Ever made your own homemade chia seed bread? It's time to polish those bread-making skills of yours. I promise you, that once you start baking your own bread at home, you will never purchase another loaf in your life.
Nothing beats a slice of fresh bread right out of the oven, especially when it's still steaming hot. This goes for any type of bread.
However, this chia seed bread is one of my absolute favourites because I love the texture. It's not your ordinary plain loaf of bread if you know what I mean.
The chia seeds inside the bread give a nice crunchy bite to it. Along with the other seeds on top, this low-carb chia seed bread is exactly what you need to get you through the day.
Believe it or not, you can make this bread in just under two hours. The process isn't complicated at all. Once you are done, you can enjoy a slice of the seed bread with butter, savoury spread, cheese, jam or marmalade.
Otherwise, you can always consume it as is or serve as a side dish to a healthy soup like this pumpkin soup. It's completely up to you.
products you need for this recipe
Here's a list of the top products you will need to create this easy-to-make chia seed bread recipe.
There are a few seeds along with other ingredients which you will need, so don't be afraid to purchase these in bulk. You can never get enough of seeds.
You can always add them to your morning almond milk porridge or use as a topping for your yoghurt.
Whatever you prefer. Just take a look below and see what you'll need:
- psyllium husks: did you know that psyllium is actually an excellent dietary supplement? It has a lot of benefits when it comes to the digestive tract and your intestines. It makes this chia seed bread all the more easy-to-digest. You can also combine a spoonful of the husks every morning with some warm water.
- ground almonds: I love cooking with almond flour. It's an excellent gluten-free substitute.
- mixed seeds: make sure to purchase a large pack of seeds. You can always knead them into the chia seed bread for extra crunch.
- chia seeds: as always, go for a pack of organic seeds. Organic is always the better choice.
- silicone bread and loaf pans: for bread making, I prefer using the silicone pans, solely because it's always easier to get the bread out once ready. It's less likely to stick.
- bread making kit: if you are a total beginner in bread-making, then I recommend getting the bread making kits for starters. It supplies you with all the tools you'll need to make all sorts of bread.
where to buy chia seed bread
It's not so common to find a fresh batch of chia seed bread in the supermarket. Perhaps, if you source your bread from a bakery, you will have increased chances of finding it there. Nevertheless, chia seed bread is not your common daily bread.
However, nothing beats making your own fresh batch. Give it a go and see for yourself.
chia seed recipes
Did you know that chia seeds contain a lot of essential nutrients? These little seeds are packed with omega-3 fatty acids and contain a lot of fibre. It's no surprise chia is on the rise. Moreover, they are high in anti-oxidants and proteins.
What's more, chia seeds are so incredibly easy to incorporate into your diet. You can toss them into a salad, or a cobbler recipe. You can incorporate chia seeds into a savoury recipe or a sweet recipe like in this lemon and vanilla chia pudding– whatever takes your fancy. Or you can simply add them into your yoghurt.
If you've purchased a larger batch of chia seeds than you know what to do with, then have a look at these overnight oats with chia and blueberries. Oh so good!
You can also add Nigella seeds into this recipe. Or use these Nigella seed substitutes.
how to store & freeze bread
This chia seed bread keeps quite well. If you store it in the open, the bread can last you generally up to three days before it starts to really dry out. However, if you take the proper precautions, it can last you a lot longer.
For instance, if you would like to store it in your kitchen cupboard, wrap it in a plastic bag. The trick here to keeping the bread moist and 'fresh' is to insert into the plastic bag a small cup of water. Seal the bag off completely, not allowing any air to escape.
Overnight, the chia seed bread will absorb the moisture from the water, keeping the bread nice and soft. This is one of those old kitchen hacks grandmothers used back in the day to keep their bread fresh.
Otherwise, if you've made a larger batch of bread, you can freeze it without any problems. The chia seed bread freezes very well. Just place the bread inside a freezer-friendly bag. You can freeze the bread for up to 6 months.
I recommend cutting up the large batch of bread into smaller sections and freezing them in sections.
First of all, it's going to be a lot more efficient when it comes to finding space for the bread in the freezer. Next, you can control your portion size and unfreeze only one batch at a time.
It's a lot more sustainable and you won't have to throw out any leftovers.
Wondering what to eat this bread with? Try some chicken liver pate!
What is your favourite way to use chia seeds?
Print📖 Recipe
Chia Seed Bread
- Total Time: 1 hour 40 minutes
- Yield: 24 servings
Description
Learn how to make your own chia seed bread. This easy low carb bread recipe is excellent for beginners and you can freeze it too.
