Preheat the oven to 350°F (177ºC).
Grease a 9-by-5-inch loaf pan with nonstick cooking spray or olive oil. Or line with parchment paper.
In a small bowl, whisk together the yogurt (140 grams), lemon juice (30 grams), lemon zest (2 tsp), and -- if using -- the chia seeds.
In another bowl (just to make sure we dirty everything), whisk together the flours (120 grams AP, 120 grams WW), the salt (3g) and the baking soda (5g).
In a stand mixer, add the sugar (200 grams) and olive oil (106 grams). Using the paddle, mix on high until well mixed.
Add the vanilla (½ teaspoon) and mix welll.
Add eggs (3) one at a time.
Reduce the mixer to medium-low and alternate adding the flour and the yogurt a heaping spoon at a time until all added and incorporated.
Pour/scrape the batter into the prepared loaf pan.
Bake in the middle rack for 30 minutes and then check to see if the top is browning too much. If it is, tent loosely with foil.
Bake another 15-20 minutes until a toothpick comes out clean. Internal temperature should be 205-210°F (96-99ºC).
Cool in pan for around 10 minutes before removing from pan and cooling completely on a wire rack.