Ingredients

For the dough

  • 3 cups (375 g) all-purpose or bread flour
  • 1½ cups (360 ml) lukewarm water
  • 2¼ tsp (7 g) active dry yeast
  • 1 tbsp honey or sugar
  • 1½ tsp salt
  • 2 tbsp olive oil
  • 2 tbsp sunflower seeds
  • 2 tbsp flaxseeds
  • 2 tbsp sesame seeds
  • 1 tbsp pumpkin seeds, chopped
  • 1 tbsp chia seeds, optional

For topping

  • 1 tbsp milk or water
  • 2–3 tbsp mixed sesame, sunflower, and flax seeds

Instructions

  1. Mix lukewarm water, yeast, and honey. Let stand for 5–10 minutes until slightly foamy.
  2. Add flour, salt, olive oil, and all the seeds. Stir with a wooden spoon until you have a sticky, shaggy dough.
  3. Cover and let rise at room temperature for 1–2 hours, until noticeably doubled and bubbly.
  4. Lightly grease heat-safe glass baking jars or small glass baking dishes with oil. Do not use ordinary decorative/storage glass jars unless they are specifically rated for oven use.
  5. Divide the dough between the containers, filling each only about ⅓ to ½ full because the dough will rise substantially.
  6. Cover loosely and let rise again for 30–45 minutes.
  7. Brush the tops lightly with milk or water and generously sprinkle with mixed seeds.
  8. Place the containers on a baking sheet and bake at 190°C (375°F) for about 30–40 minutes, until deeply golden and the internal temperature reaches about 93°C (200°F).
  9. Remove from the oven and allow to cool for 10–15 minutes before removing the bread from the containers.
  10. Cool further on a rack before slicing.

Makes

2 small loaves or 1 medium loaf

Important: Use only oven-safe glass designed for baking, and avoid putting cold glass directly into a hot oven because thermal shock can cause it to shatter.