Ingredients
- 500g (2 cups) Greek yoghurt
- 6 eggs
- 225g (2 cups + 4 tbsp) ground almonds
- 12g (1 tbsp) baking powder
- 5ml (1 tsp) salt
- 36g (6 tbsp) psyllium husks
- 60g (6 tbsp) chia seeds
- 30g (4 tbsp) mixed seeds
Instructions
- Line a 22cm/2lb loaf tin with parchment paper.
- Using a stand mixer, mix the eggs and yogurt until you reach an even consistency.
- Tip in the ground almonds, baking powder and salt. Mix.
- Add the psyllium husks, chia seeds and half of the seed mix.
- Preheat the oven to 170°C/150°C fan/340°F/gas mark 3.
- Scrape the dough into the lined tin and let it rest for 15 minutes.
- Once the time it up, sprinkle with the remaining mixed seeds and bake in the oven for 1 hour and 10 minutes, or until the bread is golden brown and a toothpick comes out dry when inserted.
- Serve warm with your favourite toppings. Alternatively, store in an airtight container for no more than 3 days.
Notes
- You can substitute the Greek yogurt with quark.
- You can use a combination of your favourite seeds to add to the bread as well as to top it with. In this case, I used pumpkin, sesame and sunflower seeds.
- This bread is freezer friendly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: German
Nutrition
- Serving Size:
- Calories: 120
- Sugar: 1.8 g
- Sodium: 124.6 mg
- Fat: 8.6 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 5.5 g
- Fiber: 2.6 g
- Protein: 6.1 g
- Cholesterol: 49.3 mg
Katja says
Delicious bread. Great just to dip into some olive oil. Freezes well 🙂
Michelle Minnaar says
So glad you liked it, Katja. Thanks for letting me know!
Darren Bourne says
In bread. I love how seeds can get nutty when made into toast.
Amy Stevens says
I like to put them on my cereal
Sometimes I make a chia seed pudding
LORNA WIL says
I use it with my Breakfast cereals and prridge.
Sayeed Rahman says
With my porridge
Theresa Thomas says
I love Chia Seeds on porridge
Sue says
Sprinkled on my granola
Rebecca Roberts says
I Bob them in smoothies and porridge love them
Tammy Neal says
In porridge x
Adrian Bold says
I add them to my yoghurts or porridge.
Natasha Cross says
I like using chia seeds in my porridge or in flapjacks
Sarah-Dawn Pope says
Oatmeal chia seed cookies, super easy to make and the kids love them
Megan says
I like chia seeds in porridge.
Emma Fox says
I have them with my yoghurt for breakfast most mornings
Dan says
Sprinkled in overnight oats to give breakfast a bit more of a health kick!
laura stewart says
fab in muffins 🙂 xx
Catherine Gregory says
I do chia seeds pudding in the fridge overnight. Great for adding to baked oats too
Toni W says
Sprinkled on top of porridge.
Julie Wilson says
I add them to blended fruit to make a pudding.
Lindsey Cross says
I love it in yogurt with other seeds and nuts
Kimberley ashe says
love to use chia seeds to create a healthier take on jam with fresh raspberries! It would go beautifully with your bread!!
Jeanette Leighton says
I love chia seeds in porridge and honey
Orange23 says
I like putting them on porridge as a topping with sliced banana
Stef Acaster says
I like to use chia seeds in overnight oats with fruit
Fiona Johnstone says
I add them to my yoghurt in the morning.
Stephanie says
On porridge
Mrs Rachael Sexey says
This would be delicious over porridge
Sandra Fortune says
Never tried any but thinking of making some home made bread and we love seeded
Olga carpenter says
Sprinkled on my porridge very tasty
Lucy Dorrington says
I like to sprinkle chis seeds on porridge
Hayley Lynch says
In Muffins
Amy Bondoc says
i use them in smoothies
Deborah Clarke says
I love chia seeds in my overnight oats. The perfect start to any day.
Laura Green says
i use them in a superfood shake!
Gaynor Vincent says
I love them as a treat rolled in coco powder and coconut
jacqui rushton says
In a superfood smoothie
Kellie Steed says
I love making a chia pudding for breakfast!
Charmian Filewood says
In muffins or maybe in my porridge
Fiona jk42 says
I like to add chia seeds to my porridge, and I also like to use them to make chocolate pudding.
Jean Anderson says
I would use them in home made cereal bars.
