Chia Seed Bread?

July 26, 2026 · Bread making

Today's attempt is basically a combination of the thigns I've tried so far. The dough overall was less sticky than yesterday and easier to work with. The chia seeds are just for added fiber and to test addins. The main thing I wanted to find out was whether backing powder + yeast makes a significant difference. Thus far it's been one or the other.

Attempt #4

Prep Work
Finished Product

Basic Bread

Proof: Overnight + 1.5 hours Cook: 14 min at 350°F

Ingredients

  • 300g all-purpose flour
  • 150 ml water (approx.)
  • 1 packet yeast
  • 30g chia seeds
  • 30g white sugar
  • 15g baking powder
  • 1 egg

Instructions

  1. Mix yeast, sugar, water in a bowl and leave it for 3 mintues
  2. Mix flour, chia seeds, baking powder, egg, and yeast mixture, and fold until a dough forms
  3. Proof 90 mintues
  4. Preheat air fryer to 400°F.
  5. Cook at 350°F for 14 minutes.
  6. brush the top with toasted sesame oil(or maybe bacon grease??)
  7. Cook at 400°F for 2-3 minutes.

Thoughts

This is, by far, the best loaf yet! It about doubled in size during proofing and rose pretty well during baking. This is also the most shaped loaf I've done as it wasn't too stiff or too sticky and I was able to actually make it loaf shaped :-)

Yeast plus backing powder seemed to work fairly well and the chia seeds held up. I was curious how if they would have a negative effect, as they tend to gather up moisture, but it seems like they didn't.

I'll consider this my first proper bread recipe, and probably continue expanding on it with mixins. It feels like a solid "daily" though.