Simple Whole Wheat Bread
PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. Make sure the egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. (This recipe also works with all white flour) - Jenny Jones
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Makes: One loaf
Ingredients:
- 2 cups (240-260 g) whole wheat flour (Aerate Flour Before Measuring - See How)
- 1/2 cup (60-65 g) bread flour or all-purpose flour
- 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
- 2 Tablespoons sugar (or honey but add honey after the milk)
- 1 teaspoon salt
- 1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 2 Tablespoons (30 mL) olive oil (or any vegetable oil)
- 1 egg
- about 1/4 cup additional bread flour
Instructions:
- Place flours, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- On low speed add about 1/4 cup bread flour until dough forms a mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes.
- Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
- Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.
- Meantime, preheat oven to 375° F.
- Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
- Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.
Problems with this recipe? Click here.
Want to Eliminate the Egg? Try my easy honey wheat bread.
Prefer Rolls? Click here for the recipe.
Want Sandwich Buns? Click here.
I baked this recipe last night. Well, 5 stars! So easy, so fast to do and so delicious. Thank you.
I love the bread as well as everything else I’ve tried but my bread tends to stick at the bottom of my Pyrex loaf pans so my loaf doesn’t always look so nice. Am I not using enough oil, should I flour it also? Help please.
Jenny,
Love your recipes!
Do you know calories for the whole wheat bread?
Thanks
Can this recipe be done in a bread machine? If so, do you modify it somehow?
You may be able to adapt this recipe to your bread machine. Let’s compare the amount of ingredients to the recipe from your bread machine booklet. Maybe the ingredients amount is too much for the size of your bread pan machine.
This recipe is amazing! Can’t make enough of it!
Hi, there isn’t any info on either this recipe or the white bread recipe on how long to knead it with a stand mixer, it just says to knead 50 turns, could you give me the correct info.?
I’m sorry but I have never used a stand mixer; however, I did find some good information from Kitchenaid: https://www.kitchenaid.com/pinch-of-help/countertop-appliances/how-to-knead-dough-by-hand-or-machine.html
Hi Jenny, sorry, I watched your video after I posted this question and realized that the 50 turns were instead of using the stand mixer to beat the egg/banana mixture, I misunderstood the directions. It is the best bread recipe I have made so far and I will post my picture. Thanks, Ksthy
Using a kitchen aid speed 2 and knead with dough hook about 8-19 minutes. You will know it’s ready when it’s springy or you can do the window pane test (google this)
Made this today, and i doubled the batch to make two loaves. I used Honey and found that i had to add a lot more flour than the recipe calls for to get the dough to the right consistency. They rose beautifully, and i baked them in 9×5 pans since i used extra flour and figured the loaves would be a bit bigger anyway. I brushed the tops with milk before baking and sprinkled on sesame seeds. Looks great, smells wonderful. Can’t wait to cut into it!
I totally forgot the sugar or honey in my case and it is in the oven baking as I write this note?? Can I pour honey on the bread when I take it out or just use honey and butter to spread a slice? Nat
The purpose of the sugar or honey would be to feed the yeast during the proofing, not really to add sweetness. There are sugars in milk so it can assist the yeast but it helps to add sugar for the yeast to feed off. Adding it on top after it is baked won’t do anything bur change the taste. The loaf may turn out fine but probably won’t be as soft or fluffy. It may also turn out like a brick. I’ve never forgotten to add sugar.
I used maple syrup instead of honey or sugar (what I had on hand). And used almond milk. Came out divine! Super yummy moist and delicious, my 2 year old ate it up!
I mixed the dough and refrigerated it overnight; took it out in the morning, let it rise (about an hour because it was cold from the fridge) Voila, fresh baked bread for breakfast, If you rise early enough, you could do the whole thing before breakfast, but it was easier to have the dough made, and to get ready for the day while the bread is rising and baking.
Can you double the recipe to make 2 loaves?
Yes. I double the recipe quite often.
