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Anti Inflammatory Bread Recipe
Mary Johnson

Anti-Inflammatory Bread Recipe

This homemade anti-inflammatory bread is made with wholesome ingredients like whole wheat flour, oats, flaxseed, chia seeds, turmeric, and olive oil. Soft on the inside with a golden crust, it's a nutritious loaf that's perfect for toast, sandwiches, or serving alongside soups and salads.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10
Course: Bread
Cuisine: American-Inspired
Calories: 175
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups whole wheat bread flour
  • 1 cup rolled oats
  • ¼ cup ground flaxseed
  • 2 tablespoons chia seeds
  • 1 tablespoon pumpkin seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 2 teaspoons instant yeast
  • 1¼ cups warm water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon apple cider vinegar
  • Optional Topping
  • Rolled oats
  • Pumpkin seeds
  • Sesame seeds

Equipment

  • Large mixing bowl
  • Small bowl
  • Measuring cups and spoons
  • Whisk
  • Wooden spoon or silicone spatula
  • Stand mixer with dough hook (optional)
  • Loaf pan (9x5-inch)
  • Clean kitchen towel
  • Cooling rack

Method
 

  1. Mix the warm water, honey, and yeast in a bowl. Let it sit for 5 minutes until foamy.
  2. In a separate bowl, whisk together the flour, oats, flaxseed, chia seeds, pumpkin seeds, turmeric, cinnamon, and salt.
    Anti Inflammatory Bread Recipe
  3. Add the olive oil and apple cider vinegar to the yeast mixture, then gradually stir in the dry ingredients until a dough forms.
  4. Knead the dough for 8–10 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover, and let it rise for 60–90 minutes or until doubled in size.
  6. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan. Sprinkle with optional toppings.
  7. Cover and let the dough rise again for 30–40 minutes.
  8. Bake at 375°F (190°C) for 40 minutes, or until the loaf is golden brown and sounds hollow when tapped.
  9. Cool completely on a wire rack before slicing and serving.

Video

Notes

  • Use warm water (about 105–110°F / 40–43°C) to help the yeast activate properly.
  • Avoid adding too much flour; the dough should remain slightly tacky.
  • Let the bread cool completely before slicing for the best texture.
  • Store at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
  • For a gluten-free version, substitute a gluten-free bread flour blend formulated for yeast baking.