Seed-Studded Jar Bread

Ingredients

Dry Ingredients:

3 cups all-purpose flour (or bread flour for stronger structure)
2 tablespoons sugar or honey
1 teaspoon salt
2 teaspoons instant yeast
2 tablespoons flaxseeds
2 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons pumpkin seeds
1 tablespoon chia seeds (optional but highly nutritious)

Wet Ingredients:

1 cup warm water (not hot, about 38–45°C)
2 tablespoons olive oil or melted butter
1/4 cup warm milk (optional for softer texture)

For topping:

Extra mixed seeds for sprinkling
1 teaspoon milk for brushing tops

Equipment Needed

Mixing bowl
Wooden spoon or stand mixer
Clean kitchen towel or cling wrap
4–6 heat-safe glass jars (200–250 ml each)
Baking tray
Oven

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine warm water, sugar (or honey), and yeast. Stir gently and let it sit for 8–10 minutes until it becomes foamy. This step ensures the yeast is active and will help the bread rise properly. If the mixture does not foam, the yeast may be inactive and should be replaced.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine flour, salt, flaxseeds, sunflower seeds, sesame seeds, pumpkin seeds, and chia seeds. Mix thoroughly so that the seeds are evenly distributed throughout the flour. This ensures every bite of bread has a balanced seed texture.

Step 3: Form the Dough

Add the activated yeast mixture, olive oil, and warm milk into the dry ingredients. Stir until a rough dough forms. At this stage, the mixture will look slightly sticky and uneven.

If using a stand mixer, knead on medium speed for 5–6 minutes. If kneading by hand, transfer the dough to a floured surface and knead for about 10 minutes. The dough should become smooth, elastic, and slightly tacky but not overly sticky.

Step 4: First Proofing (Rising Stage)

Place the dough in a lightly oiled bowl and cover it with a damp cloth or cling wrap. Let it rest in a warm place for 1 hour or until it doubles in size.

This fermentation stage is crucial because it develops the bread’s flavor and airy texture. Avoid disturbing the dough during this time.

Step 5: Prepare the Jars

While the dough is rising, grease your heat-safe glass jars lightly with oil or butter. This prevents sticking and helps the bread release easily after baking.

Optionally, sprinkle a few seeds at the bottom of each jar for a decorative crust effect.

Step 6: Shape and Fill

Once the dough has risen, gently punch it down to release air. Divide it into equal portions depending on your jars. Shape each portion into a small ball and place it into the prepared jars, filling each about halfway to allow room for expansion.

Cover again and let it rest for 20–25 minutes for a second rise.

Step 7: Final Touch and Topping

Brush the tops lightly with milk for a golden crust. Sprinkle extra mixed seeds on top for added crunch and visual appeal.

Step 8: Baking

Preheat your oven to 180°C (356°F). Place the jars on a baking tray for stability and bake for 30–35 minutes.

Keep an eye on the bread after 25 minutes. The top should turn golden brown, and a toothpick inserted in the center should come out clean.

Baking Intensity Note:
Maintain medium oven heat throughout. High heat may cause the outside to brown too quickly while leaving the inside undercooked.

Step 9: Cooling

Remove the jars from the oven carefully using oven mitts. Allow them to cool for 10–15 minutes. Then gently loosen the edges with a knife and remove the bread from the jars.

Let the bread cool completely on a wire rack before serving. This prevents sogginess inside.