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Donna R. Luis

Easy German-Style Chia Seed Bread

A moist, nutty chia seed bread made with Greek yogurt, eggs, ground almonds, psyllium husks, chia seeds, and mixed seeds. It bakes into a golden, hearty loaf with a tender interior and crunchy seeded topping.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Breakfast
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g 2 cups Greek yogurt
  • 6 eggs
  • 225 g 2 cups + 4 tbsp ground almonds
  • 12 g 1 tbsp baking powder
  • 5 ml 1 tsp salt
  • 36 g 6 tbsp psyllium husks
  • 60 g 6 tbsp chia seeds
  • 30 g 4 tbsp mixed seeds, divided

Equipment

  • 22cm / 2lb loaf tin
  • Parchment paper
  • Stand mixer
  • Mixing bowl
  • Spatula
  • Toothpick
  • Oven
  • Airtight container for storage

Method
 

  1. Prepare the Loaf Tin: Line a 22cm / 2lb loaf tin completely with parchment paper.
  2. Mix the Wet Ingredients: Add the eggs and Greek yogurt to a stand mixer and mix until the mixture is smooth and evenly combined.
  3. Add the Almond Mixture: Add the ground almonds, baking powder, and salt to the yogurt and egg mixture. Mix until incorporated.
  4. Add the Seeds and Psyllium: Mix in the psyllium husks, chia seeds, and half of the mixed seeds until the ingredients are evenly distributed throughout the dough.
  5. Preheat the Oven: Heat the oven to 170°C / 150°C fan / 340°F / gas mark 3.
  6. Rest the Dough: Scrape the prepared dough into the parchment-lined loaf tin and leave it to rest for 15 minutes.
  7. Add the Seed Topping: Sprinkle the remaining mixed seeds evenly over the top of the rested dough.
  8. Bake the Bread: Place the loaf in the preheated oven and bake for 1 hour 10 minutes, or until the bread is golden brown and a toothpick inserted into the loaf comes out dry.
  9. Serve or Store: Serve the bread warm with your favorite toppings, or place it in an airtight container and store it for no more than 3 days.

Notes

  • Greek yogurt can be replaced with quark if preferred.
  • Use your favorite combination of seeds for both the loaf and its topping.
  • The original recipe uses pumpkin, sesame, and sunflower seeds as the mixed-seed combination.
  • Allow the dough to rest for the full 15 minutes before adding the remaining seeds and baking.
  • Bake until the loaf is golden brown and a toothpick inserted into the bread comes out dry.
  • Store the finished bread in an airtight container for no more than 3 days.
  • The bread is freezer friendly.