Hi, your recipe calls for 2 cups (240-260g) og whole wheat flour. 1 cup of whole wheat flour is actually 113 grams, so 2 cups would be 226 grams not 240. 1 cup of APF is 120 grams. So which measurement should I use? 226g for whole wheat flour? Or 240g ? Thanks
Ok… I baked it… probably over thought the recipe.. adjusted the flour amount and matched what you posted in your video… turned our pretty good. It didn’t rise as much as I liked… but it turned out great!!!
I’ve made this bread about half a dozen times now and I couldn’t ask for better homemade whole wheat bread recipe. I love it! And it’s not difficult to do. Most of the time my dough needs a short rise but that could be due to the hot humid weather. It always bakes up beautifully. Thanks for a terrific recipe!
Perfection!
For some reason, I can’t get the rise in the bread pan. I can’t figure out what went wrong, as I followed the recipe to a T. This is only my second time trying to make bread. My first attempt was a different recipe (although similar), and it worked out perfectly.
I like to mix the yeast, milk, and sugar together and let it foam before adding it to the flour and salt. Some yeast needs to be activated in liquid before added because it is coated in a kind of ‘shell’ (needs to be dissolved). It’s also a good way to make sure your yeast is still good. You could also try proofing the dough for an hour or so before shaping it and then let it rise again in the loaf pan. Hope that helps!
Yes! i always mix the yeast in the liquid and let it get foamy- a good 10-12 minutes. I dont like the idea of the little grains of yeast not getting dissolved/activated
Yes i agree. I made this recipe- one with active dry yeast and one w/ instant. The loaf with the active dry yeast ended up with granules of undissolved yeast in the loaf. While the loaf w/instant yeast was perfect. So if anyone wanted to use active dry yeast, dissolve it in liquid first then mix it to the rest of the ingredients.
I followed your recipe and my bread turned out pretty good considering it was my first attempt at bread baking. It did need a little more time to rise than the recipe showed, but no problem there–that gave me more time to clean up the mess! I used my stand mixer to mix the dough and like you, I ended up kneading by hand (which was kind of fun anyway).
HI Jenny,
First off you are AWESOME and your recipes are always a hit at my home.
Today I made your Whole Wheat Bread with a twist, I added 1/4 cup of Organic Super 6 Seed Mix to the dough, it is phenomenal and really very healthy.
I made toast with it then topped it with Crunchy Peanut Butter and Honey, Citron and Ginger Marmalade, orgasmic!
Keep up the great work Jenny
xoxo ~ Darren
JENNY….I am so thankful to have your informative and fun videos and healthy rock-solid recipes.
Made a double-batch of your Simple Whole Wheat Bread today.
Liked the addition of a small amount of honey in your recipe (many recipes use 1/4 to 1/3 cup). I only had MOLASSES on-hand, so used that, with 1 TSP INULIN to make sure the yeast had a good boost.
Checked that “middle of loaf” internal temperature registered 190 degrees on a quick-read thermometer before taking out of the oven. The crust turned out perfectly toasted with a crumb that is subtly sweet and even-textured, perfect for toasting and sandwiches. YUMMMM…
I am so grateful to have YOUR HEALTHY rock-solid recipes and informative, FUN-TO-WATCH videos. WHAT??? YOUR GETTING MARRIED????……
I am new to making bread. My bread fell while baking. What did I do wrong?
Thank youJenn for this amazing recipe. It’s my weekly “go to”, “got to have” bread and it really last long in the refrigerator. I make it for my family and friends. So easy and delicious.
I’m vegan so used almond milk and it turned out great. My go to wheat bread.
Jenny what is your daily diet and routine you look so great. ..need motivation..I’m 53 overweight and bloated.. needs to change now
💌
I know that your comment was to Jenny, but I am 58 and lost 100 pounds in the last year. I too was overweight and bloated. I loaded up on vegetables made meat a small side and cut alcohol out completely and started walking started with just two blocks down and back. Well that is my story I wish you well on your journey!
I have made this three times, with success each time. It is my go-to bread recipe for perfect sandwich slices. I have made your other dutch oven bread which is great too, but I really like this for my daily bread and I don’t plan in buying store-bought bread again! Thanks for making an easy recipe for this newby to baking (new since Covid times)!
It was kind of blah. My husband thought it was too sweet, I just thought it had no flavor. It was moist and the crust was good. Very dense. I’ll keep trying!
