Bake Your Own Chia Seed Bread
This bread combines whole grain flour, oats, and chia seeds for a hearty, moist result. Chia seeds contain natural mucilage, which binds water strongly, thereby influencing dough and crumb – the bread often appears "moister" for longer and less dry. Studies on baked goods describe higher water absorption/dough stability and effects on texture/moisture due to chia-based hydrocolloids, among other things.
Mix 300 g whole wheat or spelt flour, 50 g oats, 3 tbsp chia seeds, dried yeast and 1 tsp salt. Then add 350 ml lukewarm water and 1 tbsp honey/agave syrup, knead everything into a smooth dough and let it rise in a warm place for 1 hour. Then place the dough in a loaf pan and bake at 200 °C for approx. 40–45 minutes. Let it cool completely before slicing – this stabilizes the crumb.
Good to know (fact-based, without exaggeration)
- Protein & Fiber: Chia seeds provide plant-based protein – nutritional values are approximately ~16–17 g protein per 100 g, depending on the source/batch.
-
Acrylamide in Baking: Acrylamide can form in starchy foods during baking/roasting, typically from about 120–150 °C – especially with heavy browning. Practical kitchen lever: bake to a golden yellow instead of dark and avoid a too dark crust.
Important: Baking at 200 °C is normal – it's not about staying below 120 °C, but about avoiding over-browning.
Ingredients
- 300 g whole wheat or spelt flour
- 50 g oats
- 3 tbsp chia seeds
- 1 packet dry yeast
- 1 tsp salt
- 350 ml lukewarm water
- 1 tbsp honey or agave syrup
Preparation
- Mix flour, oats, chia seeds, yeast, and salt in a bowl.
- Add water and honey and knead into a smooth dough. The chia seeds will swell slightly during baking and improve moisture.
- Cover the dough and let it rise in a warm place for 1 hour.
- Preheat oven to 200 °C. Place the dough in a greased loaf pan and bake for 40–45 minutes. Make sure the bread is not heated significantly above 120 °C, as acrylamide can form otherwise.
- Let cool completely before slicing.