Description

This wholesome Oatmeal and Chia Bread combines the heartiness of rolled oats and the nutritional benefits of chia seeds with a soft, slightly chewy texture. Made with active dry yeast and lightly sweetened with honey or maple syrup, this bread is perfect for a nutritious breakfast or snack. The optional cinnamon and baking powder add extra flavor and rise, producing a golden crust and tender crumb that pairs beautifully with both sweet and savory toppings.

Ingredients

Scale

Wet Ingredients

1 1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons honey (or maple syrup for a vegan option)
1 tablespoon olive oil or melted coconut oil

Dry Ingredients

1 1/2 cups rolled oats
1/2 cup chia seeds
2 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
1 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 teaspoon baking powder (optional, for extra rise)
1/4 cup oat flour (optional for a lighter texture)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the oats and chia seeds: In a bowl, combine the rolled oats and chia seeds with the warm water. Let them sit for 10-15 minutes to allow the chia seeds to absorb the water and form a gel-like consistency.
Activate the yeast: In a small bowl, combine the yeast, honey (or maple syrup), and 1/2 cup of warm water. Let it sit for 5-10 minutes, or until the yeast is bubbly and frothy.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, salt, cinnamon (if using), and baking powder (if using).
Combine the ingredients: Add the oat-chia mixture and the activated yeast mixture to the dry ingredients. Stir well to combine, then add the oil and continue mixing until a dough forms. The dough will be slightly sticky but should hold together.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
First rise: Transfer the dough to a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Shape the dough: After the first rise, punch the dough down and shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
Second rise: Cover the loaf pan with a towel and let it rise for another 30-45 minutes, or until the dough has risen just above the top of the loaf pan.
Preheat the oven: While the dough is rising, preheat your oven to 375°F (190°C).
Bake: Once the dough has finished rising, place the loaf in the oven and bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should be about 190°F (88°C).
Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

You can substitute whole wheat flour for all-purpose flour for added fiber and nutrients.
Maple syrup is a great vegan-friendly alternative to honey.
Optional cinnamon and baking powder enhance flavor and help with rise, but can be omitted if preferred.
Oat flour can lighten the texture if added but is optional.
Ensure the water used to activate yeast is warm (about 110°F) but not hot to avoid killing the yeast.
Kneading is important to develop gluten which gives the bread structure.
Check doneness by tapping the bottom of the loaf for a hollow sound or using an instant-read thermometer.
Allow the bread to cool completely for best slicing and texture.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American