Sugar and or honey make things sweet. Neither is requred to bake bread. Reduce the amout of suger or just leave it out entirely.
Knead whole wheat dough like it owes you money. It will rise better and therefore be less dense. In addition, you can substiture white flour for some or most of the whole wheat if you prefer.
The great thing about baking is you can have it your way. Adjust recipes to your liking, but make small changes at one time. Also, the more often you make a recipe, the better you will get at it.
Happy baking,
Russel
Hi Russel, In a previous note you said you doubled and tripled this recipe. You you just double or triple the ingredients?, And do you let it rest longer?
Thank You
Beverly
HI, what does the white all purpose flour add to just using whole wheat for the entire recipe?
HI, what does the white all purpose flour add to just using whole wheat for the entire recipe?
Does using a mixer make it come out better? Tried doing it all by hand, but the dough was like Crazy Glue and stuck to everything. Lost about 1/4 of the mix, and therefore ended up with half a loaf of bread. Happened twice now which is really disappointing, because it came out well and tasted delicious.
I tried this for the first time today. As I was on high speed mixing my dough was not moist at all, very clumpy. I followed directions and have brand new yeast. As I continued to make, it did not rise hardly at all in ball nor pan, even after baking. I hope it tastes good, just took out of oven. Will follow with comment on how it turned out after the 10 minute wait time.
If you were to make this into mini loafs , my pain has 8 mini loafs in it, how long would the baking time be?
After tasting it, I can say it tastes like its not done. It’s not doughy but the taste is off and the texture looks like it’s not done. Not sure why it did not work out for me.
It’s just my opinion, but 10 minutes is long enough to wait to take bread out of the pan, but way to soon to cut. Let it completely cool before cutting or it will be gummy. (Ask me how I know?)
I usually set a timer for my bread to cool because I absolutely cannot resist fresh baked bread! LOL.
Happy baking,
Russel
When is bread finished baking?
The usual answer is; “It depends.” I find that to be true depending on the type of bread and how many loaves I bake at one time.
All ovens are different, so baking times are not always exact. Your mileage may vary.
I solved my ‘is it done yet’ problem with an instant read thermomiter for under $20. If you bake much, it will quickly become a necessary baking tool. Internal temperatures of baked bread range from about 190F to 210F depending on who you ask and your personal taste.
Happy baking,
Russel
Jenny this bread is excellent!!! I’ve been making it now for 2 yrs. I was wondering something about flour? I have alittle of wheat left, alittle of AP left, and some bread flour left, will it be ok to put them all together and use? It all makes up almost 2-1/2 cups? Thanks for sharing your wonderful recipes. Gina
I think it will turn out fine with this combination.
Great recipe! Thank you Jenny! Beautiful bread, every time, looks just like the picture in the recipe..I have been baking this bread for two years now. Even my 12 year old daughter bakes this herself and everybody loves this bread. I can’t thank enough for giving us the warmth, happiness of bread baking at home with an easy to apply recipe like this.
Made this bread yesterday. Though it didn’t rise above the pan, it still turned out great. (I used Avocado oil.) Love the texture and have finally found a bread like Jenny said, won’t buy store bought anymore! No preservatives, fructose, and other unknown additives in my bread.! Eager to try all the other bread recipes.
I have made this bread with regular whole wheat flour and it was excellent. Has anyone tried this recipe using white whole wheat flour?
Yes, several times and it works great. Good flavor and nice rise.
RE: White Wheat Flour
It’s all the rage. How did we live before White Wheat Flour?
Well, I tried KA White Wheat, but didn’t really care for it. The bread made with it was fine, I just didn’t care for the flour so I’m sticking with ‘ol faithful Whole Wheat for this recipe.
What we want is a 100% Rye loaf with the taste and texture of sponge cake. Not gonna happen. LOL!
I came, I saw, I purchased, I tried White Wheat but just don’t have a use for it. Just my opinion though. YMMV.
Happy Baking,
Russel
My bread didn’t rise.
I mean my dough didn’t rise.
