Description

This wholesome Oatmeal and Chia Bread is a nutritious and hearty loaf that combines the fiber-rich goodness of rolled oats and chia seeds with the light texture of all-purpose or whole wheat flour. Naturally sweetened with honey or maple syrup and enhanced with a hint of cinnamon, this bread features a soft crumb and a crisp crust, perfect for breakfast or sandwiches.

Ingredients

Scale

Oat and Chia Mixture

1 1/2 cups rolled oats
1/2 cup chia seeds
1 1/2 cups warm water

Yeast Activation

1 tablespoon active dry yeast
2 tablespoons honey (or maple syrup for a vegan option)
1/2 cup warm water (for yeast activation)

Dry Ingredients

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)

Other Ingredients

1 tablespoon olive oil or melted coconut oil

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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, indicating it is active.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, salt, cinnamon (if using), baking powder (if using), and oat flour (if using) until well combined.
Combine the ingredients: Add the oat-chia mixture and the activated yeast mixture to the dry ingredients. Stir well to combine. Add the olive oil or coconut 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, sprinkle a little more flour, a tablespoon at a time, until manageable.
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 to 1.5 hours, or until it has doubled in size.
Shape the dough: After the first rise, punch the dough down gently to release air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
Second rise: Cover the loaf pan with a towel and let it rise again for 30-45 minutes, or until the dough has risen just above the top of the pan.
Preheat the oven: While the dough is rising for the second time, preheat your oven to 375°F (190°C).
Bake the bread: Place the loaf pan 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. Alternatively, use an instant-read thermometer to check that the internal temperature has reached approximately 190°F (88°C).
Cool the bread: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and ensures the crust remains crisp.

Notes

For a vegan version, substitute honey with maple syrup and use coconut oil instead of olive oil.
Whole wheat flour can be used instead of all-purpose flour for added fiber and nutrients.
Optional cinnamon and baking powder help enhance flavor and rise but can be omitted if desired.
If the dough is too sticky, add flour gradually during kneading to reach the right consistency.
Use warm water (not hot) to activate yeast properly and to soak chia seeds and oats.
Oat flour is optional but helps lighten the texture of the bread.
Allow bread to cool completely before slicing for best texture.