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Chia Seed Bread

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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. 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 – 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.

How would you serve your chia seed bread? Would you go sweet or would you go savoury? Let me know in the comments section below.

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Chia Seed Bread

★★★★★

4.9 from 9 reviews

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 24 servings 1x
Print Recipe

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.

Scale

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

  1. Line a 22cm/2lb loaf tin with parchment paper.
  2. Using a stand mixer, mix the eggs and yogurt until you reach an even consistency.
  3. Tip in the ground almonds, baking powder and salt. Mix.
  4. Add the psyllium husks, chia seeds and half of the seed mix. 
  5. Preheat the oven to 170°C/150°C fan/340°F/gas mark 3. 
  6. Scrape the dough into the lined tin and let it rest for 15 minutes. 
  7. 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. 
  8. 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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: German

Keywords: chia seed bread, gluten free bread recipe, low carb bread recipe

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Reader Interactions

Comments

  6. 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!

    Reply

  10. 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

    Reply

  21. 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!

    Reply

  26. Sue says

    I’m always looking for new recipes and new ingredients- never used chia seeds before, so looking forward to trying this.

    ★★★★★

    Reply

  29. 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.

    Reply

  41. 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!

    Reply

  87. 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!!

    Reply

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