Aug 132012

I recently started to add chia seeds to our morning oatmeal…and decided to make a loaf of Asian bread with chia seeds.
I used the water roux method for the bread dough, therefore the crumb of the bread is soft and cottony, and the texture of this bread will not change for a few days.
This is simple since I did all the kneading of the dough in the bread machine and just let it proof out and molded into the Pullman pan.


Water roux
75 ml of water
15 g of bread flour


4 teaspoons chia seeds in 1/3 cup of water for at least 15 minutes

2 ¼ cups bread flour
¾ teaspoon salt
1½ tablespoon sugar
2 tablespoons dry milk
1½ tablespoon butter
1½ teaspoon dry yeast
1 large egg and complete to 100 ml with water


Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65oC (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.


In the bread machine bucket, add the water roux, and all the other ingredients, except for the butter.

Turn the machine to knead mode until it forms soft dough. Add the butter and let it knead until the butter incorporates to the dough.

Remove the dough and place in a bowl by covering with a plastic film.

Let both dough proof until the dough double to its original size.

Knock back the dough and split into 4 balls and let it rest for 5 minutes on the counter.

Flatten the ball and shape like a Swiss roll, flat again and roll it again like a Swiss roll.

Place the Swiss rolls into the Pullman pan and let it rise until almost 90% to reach the rim of the pan. Cover the pan and bake in a preheated oven of 350 for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool.

If you enjoy the Chia Seed Sandwich Bread you might to check on the Asian Style Sandwich Bread or Red Bean Buns.

Curiosity Corner Jan 2013
Did you know that chia seed is from the mint family? The chia seed is rich in omega-3-fatty acids, the healthy fat found in fish.

Thank you for stopping by Simple Recipes and have a great week!

  64 Responses to “Chia Asian Sandwich Bread”

  1. This looks heavenly Juliana! Your breads always melt my mouth and have me dreaming of them. I am so glad you shared that info on Chia seeds. I had no idea! Mint family?! Who knew?

  2. This looks amazing! Thank you for sharing :). Glad I found your awesome blog!!

  3. Your bread looks delicious, especially with the PB&J – wish I had a couple of sandwiches like this for lunch!

  4. i never had chia seeds, so do they taste minty? wow, i love your square loaf, it’s not easy to get a square top on the loaaf too! wonderful!

  5. That looks SO soft! I’m amazed.

  6. So utterly soft and delicious 😀
    Choc Chip Uru

  7. Using water roux in bread making, this is a new method to me. Your bread sure looks tender and yummy. Had no idea chia belongs to the mint family. Learned 2 things today, thanks.

  8. Hi Juliana, You always make such soft delicious bread. This is a smart way to introduce more nutrients to the loaves, plus the “freckles” look great! I had no idea that chia was a part of the mint family, either.
    Enjoy your week!

  9. What a lovely loaf of bread this is! It looks so soft and delicious…and so healthy too with the addition of chia seeds!

  10. Chia seeds are so good for us! I love that you’ve added them to bread. Looks really good, Juliana!

  11. This looks super soft! I need to get some chia seeds!

  12. lovely looking bread looks amazingly soft

  13. The chia seeds look great in the bread. The crumb looks tender and lovely too!

  14. Chia seeds sure have become the new hot thing. Your trendy bread looks beautiful. 😉

  15. I’ve never had chia seeds but they look so good in that light, delicious bread. Especially with the peanut butter and jelly!

  16. I love homemade bread, but never had chia seeds in bread. Sound really yummy.

  17. Yummy!! That PBJ is calling my name 🙂
    Miriam@Meatless Meals For Meat Eaters

  18. I had promised myself i’d try these chia seeds but did not have any idea how! Thanks for a great idea and recipe!

  19. You had me with the chia seeds! Now I have to somehow find them here and make this bread Juliana! I am really curious! It looks perfect!

  20. I’ve never made bread with chia seeds but I will definitely be doing it this week. Sounds good!

  21. Hi Juliana,
    Your bread looks so delicious and light!!

  22. What beautiful looking bread. I don’t think I’ve had chia seeds before in bread but these must give great flavour xx

  23. The bread looks great! I still haven’t tried chia seeds…

  24. wow this is such a great idea! I’ve only had chia seed in lemon water

  25. Love the look of your homemade bread, Juliana! The texture looks awesome!

  26. Oh!! I’ve seen chia seeds in some other blogs but didn’t know what it was. Then you shared this bread, and I totally know what it is!!! It didn’t click me until I saw your post that I did have chia seeds before. Haha. I wonder what kind of seeds they are, but now I know. Your bread looks great for sandwiches. I can totally imagine using it for Japanese style sandwiches. I have an old bread machine that was given by my friend. I need to take that out from storage and make a use of it!

  27. Really cool bread, never saw an Asian bread recipe before. I have been trying to add chia seeds to my food too. Have a great week!

  28. What a great use of chia seeds. I have a whole bag that I still can’t get myself to just put in water and drink…think this might be the way!