I’m no bread expert by any means but have had this happen as well. It was because the yeast was expired. Typically when making bread, or whatever with yeast, you start out by adding warm water or milk into a large bowl then dissolve sugar into it followed by adding the yeast. Then let it sit for around 10 minutes while the yeast activates. You’ll be able to see this happening as a bubbly foam appears at the top of the liquid. Not sure if this helps but you can always check the best before date on the envelope jar of yeast. It’s also best to keep your yeast in the freezer until ready to use as it helps prolong its effectiveness. Just remove the amount needed a couple minutes before using so it comes to room temperature.
My husband recently eliminated white foods, such as white bread, rice, sugar etc. from his diet. So I was looking for a 100% whole wheat bread recipe. While the bread is tasty the texture is crumbly and more like Irish soda bread than a yeast bread. I did add a couple of tablespoons of gluten wheat. I would appreciate any advice on how to improve the texture. The crust was excellent.
I’m guessing a temp of 190f is a “done” loaf? this recipe sounds amazing and sooo easy… and the video has boosted my confidence !! Thank you!!
Yes. I love this because, as the name of the recipe says it is “Simple Whole Wheat Bread.”
I have three loaves rising as I type. This is absolutely my go-to bread recipe. You could work with Bakers Percentages, take the ingrediants out to four decimal places, etc. and in the end, you would have a loaf of whole wheat bread. or you could just throw this together and have a great loaf of bread.
This recipe just rocks!
Happy Baking,
Russel
I let my bread rise in my clothes dryer- prewarmed and turned off – can pre-heat my oven this way
Bwahahaha! You rock Sharyl. I never thought of using a clothes dryer. I’ve heard of using ovens with hot water and even dish washers.
I am a gardener. For rising bread in my cold house this winter, I bought a big clear tub, turned it upside down and used a seed heating mat like I use to start seeds indoors. Now that the warming up, I won’t need it for a while.
Happy baking,
Russel
Genius!!!!
Tip:
I have doubled, and even tripled this recipe. When cool, I cut the loaves in half, double wrap, and then freeze all but one half of them. True, it’s not fresh, hot from the oven, but it is bread, good bread. Still better than store bought.
Why?
There are only two of us. I sometimes find that my schedule and my baking are not always in sync. If I don’t want to run out of bread before I can bake again, I need to have an option.
Also, the mess I make in the kitchen is the same for one loaf or three loaves. Just saying… (grin)
I have not bought store bread in about a year and plan to never buy it again.
Happy Baking and Happy New Year,
Russel
Bread turned out perfectly! It’s especially good toasted!!! I’m wondering if you can provide nutritional value per slice on a regular size, one batch loaf?
Thanks!
Becky:
There are a number of websites devoted to nutrition. Search on nutrition calculator, etc. and enter your ingrediants.
It makes no sense to list nutritional information here when *you* control all the ingrediants and even the size of the slice you asked about.
Regards,
Russel
Wow ! Thank-you for this recipe Have never made bread before yours !
My friend told me to turn on oven 170 ( low heat ) while prepping. Turn off oven and let bread covered with teatowel rise in warm oven This turns out perfect every time . Love all your recipes Video’s are so helpful
Thank-you Jenny
I followed the directions exactly, yeast was not old, checked temperature of milk/oil but it only raised about halfway up pan and stopped.
I have made bread for 30 years every week for my family but in the recent year I have not been successful in getting any of my bread to raise like it should.
Is the yeast different or the flour? I’m so tired of spending the money and time and not having decent bread.
I use a scant tablespoon of vital wheat gluten.
After using this recipe for some time, I started having the same problem with the loaf not rising properly. With a ruling out process, I discovered that the new bag of whole wheat flour I opened expired March 2020. I’m actually making a loaf with fresh flour as we speak and it is rising beautifully.
Try checking your flour and yeast for freshness.
I also preheat the oven to 150 F (lowest setting) while preparing the ingredients, turn the oven off, leave and the oven door open to cool down. By the time I’m ready to rise the loaf, the oven is just right. I put the loaf in and close the door for rising. Works great for me and rises in 30 minutes.
Hope this helps!
Hi, do u just leave the oven open a bit?
