Chia Farro Seed & Grain Bread

This bread is loosely based on my Mom’s Full-Grain Bread from The Bread Book. I wanted to make something similar to the Whole Grain 15 Grain Bread we buy from the store. I used a bunch of ‘spare parts’ ingredients laying around including chia seeds and a bag of whole grain farro, as well as some millet flour (left over from the “Millet Molasses Bread” recipe).

More about chia and farro


Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th-century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested it was as important as maize as a food crop. Ground or whole chia seeds are still used in Paraguay, Bolivia, Argentina, Mexico, and Guatemala for nutritious drinks and as a food source. (source)


Farro is a food composed of the grains of certain wheat species. The exact definition is debated. It is sold dried and is prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. (source)

Note: not to confused with Mia Farrow.

Chia Farro dough in well-greased pans
Chia Farro dough in well-greased pans
Fresh out of the oven. Ooh, I like the X-shaped slits!
Fresh out of the oven. Ooh, I like the X-shaped slits!

My Mom’s Full-Grain Bread recipe was based on the “Poulsbo Bread” made in a well-known Scandinavian bakery in Poulsbo, Washington. Like the last recipe on this site, I made this one as a half-recipe and by hand instead with a mixer.

Chia Farro Seed & Grain Bread

This bread is loosely based on my Mom's Full-Grain Bread from "The Bread Book." I used a bunch of 'spare parts' ingredients laying around including chia seeds and a bag of whole grain farro, as well as some millet flour.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 3 medium loaves
Author Mark Oppenneer


  • 2 cups water
  • 1 cup honey
  • ¼ cup vegetable oil
  • ¼ cup chia seeds
  • ¼ cup sesame seeds
  • ¼ cup quinoa
  • ½ cup cracked whole grain farro *
  • ½ cup thick rolled oats
  • 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
  • ½ cup warm water about 110 degrees
  • ½ cup whole wheat flour
  • ½ cup buckwheat flour
  • ¼ cup millet flour
  • 2 large eggs lightly beaten
  • 2 teaspoons salt
  • 5-6 cups unbleached flour
  • EGG WASH: 1 egg white beaten with 1 tablespoon cold water


  1. Lightly toast the chia seeds, sesame seeds, and quinoa.
  2. Bring the 2 cups of water to a boil. Add honey, oil, chia seeds, sesame seeds, quinoa, farro, and thick rolled oats to the boiling water. Remove from heat. Stir. Cover and let sit until mixture has cooled to approximately 110 degrees, about 45 minutes. (I got impatient and stuck the mixture in the fridge with three ice cubes in it...).
  3. In a large bowl, stir the yeast into warm water to soften.
  4. Add cooled seed and grain mixture, eggs, salt, and the whole wheat flour, buckwheat flour and millet flour to the yeast. Beat vigorously for 2 minutes.
  5. Gradually add unbleached flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.
  6. Knead, adding flour a little at a time, until you have a smooth elastic dough.
  7. Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  8. Grease your loaf pans (I use Pam).
  9. Turn the dough out onto a lightly oiled work surface. Divide the dough in half and shape into loaves. Place loaves in prepared pans.
  10. Cover with a towel and let rise for 45 minutes.
  11. About 10 minutes before baking, preheat the oven to 375 degrees.
  12. Just before baking, lightly brush the top of the loaves with the Egg Wash and cut a few ¼-deep slits in the top.
  13. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  14. Immediately remove from pans and cool on a rack to prevent the crust from becoming soggy.

Recipe Notes

* I didn't have cracked farro... so I ran some whole grain farro through my juicer with the blade used for chopping nuts. Worked like a charm.

Family Rating System: 5 out of 5 (Opa: 5, Becca: 5, Ty: 5, Sawyer: 5) huh

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