Today, we’re getting hands-on and making a delicious chia seed bread. It’s a simple white bread, to whose dough I’ve added these tiny seeds and baked in a loaf pan. A sort of sandwich loaf. It has a thin crispy crust and lots of soft crumb inside, and it’s perfect for making croutons as well. Don’t worry… it’s easy! But of course not quick!
Other similar breads:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 243.71 (Kcal)
- Carbohydrates 44.10 (g) of which sugars 1.70 (g)
- Proteins 8.58 (g)
- Fat 4.17 (g) of which saturated 0.53 (g)of which unsaturated 1.17 (g)
- Fibers 2.33 (g)
- Sodium 339.16 (mg)
Indicative values for a portion of 104 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chia Seed Bread
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 2 tsp dry yeast
- 1 tsp sugar
- 2 tbsp chia seeds
- 1 tsp salt
- 1 1/4 cups water (about)
- 1 1/3 tbsp extra virgin olive oil
- milk (for brushing)
Tools
I kneaded this chia seed bread with the stand mixer, but you can use any other mixer or kneader. It can also be easily made by hand by working the ingredients first in a bowl and then on the work surface.
- Stand Mixer
- Sieve fine mesh
- Hand Whisk
- 1 Bowl large
- Rolling Pin
- Pizza Cutter
- 1 Loaf Pan 12 inches
- Brush
Preparation of Chia Seed Bread
Through a fine mesh sieve, sift the two flours into the stand mixer’s bowl, then add the dry yeast and sugar and mix with a small hand whisk. To calculate the equivalence between dry yeast and fresh yeast, click HERE.
Start kneading with the dough hook by gradually adding the warm water.
When the mixture has come together, add the oil and salt. Finally, add the chia seeds. Work the dough for a long time until it becomes smooth and elastic and the dough attaches to the hook.
Shape into a ball, place it in a bowl, cover with plastic wrap, and let it rise until doubled in volume in a warm place, away from drafts. My dough rose in 2 hours, but it might take longer depending on the room temperature.
At the end of the rising, transfer the dough onto a lightly floured work surface and roll it out with a rolling pin into a rectangle shape (approximately 18 x 12 inches).
Make cuts on the left end of the rectangle with a pizza cutter, then roll up the dough starting from the right to form a “sausage”.
Place it inside a 12-inch loaf pan previously brushed with oil, cover with plastic wrap, and let rise for another hour or so.
After this second rise, brush the surface of the chia seed bread with milk and bake it in a preheated static oven at 390°F for 30 minutes, covering it with a sheet of foil in the last few minutes of baking if it browns too much.
Remove the chia seed bread from the oven and let it cool completely before slicing. For a perfect cut, I recommend using an electric knife. If you don’t have one and wish to purchase it, you can find it by clicking HERE. Enjoy! Paola
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