Wheat Bread with Chia and Flax seed (With & Without Bread Machine)

Some of you following me on Instagram or Facebook might know that I had bought a Cuisinart bread machine recently. Since then, I have been frantically searching for a everyday bread recipe that was healthy as well as tasty. Finally, I have settled on this on this one because it yields a very beautifully risen, moist bread which our family loves. Hope you all like it too. Happy baking !

Recipe adapted mostly from Taste of Home

Ingredients
1/2 cup - Milk (70° to 80°)
1/2 cup - Water (70° to 80°)
1 - Egg, room temperature
3 tablespoons -  Honey
2 tablespoons - Butter, room temperature
1 1/2 teaspoons - Salt
2 cups - Bread flour 
1 cup - Whole wheat flour
2 teaspoons - Active dry yeast
Mix-in
1 tablespoon - Chia Seeds
1 tablespoon - Flaxseed meal
For brushing (after baking)
1 tablespoon - Butter, melted 

Yield: 1 loaf (1.5 pounds)

Directions for making bread with bread machine

• In bread machine pan, place all ingredients in order suggested by manufacturer. I have a Cuisinart CBK 200 and they recommend to add wet ingredients first followed by flour and yeast as listed in the ingredients list above.
• Select basic bread setting. I choose white bread cycle as wheat bread cycle is too long for this recipe.
• Choose crust color and loaf size if available. I choose light crust.
• Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). 
• Add the chia and flaxseed meal when the machine beeps for mix-ins.
• Once the bread is ready, take it out of the pan and brush melted butter on all side. This prevents the bread from drying out. Homemade breads are prone to drying and hence I do not recommend skipping this step. You can use extra virgin olive oil too.

Directions for making bread without bread machine

• Add yeast to warm milk, water and honey mixture and let it stand for about 5 minutes or until the yeast starts to become frothy.
• Add bread flour, wheat flour, chia, flaxseed meal, salt and butter in a large bowl. 
• Make a well in the flour and to this add beaten egg and yeast mixture. Mix and form a dough. Add 1 to 2 tablespoons of water or flour depending on the texture of the dough. 
• Transfer the dough to a big greased bowl. Cover it and allow it to double its size.
• Punch the dough and shape the dough like a loaf and transfer it to a greased oven safe dish. If you wish, you can shape the dough like a Boule (artisan free form loaf)
• Let the loaf rise a second time and allow it to double.
• Bake at 375° for 40-45 minutes. 
• Once the bread is ready, take it out of the pan and brush melted butter on all side. This prevents the bread from drying out. Homemade breads are prone to drying and hence I do not recommend skipping this step. You can use extra virgin olive oil too.

Notes and Tips

• I used King Arthur unbleached bread flour. 
• You may substitute all purpose flour / maida instead of bread flour but your bread might not rise as much as it would for bread flour.
• I used Aashirwaad wheat flour.
• You can use this recipe for dinner rolls.