To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.