Description
This rustic seeded bread is incredibly soft inside, beautifully crusty outside, and requires very little effort. The dough is mixed with a spoon, left to rise, and baked directly in oven-safe bowls or ramekins. Perfect for beginners and ideal for sandwiches, toast, soups, and breakfast spreads.
Preparation Time
- Prep Time: 15 minutes
- First Rise: 1½–2 hours
- Second Rise: 20–30 minutes
- Baking Time: 30–35 minutes
- Total Time: Approximately 3 hours
Yield
- 2 small bread bowls
- 8–10 slices total
Ingredients
For the Dough
- 3 cups (375 g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1 packet (7 g) instant yeast
- 1¼ cups (300 ml) warm water
- 2 tablespoons olive oil
Seed Mix
- 2 tablespoons flaxseeds
- 2 tablespoons sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon pumpkin seeds
For Topping
- 1 egg beaten with 1 tablespoon water (egg wash)
- 2 tablespoons mixed seeds
Equipment
- Large mixing bowl
- Wooden spoon
- Two oven-safe glass bowls or ramekins
- Kitchen towel
- Baking tray
Step 1: Activate the Yeast
In a large bowl:
- Add warm water.
- Stir in sugar or honey.
- Sprinkle yeast over the top.
- Let sit for 5–10 minutes until foamy.
If using instant yeast, you can skip waiting and mix everything together immediately.
Step 2: Make the Dough
Add:
- Flour
- Salt
- Olive oil
- Mixed seeds
Mix with a wooden spoon until no dry flour remains.
The dough should be:
- Sticky
- Soft
- Slightly shaggy
Avoid adding too much extra flour.
Step 3: First Rise
Cover the bowl with a clean towel.
Allow dough to rise in a warm place for 1½–2 hours.
The dough should roughly double in size.
Signs it is ready:
- Puffy appearance
- Air bubbles visible
- Dough slowly springs back when touched
Step 4: Prepare Baking Bowls
Grease two oven-safe bowls generously.
Options:
- Butter
- Olive oil
- Nonstick spray
Lightly dust with flour if desired.
Step 5: Shape the Dough
Transfer dough onto a lightly floured surface.
Gently divide into two equal portions.
Avoid kneading heavily to preserve air bubbles.
Shape into rough balls.
Place each portion into a prepared bowl.
Step 6: Second Rise
Cover loosely.
Let rise again for 20–30 minutes.
Meanwhile preheat oven to:
375°F (190°C)
Step 7: Add Toppings
Brush tops with egg wash.
Sprinkle generously with:
- Flaxseeds
- Sesame seeds
- Sunflower seeds
- Pumpkin seeds
Gently press seeds into the surface.
Step 8: Bake
Place bowls on a baking tray.
Bake for:
30–35 minutes
until:
- Deep golden brown
- Internal temperature reaches 200°F (93°C)
- Bread sounds hollow when tapped
Step 9: Cool
Remove from oven.
Let cool in bowls for 10 minutes.
Transfer to a wire rack.
Cool completely before slicing.
Texture and Flavor
This bread has:
- Soft, moist crumb
- Slight chewiness
- Nutty seed flavor
- Golden crunchy crust
- Excellent sandwich structure
Optional Add-Ins
Cheese Version
Add:
- ½ cup shredded cheddar
- ¼ cup parmesan
Herb Version
Add:
- 1 tablespoon rosemary
- 1 teaspoon thyme
Whole Wheat Version
Replace:
- 1 cup all-purpose flour
with
- 1 cup whole wheat flour
Garlic Bread Version
Mix in:
- 2 teaspoons garlic powder
- 1 tablespoon dried parsley
Serving Ideas
Serve with:
- Butter
- Honey
- Jam
- Cream cheese
- Soup
- Stew
- Sandwich fillings
- Avocado toast
- Eggs
Storage
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Wrap tightly and freeze for up to 3 months.
Thaw overnight before serving.
Expert Tips
Use Warm Water
Ideal temperature:
- 105–110°F (40–43°C)
Too hot can kill yeast.
Don’t Over-Flour
A sticky dough produces softer bread.
Let It Cool
Cutting too early releases steam and creates a gummy texture.
Use Steam
Place a small pan of hot water in the oven during baking for extra crust.
Approximate Nutrition (Per Slice)
Based on 10 slices.
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 30 g |
| Protein | 6 g |
| Fat | 4 g |
| Fiber | 3 g |
| Sugar | 1.5 g |
| Sodium | 230 mg |
Values are approximate and vary depending on ingredients used.
Frequently Asked Questions
Why is my bread dense?
Common reasons:
- Not enough rising time
- Old yeast
- Too much flour
- Dough was overworked
Can I make it without seeds?
Yes. Simply omit all seeds for a classic white bread version.
Can I use active dry yeast?
Yes. Activate it in warm water for 5–10 minutes before mixing.
Can I bake it in a loaf pan?
Absolutely. Use one 8×4-inch loaf pan and bake for 35–40 minutes.
Can I make it overnight?
Yes. After mixing, refrigerate the dough overnight. Allow it to come to room temperature for 30–45 minutes before baking.
Why did my bread collapse?
Possible causes:
- Over-proofing
- Too much liquid
- Oven not fully preheated
Can I make this vegan?
Yes. Replace the egg wash with plant milk or olive oil.
How do I know it’s fully baked?
The bread should:
- Be golden brown
- Sound hollow when tapped
- Reach 200°F (93°C) internally
Can I add nuts and dried fruit?
Yes. Good additions include:
- Walnuts
- Pecans
- Raisins
- Cranberries
- Dates
Use about ½ cup total.
Final Result
A beautifully golden, seeded artisan-style bread with a tender crumb, crunchy crust, rich nutty flavor, and minimal effort. Perfect for beginners and versatile enough for breakfast, lunch, dinner, or snacking.
