No-Knead Chia, Flax, and Oat Bread
Packed full of heart-healthy omega-3 fatty acids from a mixture of pumpkin and sunflower seeds, and a healthy dose of fibre from the chia and flax, a ...slice of this bread is guaranteed to satisfy. This recipe was inspired by the iconic “Life Changing Loaf of Bread” from the blog My New Roots. Our version uses strong wholemeal flour and yeast, delivering a lighter texture than the original, without scrimping on nutrition. Read more Packed full of heart-healthy omega-3 fatty acids from a mixture of pumpkin and sunflower seeds, and a healthy dose of fibre from the chia and flax, a slice of this bread is guaranteed to satisfy. This recipe was inspired by the iconic “Life Changing Loaf of Bread” from the blog My New Roots. Our version uses strong wholemeal flour and yeast, delivering a lighter texture than the original, without scrimping on nutrition.
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NUTRITION PER SERVING (Read more)
Notes
To freeze, slice and place small pieces of baking parchment in between to prevent sticking.
If using GF flour add an extra 50ml of water.
Alternatives:
pumpkin and sunflower seeds - chopped nuts of choice
maple syrup - honey, coconut sugar, white sugar
strong wholemeal flour - gluten-free flour (we use Dove’s farm)
points
fats
seeds
Ingredients
Method
Gather and prepare your ingredients.
Line a 12 x 22 x 6cm loaf tin with parchment paper.
Place the flour, oats, seeds and salt into a large bowl and mix to combine.
Place the water, yeast and maple syrup into a jug and whisk to break up the yeast. Pour the liquid into the dry ingredients, and stir to combine. The mixture will be quite wet and sloppy at this stage.
Scrape into the prepared loaf tin. Dip a spoon into water and use this to smooth out the surface.
Set aside to prove overnight, or for at least six hours. As this is a dense loaf the rise will not be dramatic, but it should be slightly puffier. If you poke it with your finger and an indentation remains, it’s ready for the oven.
Heat the oven to 220°C / 200°C fan. Bake for 55-60 minutes until darkened. To test readiness, remove the loaf from the tin and knock it gently on the bottom, it should sound hollow. Allow to cool completely before slicing.
Notes
To freeze, slice and place small pieces of baking parchment in between to prevent sticking.
If using GF flour add an extra 50ml of water.
Alternatives:
pumpkin and sunflower seeds - chopped nuts of choice
maple syrup - honey, coconut sugar, white sugar
strong wholemeal flour - gluten-free flour (we use Dove’s farm)
User comments (8)
The bread tastes nice but I used a loaf tin liner and it has completely stuck to the bread. I will have to trim the crusts! Will try a different liner next time.
Easy and delicious! I used stock from cooked chickpeas in place of just water (would use veg stock water too) - definitely will make again, after I’ve tried the other variations 😋👍
Excellent- a lazy bread that is so nice and healthy. It lasted for quite a few days!
Really liked it and definitely need to soak. Is there a cheaper way to make it to, Essie Ron the pocket.
Really nice , keeps well and easy to make ..
Suggest setting the ingredients list permanently to 8 or 10 people otherwise the quantities are far too little for 2 or 4 persons. Loaf held together really nicely.
Absolutely delicious. Heavy, dense, tasty.
Lovely recipe - just what I want. Easy, healthy, nothing I can't find in nearby shops, tastes wonderful. I've baked bread all my long life and this is the favourits. Next I like kartoffelbrot, then plain wholemeal, then white bread is pretty good too - the right bread for the right time. I think this trumps the rest because it has all the good things the others have - and it's a lot easier too.