Honey Oatmeal Bread with Chia Seeds

We've been hearing a lot about chia seeds; we know you have, too. They're supposed to be full of all sorts of good-for-you stuff. So we thought we'd try a recipe and see what the fuss is all about. This bread recipe is adapted from a blog called A Little Bit Crunchy. We found it on (where else?) Pinterest and tested a few versions until we found one that worked. Not too dry, not dense. Read: baking at altitude is testy!

The recipe is pretty simple and requires no kneading - gotta love that. Just a few simple, basic ingredients aside from the chia seeds (which we found at Sprouts, by the way).

thanks to Brad Buchanan for the delicious honey!

rising dough

It's a hearty bread with a crusty crunchy surface that you'll want to smother in butter and dredge through a hot bowl of thick chili or stew. You don't really notice the texture or taste of the seeds, but when you rescue your trapped grandmother from a burning car the next day you'll know they're working.



Honey Oatmeal Bread with Chia Seeds

Ingredients
1 3/4 cups warm water
1 Tbsp honey
1 package of Fleischmann's active dry yeast (about 2 1/4 tsp)
2 cups whole wheat flour
1 cup quick cook oats
1 1/2 tsp salt
1 1/2 tsp chia seeds
3 Tbsp melted butter (optional - omit if you're allergic to dairy)

Directions
Combine dry yeast with warm water and honey. Allow yeast to bloom (5-10 minutes).
Combine flour, oats, salt, and chia seeds in a large bowl. Add the bloomed yeast and stir well.
Preheat the oven to 350.
Butter an 8-cup loaf pan, add the dough, cover w/ plastic wrap, and allow to rise for 30 minutes.
Remove the plastic wrap.
Pour the melted butter over the top of the bread (this step is optional).
Bake for 35-40 minutes.