Homemade Oat and Chia Bread
This hearty loaf is perfect for those who love a rustic, seed-heavy bread. It is incredibly satisfying, with a crunchy crust and a soft, nutrient-dense interior.
Ingredients
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3 cups Bread flour (or all-purpose flour)
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1 cup Rolled oats (plus extra for topping)
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3 tbsp Chia seeds
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1 packet (2 ¼ tsp) Active dry yeast
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1 ½ tsp Sea salt
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1 tbsp Honey or maple syrup
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1 ¼ cups Warm water (about 110°F)
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2 tbsp Olive oil
Detailed Instructions
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Activate the Yeast: In a small bowl, combine the warm water, honey, and yeast. Let it sit for 5–10 minutes until it becomes foamy on top.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, oats, chia seeds, and salt.
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Form the Dough: Pour the yeast mixture and olive oil into the dry ingredients. Stir until a shaggy dough forms.
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Knead: Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 5–7 minutes).
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First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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Shape: Gently punch down the dough and shape it into a round boule or a traditional loaf. Brush the top lightly with water and sprinkle with extra oats and chia seeds.
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Second Rise: Place the shaped dough on a baking sheet or in a loaf pan. Cover and let rise again for 30–45 minutes.
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Bake: Preheat your oven to 375°F (190°C). Bake for 30–35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
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Cool: Transfer to a wire rack and let the bread cool completely before slicing to ensure the interior sets properly.