@Dixie:
We’ve all been there. My experience says whole wheat likes warmer temps for rising and sometimes takes longer to rise, as stated below. If you decide to use your oven for warming, make sure it does not exceed temps that will kill your yeast. When I use my oven for rising whole wheat, I keep temps under 110F to be on the safe side.
Pan size can also affect the rise. It could be that your dough is rising, but in a larger pan, the rise is not as noticable.
I’m making this recipe again today. My kitched is cold, so I will rise my dough in the oven.
I did this yesterday and had no problems. I gave my bread away, so today I will make this for myself. (grin)
Good luck,
Russel
I had been having the same issue and learned that my yeast was not good. I had purchased two jars of one of the name brand yeasts and suffered through one whole jar before I tried testing it. I think you add yeast and some sugar to warm water and it should bubble (look for instructions on Google) – mine did not, so it was dead. I bought new yeast and it works fine, so my problem was the yeast. Plus, as Bee said, vital wheat gluten helps whole wheat bread rise..
I also use vital wheat protein. And I use a simple old fashioned heating pad to set my pans on for the dough to rise since my house and granite countertop stay cool. Problem I run into is I mill my own flour so have to adjust flour/liquid ratio a bit. Doesn’t quite always rise like the pictures, but still tastes good.
Whole Wheat Flour is a bit of a horse of a different color, especially if you are used to using only White Flour. I knead my dough until I’m tired (about 10 minutes), take a short break and then knead it a second time. Knead it like it owes you money!!! LOL.
I have no trouble getting it to rise. I’ve even reduced the yeast amount by about 1/3 with great results.
I’ve been seriously baking less than a year. I can honestly say I’m still learning, but I can make great bread with a little help from Jenny!
Russel
I can’t believe how good this turned out. Not because of your recipe but my baking skills. You really make it look easy. Thank you.
Can this recipe be doubled successfully?
I am baking two loaves right now. I’ll come back to advise how they turn out and the changes I made.
I just tripled this recipe. The dough and the baker are resting as we speak/type. Last week, I doubled it. It was twice as good!!!
Russel
Just made this and it came out awesome
what is the best way to scale the ingredients up for a loaf pan that is 9.25 x 5.25 x 2.75?
Wow! perfect recipe for whole wheat flour!! thanks so much, we all love it! I used king Arthur whole wheat (hard white) so it was a lovely golden color. delicious, and will use as my go to bread loaf recipe!
72 yo male turned baker since May-2021. Yea, I’m a late bloomer!!
I got interested in baking when I brought home some muffins from the grocery store. While I was eating one of them, I read what was actually in them, almost 30 ingredients, and wondered how many ingredients I would actually need if I made them. Turns out to be about 5. So what are all the others for and what effect do they have on my health? I know exactly what is in my baked goods.
Thank you Jenny for helping me to learn and make baking fun. Your recipes are simple and easy for me. They help build my confidence in the kitchen and even inspired my wife and I to become better cooks.
My wife enjoys your pizza and bread recipes very much. Friday night is pizza night, thanks to you. My wife does not have to cook and gets a yummy pizza to end her work week. Even my friends email me to remind me not to forget pizza night. I think they are jealous – and they should be! LOL.
If I can bake, anyone can do it. It’s fun and rewarding.
Regards,
Russel
Your story made my day. You are so right about reading the long list of (mostly unpronounceable) ingredients in packaged food. It should make everyone want to cook at home. Sunday is our pizza night!
What is nutritional information?
Joan:
Would that not be completely dependent on what *you* put in it? Your choice of flours, skim/whole milk, 1%, 2%, large or extra large egg, etc.
You control the final product and therefor you control the nutrition, and that is a good thing.
Regards,
Russel
UPDATE:
I didn’t save the URL, but there nutritional websites that will allow you to enter your ingrediants and the quantieies, then print out the nutrition info.
If I run across those sites again, I’ll give an update here.
Regards,
Russel
I have been searching for the perfect sandwich loaf for over a year. Well over a year… I FOUND IT!!! I am throwing out all the other recipes claiming to make perfect bread. I know the recipes don’t vary much, but the methods do. This is my go-to now! Thank you!
