaf will have expanded significantly.
- Preheat the oven to 220°C for about 20 minutes.
- Turn out the loaf onto a baking tray lined with baking paper or onto the preheated La Cloche baking dome (as I did for the loaf in my photo).
- Bake for 10 minutes at 220°C before decreasing the temperature to 200°C and bake for another 45 minutes.
- Cool on a wire rack.
And if you really don’t fancy baking chia seed bread yourself despite all these great recipes, I would recommend to buy this organic chia and flax seed rye bread from Biona. It tastes fantastic and ticks a lot of nutritional boxes.