Makes

2 small loaves (about 500 g each)

Ingredients

Dough

• 500 g (4 cups) bread flour or all-purpose flour
• 10 g (2 tsp) salt
• 7 g (2¼ tsp or 1 packet) instant yeast
• 400 ml (1⅔ cups) warm water (38–40°C / 100–105°F)
• 1 tbsp honey or sugar (optional)
• 2 tbsp olive oil (optional for a softer crumb)

Seeds (inside dough)

• 2 tbsp sunflower seeds
• 2 tbsp flaxseed
• 2 tbsp sesame seeds
• 1 tbsp pumpkin seeds (optional)

Topping

• 1 beaten egg or milk (optional, for shine)
• Extra sesame, sunflower, or mixed seeds

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Equipment

• Two 500–700 ml oven-safe glass bowls or ramekins
• Mixing bowl
• Wooden spoon
• Plastic wrap or towel
• Cooling rack

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Instructions

Step 1 – Mix

Combine:

• Flour
• Salt
• Yeast
• Seeds

Add:

• Warm water
• Honey
• Oil

Mix with a spoon for 2–3 minutes until no dry flour remains.

The dough should be sticky.

Do not knead.

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Step 2 – First Rise

Cover.

Let rise:

• 60–90 minutes
• Until doubled.

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Step 3 – Prepare Bowls

Grease bowls well.

Dust lightly with flour or cornmeal if desired.

Divide dough evenly.

Place dough into bowls.

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Step 4 – Second Rise

Cover again.

Rise 30–45 minutes.

The dough should puff to nearly the rim.

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Step 5 – Add Topping

Brush with egg wash or milk.

Sprinkle generously with seeds.

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Step 6 – Bake

Preheat oven to 200°C (400°F).

Bake:

• 30–35 minutes

If browning too quickly:

Cover loosely with foil for the last 10 minutes.

The loaf is done when:

• Deep golden brown
• Internal temperature reaches about 93–96°C (200–205°F)
• Sounds hollow when tapped.

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Step 7 – Cool

Leave in bowl 5 minutes.

Remove carefully.

Cool at least 30 minutes before slicing.

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Nutrition (Approximate)

Per loaf (½ recipe):

• Calories: ~1,150 kcal
• Protein: 35 g
• Carbohydrates: 200 g
• Fat: 18 g
• Fiber: 14 g

Per slice (1 of 10 slices):

• Calories: ~115 kcal
• Protein: 3.5 g
• Carbohydrates: 20 g
• Fat: 2 g
• Fiber: 1.5–2 g

Values vary depending on the seeds and flour used.

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Storage

• Room temperature: 2–3 days in an airtight container.
• Refrigerator: Up to 1 week.
• Freezer: Up to 3 months. Slice before freezing for easy use.

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Variations

Whole Wheat

Replace up to 50% of the white flour with whole wheat flour. Add an extra 15–30 ml (1–2 tbsp) water if needed.

Cheese

Mix in 100 g shredded cheddar or Parmesan.

Herbs

Add 1 tsp each:

• Rosemary
• Thyme
• Oregano

Garlic

Mix in 2 minced garlic cloves or 1 tsp garlic powder.

Sweet Version

Add:

• 2 tbsp honey
• ½ cup raisins or dried cranberries
• 1 tsp cinnamon

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Frequently Asked Questions (Q&A)

Q: Can I use active dry yeast?
Yes. Dissolve it in the warm water with the honey or sugar and let it sit for 5–10 minutes until foamy before mixing.

Q: Can I make this without seeds?
Yes. Simply omit them and use the same dough recipe.

Q: Can I bake it in metal pans?
Yes. Small loaf pans, cake tins, or Dutch ovens all work well. Baking time is similar.

Q: Why is my bread dense?
Common causes include:

• Not enough rising time
• Water that was too hot (which can kill the yeast)
• Too much flour added
• Expired yeast

Q: Why is the dough so sticky?
This is normal for a high-hydration no-knead dough. Avoid adding much extra flour.

Q: How do I get a crisp crust?
Place a tray of hot water on the bottom oven rack during baking, or lightly mist the oven walls with water just before placing the bread inside (avoid spraying the oven light or glass door).

Q: Can I refrigerate the dough overnight?
Yes. After mixing, cover and refrigerate for 8–24 hours. Bring it closer to room temperature for about 30 minutes before shaping and baking for enhanced flavor.

Q: Can I freeze the baked bread?
Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw at room temperature and warm in the oven for a freshly baked texture.