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This Chia and Linseed Bread is an instant new favourite of mine! I absolutely love this loaf! It is so easy to make, tastes amazing, and is full of healthy seeds and oats. This Chia and Linseed Bread is definitely going to be a new staple in this household!
I love fresh bread and genuinely think it should be a crime to toast bread on the day it’s been made! This loaf stays very fresh for a few days, so I’d actually discourage you from toasting it and just enjoying it in all its glory! However, after a few days (if it even lasts that long), I guess toasting could also be an option…
The Chia and Linseed Bread Ingredients
As you can perhaps guess from the name, chia seeds and linseeds are two main components of this bread. The chia seeds are soaked overnight so that they can swell up and absorb loads of liquid. In this recipe I used milled linseeds, which are also briefly soaked with the dried yeast just before making the dough.
Weigh all the ingredients into a bowl… 
…then add the soaked chia and linseeds. 
Grease and sprinkle the tin with seeds, oats and salts. 
Leave to prove for another hour.
I also added some porridge oats to the bread dough, and use (wholemeal) spelt flour to bake this bread. To up the nutritional content of the bread, I would highly recommend using the spelt flour, alternatively some wholemeal flour would probably work well, too.
Finally, the other, perhaps slightly unusual, ingredient in this bread is Quark. I have mentioned this on my blog before, as it is used in many traditional German baking recipes, e.g. this Baked Chocolate Cheesecake. Quark is a type of dairy product, think of it as a cross between soft cheese and yoghurt. Thick in texture, high in protein, and low in fat. Two dollops of this give the bread dough a lovely consistency!
Perfect for Sandwiches and Soups!
This Chia Seed and Linseed Bread is baked in a loaf tin, hence it is the perfect shape for slicing and making sandwiches! You can go all out, but I love playing it simple and just eating it with soft cheese and some sliced tomatoes! Deeelicious!
The bread would also be great served with some homemade soup! I have posted some of my favourite soup recipes on my blog before, so make sure to check out my Red Lentil Soup or Grandma’s Thick Vegetable Soup!
Another fantastic option would be to serve this bread for breakfast! Either top with avocado and egg or smoked salmon for a healthy option, or spread honey, jam or Nutella on top! I also highly recommend the combination of Biscoff spread and banana!
More Bread Baking Recipes
Bread is my jam (no pun intended)! I simply LOVE baking bread and am always trying new recipes whenever I can. I do have a few favourites that I make time and time again, so make sure you check out the recipes for those below:
- Crusty Sourdough Loaf
- Wholemeal Sourdough Baton
- Seeded Sourdough Bread
- Rye Sourdough Loaf
- German “Laugenbrezeln” (Pretzels) | German Baking Classic
- “Muntermacher” | Mixed Seed and Carrot Bread
- 3-day Crusty French Baguettes (totally worth it!)
- Italian Rosemary Focaccia Bread
- Pesto Star Bread
- German “Bauernbrot” | German Baking Classic
- Cheddar Cheese and Chive Soda Bread
- Twist Bread – 3 Ways (plain/seeded, black olive, rosemary & sundried tomato)
- Pumpkin Seed Sourdough
- Olive Ciabatta Bread Sticks (with homemade Tzatziki) | Bake Off Technical Challenge
Chia and Linseed Bread | Healthy Seeded Loaf
Recipe
Ingredients:
FOR THE BREAD:
- 400ml water
- 35g (3 tbsp) chia seeds, plus a few extra for the tin
- 60g milled linseed
- 1 tsp dried fast-action yeast
- 400g spelt flour
- 150g porridge oats
- 10g fine sea salt, plus a few extra for the tin
- 2 heaped tbsp Quark (alternatively, use thick Greek yoghurt)
- 1 tbsp runny honey
- 3 tbsp olive oil
- Coarse sea salt, for the tin (optional)
YOU WILL ALSO NEED:
- 1 large baking bowl
- Measuring jug
- 2lb (25cm long) loaf tin
Method:
- The night before, weigh the chia seeds into a bowl and add 200ml of the water. Leave to soak at room temperature overnight.
- The next morning, fill a measuring jug with another 200ml of lukewarm water, and add the milled linseed and dried yeast to it. Stir, and leave to sit for 15 minutes while you weigh out the other ingredients.
- Add the flour, oats, sea salt, quark, honey and oil to a large mixing bowl. Then pour in the linseed mixture and add the soaked chia seeds. Knead with the dough hook attachment of an electric mixer for about 5 minutes until smooth and slightly less sticky. Cover with a clean tea towel and leave to prove for 1 hour.
- Lightly grease a 2lb loaf tin with some melted butter or some cooking spray. Sprinkle some more chia seeds, porridge oats and the optional course sea salt over the base and sides of the tin so that they stick to the butter/cooking spray.
- Transfer the dough to the tin and spread out evenly, then spray/sprinkle a little water over the top and scatter over a few more seeds, oats and salt.
- Cover and leave to prove again for 1 hour.
- Preheat the oven to 200°C/180°C fan.
- Bake the bread in the preheated oven for 40-50 minutes until well-risen and golden brown.
- Leave to cool in the tin for 15 minutes, before transferring to a wire rack to cool completely. Wait until the bread has completely cooled before slicing. Enjoy!