BTW I used almond milk, as that’s all I have. Still, perfection!
Jenny I made the sprouted wheat bread and it was delicious. My question, can I make it in my bread machine? I have a Zojiroshi bread machine and would I use basic or wheat setting.
Oddly enough, I was looking for a sourdough recipe, and your bread recipe popped up… I love it! I’ve made it twice… Great both times, but second time I forgot to warm the milk… I got a blob that would not knead. But, I still let it rest 10 mins, and placed it in pan & 30 mins in warm place. It turned out fine – just didnt rise as much. Tasted wonderful! Thank you!
Experience allows you to recognize a mistake when you make it again!
Being able to recover from baking mistakes is a sign of a good baker, in my humble opinion… and I should know as I make lots of mistakes, but I make lots of great bread too!
Regards,
Russel
I have tried this 3 times and it takes hours for mine to rise. What am I doing wrong? I make other bread and they rise so I know it’s not the yeast.
Did you warm the milk? I forgot to do this once, and it didnt rise very much.
My bread also took longer to rise, but tastes great! Not a problem for me.
To: Michael jean, et. al.
Temperature has a lot to do with how long it takes for dough to rise. In the summer, my kitchen is 78F. But today the temperature of my kitchen is 67.8F. So, I’m going to put my dough a cold oven, along with a covered pan of hot water as a heat source, to raise the temperature. Works a treat, as the British might say.
The down side is I can’t pre-heat the oven. Meh.
There is nothing magic in bread rising in a certain time, in fact, some bread books I’ve read say that a longer rise produces better flavor. That seems to be the theme with sourdough bread.
Like everything else in baking, YMMV, Your Mileage May Vary.
Thank you so much for this recipe. It is easy and delicious. I have made it twice as wheat bread and twice as all white bread. Come out great each time. I would like to know if I can double the recipe for two loaves at a time? Thank you and keep cooking.
I doubled the recipe the first time I made this. Even so, my stand mixer didn’t do well with it, as Jenny said. (Not enough flour or put the flour into the milk?) Next time I make this, I’ll skip the mixer completely.
Besides, getting hands on with dough is relaxing.
Not to brag but, OK I’ll brag this recipe is great the bread was delicious but I was the Reserve Champion at the Newton County, IN Fair.
It’s not bragging, if you can do it. Give the same recipe to 5 people & it may taste great for all 5 but it’ll be a little different for each. CONGRATULATIONS!
Do you have the nutritional values for this recipe?
This was by far the EASIEST bread recipe I’ve ever tried. The bread turned out perfectly soft and slightly sweet. I love watching your cooking videos. You’re not only a great cook but whitty too!
I baked it at 375 but did turn it down to 350 after it looked like it was done. I did take it out about three minutes early and it was perfect.
The recipe says to cook at 375 but every other Whole W bread recipe I have says 350. Cooking this at 375, the edges burn, even when tented.
Is there an error in the temp? If not, why would I cook this bread at 375?
Thanks
I preheated my oven to 375 F, then switched to convection (350 F) before baking. I did not need to tent my bread and all turned out well.
My understanding is that ALL ovens are a little different. Some are warmer/cooler than others. Mine seems to be a bit on the warm side. If you are concerned about it, get a cheap oven thermometer. < $10
Sounds good. I also want to tell you, because of your video awhile back, I can now make bread from scratch.
Than you so much. You are such a cutie.
Wayne
This is my to go to bread. usually make 2 loaves and they go fast. I do sometimes add sunflower seeds, flax and other seeds but it always looks nice and taste awesome. Love it.
Do you just double the ingredients in the recipe? I would also like to make multiple loaves?
do you add chia seeds nancy ? since you said you add flax seeds
I have started adding chia seeds to most all my baked goods, including this bread recipe. I usually put two tablespoons (less than one serving) of chia with four tablespoons of water in the frige the night before to hydrate them. Remember to back out two tablespoons of liquid at bake time or you dough may be on the wet side.
Funny: First time I added chia seeds to pizza dough I didn’t hydrate them first. The resulting dough was about the consistency of cardboard as the chia soaked up all the liquid. LOL!!!
You just forgot the final step: show how it looks inside.