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 ...
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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.
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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Plantpoints
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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.
You can use chopped nuts of choice instead of pumpkin and sunflower seeds if you prefer.
Plantpoints
fats
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.
You can use chopped nuts of choice instead of pumpkin and sunflower seeds if you prefer.
User comments (27)
So good! Mine didn't rise all that much but boohoo, I probably just suck at cooking. Missing a bit of that je ne sais quoi -- could probably do with a touch more sweetness?
It was delicious when toasted! I would add a pinch of salt to the dough but that’s my only edit. Will make this again!
This is quite good - I am a bread baker, so I added 1 tsp of vital wheat gluten to give it a little more rise and I stirred it until I could see the gluten strands form. Doing this it only needed 2 hours to rise, which is what I was aiming for because I wanted it faster. None of this is necessary though, just a cheater for faster bread 😊
Very easy and tasty! I used gf flour
Had no pumpkin seeds so doubled up on sunflower seeds. Such an easy, tasty and healthy loaf. Could become my new staple. I think it’s knocked Doctors daily bread off the top spot!
So simple to make. Used gluten free flour so increased water as advised. It sat for 9-10 hours before baking for 55mins. I’ve had one slice so far with a thin spread of butter - it is delicious
So tasty and really filling!! Thoroughly enjoyed this with some salad for lunch today.
Done this a few times and always delivers, it is dense, but with butter and toppings is amazing
Love that it's so easy to make, so will definitely make again. I left it for the 6 hours, baked in the air fryer at 200° for 55 minutes and it was perfect.
Great taste and minimal prep and washup.
Nice, will cook it again. Earthy, dense and crunchy. Not sure anybkdy else in mg family will like it, but that is ok as freezable. Thank you
The instructions said the mix would be soupy but I found my mix dry. I was a bit worried that it would be a brick after cooking it. The loaf was heavy but, surprisingly not too heavy. I didn't have milled flaxseed so, I used milled psyllium husk & it worked. One thing I missed with the taste was a more sweetness but, the second piece I had I put jam on it. This made it more palateable. It was fine without jam & excellent with the jam.
I did the recipe for two and it made a very small loaf. I had to put it into the smallest container. I had to bake. The taste is fine and it was flat, but I was able to cut it in half into two pieces and then I sliced it into for my personal slice. I was concerned about The 220 C exchange to 428F so I baked mine at 350 F for 35 minutes. Baking such a small loaf for 55 minutes would not have worked out. I’m sure. So when the ingredients change, so should the time to cook or it’s just not gonna work out. I will get a smaller loaf pan or cook this in a muffin pan next time
1st time cooking bread excellent result.
Even toasted one slice this morning.
Local Aldi had 8 x 7g yeast packages.
All other ingredients I had or was easily purchased locally.
Easy to do, strong taste but easy to keep in freezer
My first attempt at making any type of
Bread and it turned out great. We will be adding this to our meal plan staple. Everyone in the family enjoyed it.
Easy to make, very tasty, keeps well in the bread bin
First bread I’ve ever made! Very simple to do, flexible ingredients so looking forward to experimenting a bit. Came out of the pan easily. Tasted great. Recipe doesn’t seem to come up though when I search on app - I have to go back to email from a few weeks ago to find it.
Easy and quick to make. Nice ‘nutty’ taste from all the seeds. I used 2.5g dried yeast as I didn’t have access to fresh yeast and rose ok whilst pre cooked and baked lovely.
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.