Honey Wheat Bread With Chia and Flax

"This bread is hearty and nutritious. The honey lends excellent flavor, while the chia gel and flax meal give it a nutrional boost. It is great as a sandwich bread or toast."
photo by Soulflower photo by Soulflower
photo by Soulflower
photo by block21 photo by block21
photo by Soulflower photo by Soulflower
photo by Bonnie G #2 photo by Bonnie G #2
photo by Kristiano129 photo by Kristiano129
Ready In:
3hrs 10mins
24 slices




  • Place all ingredients into bread machine in the order listed and mix on the "dough" cycle. Punch down dough after the cycle is complete and roll into a sandwich loaf and place in a well-greased bread pan. Allow dough to rise in a warm location for about 45-60 minutes, then bake at 375 degrees for 40 minutes.
  • Optional - brush the dough with milk or egg wash prior to baking.
  • * Note - prior to making this recipe, soak chia seeds in water to create a chia gel. I keep a fair amount of chia gel in my fridge and use about 2 tbsp of chia gel in this recipe, however food.com does not recognize Chia Gel as an ingredient.

Questions & Replies

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  1. Dani E.
    I really love this recipe! I substituted the chia gel for a flax and chia blend, but it worked just as well. The recipe was easy to follow and the Bread was delicious and nutritious! Thank you Kristiano129!!
  2. Gail R.
    Loved this bread! the rise, the taste, the flavor, YUM!
  3. GetYourOwnName
    This is a really good recipe. I've made it twice in two days. The first time I made it as is, the second time I couldn't resist tweaking it, of course! I substituted half the milk for water, and reduced the honey to 2 Tbsp, which was still plenty sweet. Instead of flax seed meal, I used 1/2 cup of crushed pumpkin seeds and sunflower seeds, and then I substituted spelt flour for the wheat flour. Both are yummy. Thank you for the original recipe.
  4. Bonnie G #2
    This is a really poor photo, but my family attacked this bread before I could even get a photo so it was all I had. But maybe not a great photo but certainly a great bread. Perfect for toast, sandwiches or just eating plain. This is a real keeper and I'll be making again and again. Thanks so much for posting this. Turned out soft and full of flavor and was gone in one day.
  5. cyntan2002
    I have made with 1/2cup of chia seeds instead, as i don ve flaxseeds around. The bread turn out to be quite moist at the bottom? baked at 190c for 40mins. Pls do shed some light here? Thanks


  1. GetYourOwnName
    Used spelt flour instead of whole wheat; used part water instead of all milk, used less honey



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