Round Seeded Bread Baked in a Glass Dish

Ingredients

• 3 cups (375g) bread flour or all-purpose flour
• 1 tsp salt
• 1 tbsp sugar or honey
• 2¼ tsp (1 packet) instant yeast
• 1 cup (240ml) warm water
• 2 tbsp olive oil
• 2 tbsp mixed seeds (sunflower, sesame, pumpkin, flax)
• 1 tbsp extra seeds for topping

Instructions

1. Make the Dough

1. In a large bowl, combine flour, salt, sugar, and yeast.
2. Add warm water and olive oil.
3. Mix until a shaggy dough forms.
4. Knead for 8–10 minutes until smooth and elastic.

2. First Rise

1. Place the dough in a lightly oiled bowl.
2. Cover with a towel or plastic wrap.
3. Let rise in a warm place for 1–1½ hours, or until doubled in size.

3. Shape the Bread

1. Punch down the dough.
2. Knead in the mixed seeds.
3. Shape into a round loaf.
4. Grease a round glass baking dish (8–9 inches / 20–23 cm).
5. Place the dough in the dish and cover loosely.

4. Second Rise

Let the dough rise again for 30–45 minutes until puffy.

5. Add Topping

Brush the top lightly with water or egg wash and sprinkle with remaining seeds.

6. Bake

1. Preheat oven to 375°F (190°C).
2. Bake for 30–35 minutes until golden brown.
3. The loaf should sound hollow when tapped on the bottom.

7. Cool

Remove from the glass dish and cool on a wire rack for at least 20 minutes before slicing.

Tips

• Add oats or chia seeds for extra texture.
• For a softer crust, brush the hot loaf with melted butter.
• Store in an airtight container for up to 3 days.

Q&A

Can I use active dry yeast?
Yes. Dissolve it in the warm water with the sugar for 5–10 minutes before mixing.

Can I make it whole wheat?
Yes. Replace up to half the flour with whole wheat flour.

Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 3 months.

What seeds work best?
Sunflower, sesame, flax, pumpkin, and chia seeds all work well.

How do I know it’s fully baked?
The internal temperature should reach about 190–200°F (88–93°C), or the loaf should sound hollow when tapped.