Astrid Charrier says
on breakfast cereal for me x
Karen R says
I love adding Chia seeds to my porridge xx
Jo Nichol says
I like them sprinkled over my porridge
JAMES HOLYLAND says
In my muesli
Ruth lee says
in my cereal
shellyg says
I like to bake with them and add them to muffins
dana says
I like them with porridge
Kirsty Bowers says
I sprinkle them on to my fruit salad
Paul Meulen says
In a smoothie with my favourite fruit
Hayley Payne says
I use mine in smoothies and overnight oats
Alan Bevan says
With yoghurt
Darren McNally says
Mixed into porridge
Avs says
With cereal and yoghurt for breakfast
Erica Hughes says
In overnight oats
Caroline Cordery says
I stir them into yogurt and leave overnight
Adele Knight says
In Breakfast Muffins
Sheri Darby says
I put them on porridge
James Travis says
Put them on my morning porridge
Lauren Old says
Scattered over a yoghurt
donna jones says
Raspberry ripple chia pudding
Sally says
Love these in a bowl of porridge to kick start the day x
Keith Hunt says
Only tried in a smoothy.
Caroline Signey says
In my morning smoothie
michelle o'neill says
in my yoghurt on my fruit at breakfast
Keith Hunt says
A friend made me smoothies
Sarah Fielding says
I love Chia Seeds in porridge, mixed with some fruit!
Victoria Prince says
I love chia seed pudding! I was introduced to it at a hotel a couple of years ago and wow. It was amazing, and so easy to make!
natalies says
sprinkled on porridge or bircher muesli
Carolyn E says
I like chia seeds mixed in my yoghurt or in my porridge
sue leake says
with my granola
Maurice Haigh says
chia seed fruit bowl
Sharon Herbert says
I've not tried chia seeds before but I'm going to try your chia bread recipe
Samantha M says
I love them in breakfast muffins.
claire woods says
Sprinkled on porridge
Margaret Gallagher says
Bteakfast topping love my chia seeds
Margaret Gallagher says
Love as a cereal topper
Natalie Burgess says
I love to use them in smoothies xx
Kristie Metcalfe says
I rather like Chia Seeds in my lemon muffins!
david cavender says
I love to use them in home made bread
Lynda Graham says
I love Chia Seeds with fruit and yoghurt at Breakfast or stirred into yoghurt itself.
Love how they 'pop' in my mouth.
clair downham says
in granola or smoothies
Amanda Statham says
With cereal and yogurt
Amanda Baggott says
I love them on porridge!
Sue says
I’m always looking for new recipes and new ingredients- never used chia seeds before, so looking forward to trying this.
john prendergast says
i put chia seeds in my porridge
Alice Gilkes says
I love chia seeds in bread. Definitely.
Tina H says
I love chia seeds in overnight oats. Very tasty and nutritious.
Dale Dow says
I love chai seeds in my muffins for a powerful boost!
Emily Hutchinson says
I just stir it into yoghurt but to be honest I'm not keen on the texture so the loaf might be better for me!
Helen Arlow says
I use chia seeds a lot, either in porridge or smoothies x
Julie Ward says
Never used them so I have no idea how to use them
Shawn Peterson says
Germans use them in their breads and other recipes. They’re packed full of protein and nutrients. For my daughter’s best friend, who is allergic to eggs, they make a great egg substitute when ground and mixed with water or oil. My daughter fell in love with Chia seed bread when in Germany. It’s delicious. Give chia anc flax seeds, too, a try.
Michelle Minnaar says
Thanks, Shawn. I'll give flaxseeds a whirl next time!
Kim Neville says
I have in smoothies
Georgina Jacobs says
I use them in smoothie recipes and it would be great to try out other ways too!
Ritchie says
I like to make chocolate chia seed pudding.
Martina Pichova says
I put a small handful in my morning porridge.
fiona waterworth says
I add them to my muesli
Hazel Rea says
I've never had Chia seeds yet. I think I would start by sprinkling them on my millet porridge.
Kim M says
Like baking with them, lovely in carrot and apple muffins x
Patrick Quilty says
i put chia seeds in smoothies
Elizm says
I've never tried them before, but I would love to find out. I imagine I would start by baking into bread as I make my own, or adding to my muesli and yogurt for breakfast
Carole Nott says
They would be perfect for bread making recipes
Sheena Batey says
On my breakfast yogurt
Elaine Savage says
I like Chia seeds in my homemade cereal bars
Heather Haigh says
I like chia seeds in a 'porridge' or in chia seed crackers made in the dehydrator. But I love the sound of this bread. I make a grain-free keto bread but this recipe sounds better - I have it printed off ready to try, thank you!
Rena Plumridge says
I have Chia seed every morning in my protein shake for breakfast
cheryl hadfield says
I would go savoury and serve with grated cheese and chutney
Romi says
I’ve tried every single low carb, keto bread recipe on the planet. At first they’re tolerable then morphs into something I just can’t eat. However, I am thrilled to find this recipe as it is absolutely the best!!! The mild neutral flavor and texture is wonderful! It toasts beautifully, it stores perfectly in the freezer and defrosts perfectly! I can keep it forever wrapped in the fridge and sliced as I want it. Amazing! Thank you!