Ingredients
- Dry Ingredients:
- 2 cups All-purpose or bread flour
- 1/2 cup Mixed seeds (flaxseeds, sunflower seeds, and sesame seeds)
- 1 tsp Instant yeast
- 1 tsp Salt
- Wet Ingredients:
- 1 cup Warm water (not boiling)
- 1 tbsp Honey or sugar (to feed the yeast)
- 1 tbsp Olive oil
Instructions
- Mix the Dough: In a bowl, whisk the flour, seeds, yeast, and salt. Add the warm water, honey, and olive oil. Stir with a wooden spoon until a shaggy, sticky dough forms. There is no need to knead it by hand.
- First Rise: Cover the bowl with a damp cloth and let it rest in a warm spot for about 1.5 to 2 hours, or until it has doubled in size.
- Prepare the Jars: Lightly grease two or three heat-resistant glass jars (like the ones in the image) with butter or oil.
- Second Rise: Divide the dough and place it into the jars, filling them about halfway. Sprinkle extra seeds on top. Let the dough rise again in the jars for about 30–45 minutes until it reaches the rim.
- Bake: Place the jars in a preheated oven at 190°C (375°F). Bake for 25–30 minutes or until the tops are golden brown and the bread sounds hollow when tapped.
- Cool & Serve: Let the bread cool slightly before sliding it out of the jar or slicing it directly inside with a serrated knife.
Note: Ensure your glass jars are labeled as oven-safe (like Weck or Mason jars) to prevent them from cracking under high heat.
