Description

This wholesome Oatmeal and Chia Bread combines the nourishing goodness of rolled oats and chia seeds with a soft, tender crumb. Naturally sweetened with honey or maple syrup and enriched with olive oil, this homemade yeast bread offers a delicious, fiber-rich option perfect for sandwiches or toast. Easy to prepare and bake, it yields a hearty loaf that slices well and freezes beautifully for convenient future meals.

Ingredients

Scale

Dry Ingredients

1 cup old-fashioned rolled oats
2 tablespoons chia seeds
2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 teaspoons salt
2 1/2 – 3 cups bread flour or all-purpose flour

Wet Ingredients

1 1/4 cups boiling water
1/4 cup warm water (110°F)
2 tablespoons honey or maple syrup
2 tablespoons olive oil

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Instructions

Soak oats and chia: In a large mixing bowl, pour boiling water over the oats and chia seeds. Let the mixture sit for 15–20 minutes until it cools to lukewarm and thickens slightly, allowing the seeds and oats to absorb the liquid.
Activate yeast: In a small bowl, dissolve the yeast in the warm water (110°F) with a pinch of sugar. Let it sit for 5–10 minutes until foamy, indicating the yeast is active and ready to use.
Combine ingredients: Add the foamy yeast mixture, honey or maple syrup, olive oil, and salt to the oat and chia mixture. Stir thoroughly to combine all ingredients evenly.
Add flour and form dough: Gradually add the flour to the wet mixture, 1/2 cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
Knead dough: Turn the dough onto a lightly floured surface and knead it for 8–10 minutes until it becomes smooth and elastic, developing good gluten structure.
First rise: Place the kneaded dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Shape loaf: Punch down the risen dough to release air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan. Cover and let it rise again for 30–40 minutes, allowing it to become puffy.
Bake bread: Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes until it turns golden brown and sounds hollow when tapped on the bottom.
Cool: Remove the bread from the oven and cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Notes

You can replace some of the flour with whole wheat flour for added nutrition and flavor.
Add a handful of sunflower or pumpkin seeds to the dough for extra texture and crunch.
This bread slices well and freezes beautifully — simply thaw at room temperature or toast slices directly from the freezer.