There's something magical about the aroma of freshly baked bread wafting through your kitchen. This chia bread recipe combines the timeless comfort of homemade bread with the nutritional powerhouse of chia seeds, creating a loaf that's both wholesome and satisfying.
Why Chia Bread?
Chia seeds aren't just trendy – they're packed with omega-3 fatty acids, fiber, and protein. When incorporated into bread, they add a delightful crunch and nutty flavor while boosting the nutritional profile of your everyday loaf.
Ingredients
- 3 cups whole wheat flour
- 1/4 cup chia seeds
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Start by combining the warm water and honey in a large bowl. Sprinkle the yeast over the mixture and let it sit for about 10 minutes until it becomes foamy.
- In a separate bowl, mix the whole wheat flour, chia seeds, and salt.
- Once the yeast mixture is ready, add the olive oil. Gradually stir in the flour mixture until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. The chia seeds will give the dough a speckled appearance.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan.
- Cover again and let rise for another 45 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 35-40 minutes until golden brown. The bread should sound hollow when tapped on the bottom.
Storage and Serving
Allow the bread to cool completely before slicing. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
This bread makes excellent toast and is perfect for sandwiches. Try it topped with avocado, honey, or your favorite spread. The subtle crunch of the chia seeds adds an interesting texture to every bite.
Tips for Success
- Don't skip the kneading time – it's crucial for developing the gluten structure.
- Make sure your water is warm but not hot (around 110°F/43°C) to activate the yeast without killing i.t
- For extra nutrition, you can substitute a cup of whole wheat flour with other whole grain flour likspelledlt, or rye.
- The dough might feel slightly stickier than regular bread dough due to the chia seeds – this is normal.l
Whether you're a seasoned baker or new to bread-making, this chia bread recipe offers a delicious way to incorporate more nutrients into your daily bread. Happy baking!
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