Easy Seeded Bread in a Glass Dish

Rustic Seeded Bread, Baked in a Glass Dish

There is something deeply satisfying about a loaf of bread you made yourself: a golden, crackling crust covered in crunchy seeds, a soft and tender crumb inside, and a kitchen that smells like a bakery. This easy seeded bread delivers all of that with simple ingredients and no special equipment — just a bowl, your hands, and an oven-safe glass dish.

Sunflower seeds, flaxseeds, sesame seeds, and pumpkin seeds give every slice a nutty crunch, while a mix of all-purpose and whole wheat flour keeps the crumb light but hearty. It is wonderful toasted with butter for breakfast, piled into sandwiches for lunch, or served warm beside a bowl of soup.

Why You Will Love This Loaf

• Simple ingredients. Flour, yeast, water, honey, oil, salt, and seeds — nothing exotic.
• Golden, crunchy crust with a soft interior. The seed topping toasts as the loaf bakes.
• Versatile. Toast, sandwiches, soup companion, or a snack on its own.
• Make-ahead friendly. The dough can rest overnight in the fridge, and baked slices freeze beautifully.
• Beginner-friendly. One bowl, one knead, one rise, one bake.

Ingredients

For the Dough

• 3 cups (375 g) all-purpose flour
• 1 cup (120 g) whole wheat flour
• 2¼ tsp (7 g) instant yeast
• 1¾ cups (420 ml) warm water
• 1 tbsp honey
• 2 tbsp olive oil
• 1½ tsp salt
• ¼ cup (35 g) sunflower seeds
• 2 tbsp ground flaxseed
• 2 tbsp sesame seeds

For the Topping

• 2 tbsp sunflower seeds
• 2 tbsp pumpkin seeds
• 1 tbsp sesame seeds
• 1 tbsp flaxseeds
• 1 tbsp water, for brushing

Directions

1. Wake up the yeast. Stir the warm water, honey, and instant yeast together in a large mixing bowl and let it sit for about 5 minutes.
2. Mix the dough. Add the all-purpose flour, whole wheat flour, salt, olive oil, sunflower seeds, ground flaxseed, and sesame seeds. Stir with a wooden spoon until a soft, slightly sticky dough forms.
3. Knead. Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until it becomes smoother and elastic. If it feels extremely sticky, add flour 1 tablespoon at a time — but resist adding too much, or the finished loaf turns dense.
4. First rise. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and leave it in a warm, draft-free place for 60–90 minutes, until roughly doubled in size.
5. Shape. Gently press the risen dough down to remove excess air, then shape it into a round or oval loaf. Lightly grease an oven-safe glass baking dish and set the loaf inside.
6. Seed the top. Brush the top of the dough lightly with water, then sprinkle the sunflower, pumpkin, sesame, and flaxseeds evenly over the surface. Press them in gently so they stay put during baking.
7. Second rest. Cover the shaped loaf and let it rest for 20–30 minutes. Meanwhile, preheat the oven to 375°F (190°C).
8. Bake. Bake for 35–40 minutes, until the crust is deep golden brown. For a reliable doneness check, the center of the loaf should reach 190–200°F (88–93°C). If the crust browns quickly but the center is not finished, tent the top loosely with foil for the remaining time.
9. Cool before slicing. Let the loaf cool in the dish for about 10 minutes, then transfer it to a wire rack and cool completely before slicing. Cutting while very hot makes the crumb look gummy — patience here is rewarded with clean, tender slices.

Tips for a Better Loaf

• Warm water, not hot. Very hot water can damage the yeast and stall the rise.
• Do not over-flour. A slightly soft dough bakes into a more tender loaf.
• Give the rise its time. The dough should visibly expand before shaping; rushing it gives a dense crumb.
• Press the seeds in. A gentle press keeps the topping from falling off after baking.
• Cool fully. The crumb finishes setting as the loaf cools.
• Check the center. A hollow tap and a thermometer reading of 190–200°F beat guessing by color alone.

Easy Variations

• Multiseed bread: Add chia seeds to the mix of sunflower, pumpkin, sesame, and flax.
• Garlic herb bread: Add 1 tsp garlic powder and 1–2 tbsp chopped fresh herbs such as rosemary, parsley, or thyme.
• Cheesy seeded bread: Mix ½ cup (50 g) shredded Cheddar into the dough.
• Honey whole wheat bread: Increase the honey to 2 tbsp for a slightly sweeter, whole-grain loaf.
• Oat and seed bread: Replace ½ cup of the all-purpose flour with quick oats and add an extra tablespoon or two of water if needed.

What to Serve With It

Butter, cream cheese, peanut butter, honey, or jam; avocado, scrambled eggs, or hummus; soups, salads, or a board of cheese and fresh vegetables. Thick toasted slices with eggs make a simple breakfast, and the sturdy crumb holds up to hearty sandwiches.

Make-Ahead, Storage, and Freezing

After the first rise, the covered dough can be refrigerated for up to 24 hours; let it sit at room temperature for 30–60 minutes before shaping and baking. Baked bread keeps at room temperature for 2–3 days in an airtight container or bread bag, or up to 1 week refrigerated (the texture changes slightly). For longer keeping, cool completely, slice, slip parchment between slices, and freeze for up to 3 months — slices toast directly from frozen. To reheat a whole loaf, wrap loosely in foil and warm in a 300°F (150°C) oven for 10–15 minutes.

One safety note for glass dishes: use only a dish rated for oven use, and avoid sudden temperature shocks, such as moving a very cold glass dish straight into a hot oven.

Nutrition (per slice, 12 slices)

Approximately 230 calories, 7 g protein, 32 g carbohydrates, 7 g fat, and 3 g fiber per slice, computed from the actual ingredient amounts above. Values vary with the exact seeds and flour used.