  29. I have recently given a sample pack of chia seeds but have tried cooking or eating them yet. Seeing your bread now, I would love to use the sample pack now to bake a beautiful loaf like yours.

  30. Love the addition of chia seeds in this bread.

  31. I am curious to bake with chia seeds! Your bread looks just scrumptious!

  32. This looks like a very tasty and pretty looking bread!

  33. Dear Juliana,

    I also read about the incredible healthy benefits of chia seeds, not to mention it is also my mother maiden name 🙂

  34. The “freckles” caption is really funny! Super recipe, and pretty easy to do (always something I’m interested in!). Looks like it has terrific flavor. Thanks for sharing.

  35. Looks so soft and fluffy, my kind of bread. 🙂

  36. I’m still pretty intimidated by the water roux- method of bread making, but it creates such incredibly soft, fluffy-looking loaves, I’m just dying to master it. Plus, throw in a handful of chia and it makes an already enticing recipe irresistible. That’s such a good idea (and great way to bump up the nutrition at the same time).

  37. I actually like chia seeds. I add them to my smoothies. Great idea to add them to a bread recipe.

  38. Probably this is the only ‘freckles’ I’d love to have, and I like the idea of adding jelly too.

  39. i’d eat your freckled bread to match my freckled face. 🙂

  40. Very healthy! I’d eat this in a heartbeat!

  41. I’ve never tried a water roux to make bread but the texture of yours makes me very interested to try! I’ve seen the chia seeds at our local store too. Thank you for the recipe, Juliana!

  42. The water roux is really great and works for me every time. Your sandwich bread looks moist and soft. I will have to try chia seeds one of these days.

  43. What lovely bread…the crumb looks just perfect for sandwiches and I love that you added chia seeds, too!

  44. Ben would love this! He loves soft pillowy bread!

  45. This bread looks amazingly soft and delicious!

  46. This looks so good. Is it the tang zhong method you used?

  47. What a great idea! It makes the bread look so cute too:) Thanks for sharing, I’ll have to give it a try soon.

  48. This is great looking bread Juliana – so light and fresh.

  49. I love bread using the water roux method too, they are so soft and fluffy, just like yours is, with the chia seeds, it is even more healthy!

  50. What a terrific idea, Juliana!!! I just bought some Chia seeds to experiment with and lo and behold, I find your inspiring recipe. I’ve just bookmarked it and when I muster the courage to “fire” up that bread machine I picked up I will be throwing those Chia seeds right in!

    Thank you so much for sharing…It sounds heavenly…

  51. I also am in love with chia seeds! They are wonderful, hey? Your beautiful chia creation looks splendid, Juliana!
    I must make this soon! 🙂 Have a great & fun weekend; my friend! 🙂 xxx

  52. Dude. I’ve been trying to find chia seeds for 2 months! They don’t exist on this island. Ugh. Apparently they’re like super healthy. They look absolutely fabulous in this delicious bread, that’s for sure 🙂

  53. Very interesting and unique bread! The pb&j looks very yummy on this bread!

  54. I have been seeing chia seeds in my organic shop for quite a long time, but haven’t used them yet. Thanks you for this great original idea. The bread looks extremely soft and irresistible.

  55. I’ve been meaning to buy some chia seeds – they are such a super food! Homemade bread is the best – looks delicious!

  56. Love how you ate with a good slab of peanut butter and jelly – a perfect choice 🙂

  57. Nice bread!! What if I don’t have dry milk powder? Can I use fresh milk?

  58. Hi Leemei,
    I would use milk instead of water to accomplish the same taste, after all once the dry milk dissolves in water it is milk 🙂
    I hope you try this recipe because it is really good.

  59. Hi Ivy…
    Yes, it is the tang zhong method that I used for this bread…the texture is amazing…indeed soft and cottony.

  60. Hi Juliana, your bread look excellent. Very cottony soft.

    Have a nice weekend, regards.

  61. What does this mean “1 large egg and complete to 100 ml with water” Also, do you think I can skip the egg? My son has severe allergy but I am in search of the softest bread and yours is one of them ! Also, why do you put into 4 balls? Why not just one big bill like a regular loaf? Just curious if I could do it this way. Less work and plus, I am not good at shaping them for some weird reason. Cheers

  62. Hi Farzana,

    First of all thank you so much for stopping by and requesting further information about the Chia Asian Sandwich Bread.

    What I mean by “1 large egg and complete to 100 ml with water”, break the egg in a measurement cup and complete to 100 ml with water.

    Yes, you can omit the egg, and use only water, in that case use 100 ml of water or milk if you prefer.

    I like to divide into 4 balls, so the loaf looks nicer, and easy to handle. The size of the balls do not have to be exact the same. With the initial dough, make a big ball, then cut into four by splitting in half and then cut each half into another half.
    But if you prefer of course you can just make as a regular loaf.

    I hope I could answer your questions, and please let me know if you need any more clarification.

    I hope your son likes this bread, it is indeed very soft and cottony.

    Again, thank you for your visit and hope your try other recipes as well.

  63. […] Soft and Cottony Chia Asian Sandwich Bread from Simple Recipes | Simple Recipes […]