Ingredients

  • 3 cups all-purpose or bread flour
  • 1 cup warm water
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar or honey
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ¼ cup mixed seeds (sunflower, pumpkin, sesame, or flaxseeds)
  • 2 tablespoons rolled oats (optional)
  • 1 egg, beaten, for brushing
  • Extra seeds for topping

Instructions

  1. Activate the yeast: Mix warm water, yeast, and sugar in a bowl. Let stand for 5 minutes if using active dry yeast.
  2. Make the dough: Add flour, salt, olive oil, and mixed seeds. Mix until a soft dough forms.
  3. Knead: Knead for 8–10 minutes until smooth and elastic. Add a little flour if the dough is too sticky.
  4. Let it rise: Cover and leave in a warm place for 1–2 hours, or until doubled in size.
  5. Prepare the bowls: Grease two small, oven-safe glass baking bowls thoroughly with oil. Divide the dough between them, filling each no more than halfway.
  6. Second rise: Cover and let the dough rise for 25–35 minutes until puffy.
  7. Add the topping: Brush the tops with beaten egg and sprinkle with extra seeds and oats.
  8. Bake: Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, until golden brown and cooked through.
  9. Cool and serve: Allow the bread to cool for 10 minutes before carefully removing it from the bowls. Cool further before slicing.

Tips: Use only glass bowls specifically labeled oven-safe, and avoid sudden temperature changes. Never place ordinary glass bowls in a hot oven.

Enjoy this homemade seeded bread with butter, cream cheese, soup, or your favorite sandwich fillings!