Round Seeded Bread Baked in a Glass Dish

Description

Round Seeded Bread Baked in a Glass Dish is a wholesome, rustic loaf featuring a soft, tender crumb and a beautifully textured crust covered with nutritious seeds. Baking the bread in a glass dish helps create an evenly baked loaf with a golden exterior while retaining moisture inside. This versatile bread is perfect for sandwiches, toast, soups, or simply enjoyed warm with butter. A mixture of seeds such as sesame, sunflower, flax, and pumpkin seeds adds a delightful crunch, nutty flavor, and extra nutritional value. Whether you’re an experienced baker or trying homemade bread for the first time, this recipe delivers reliable and delicious results.

Ingredients

3 cups bread flour
1 cup whole wheat flour
2¼ teaspoons active dry yeast (1 packet)
1½ teaspoons salt
1 tablespoon sugar or honey
1½ cups warm water (110°F/43°C)
2 tablespoons olive oil
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon flaxseeds
1 tablespoon pumpkin seeds
1 egg, beaten (for brushing, optional)

Instructions

In a large bowl, combine warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
Add olive oil, salt, bread flour, and whole wheat flour. Mix until a dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Mix in half of the seeds during the final minute of kneading.
Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled in size.
Grease a round glass baking dish (approximately 8–9 inches in diameter).
Punch down the dough and shape it into a round loaf.
Place the dough into the prepared glass dish and cover loosely.
Allow the dough to rise again for 30–40 minutes.
Preheat the oven to 375°F (190°C).
Brush the top with beaten egg if desired and sprinkle the remaining seeds evenly over the surface.
Bake for 30–35 minutes until golden brown and the loaf sounds hollow when tapped.
Cool in the dish for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes

Bread flour helps create a lighter texture and better rise.
Glass dishes may bake slightly slower than metal pans; monitor the loaf during the final minutes.
Seed combinations can be adjusted according to preference.
For a softer crust, brush the warm loaf with a little butter after baking.

Tips for Success

Ensure the water is warm, not hot, to activate the yeast properly.
Allow enough rising time for a fluffy loaf.
Use fresh yeast for the best results.
Avoid adding too much extra flour during kneading.
Let the bread cool before slicing to maintain texture.

Servings

Makes: 10 slices

Serving Size: 1 slice

Nutritional Information (Per Serving)

Approximate values:

Calories: 180
Protein: 6g
Carbohydrates: 30g
Fat: 4g
Fiber: 3g
Sugar: 1g
Sodium: 290mg

Benefits

Provides complex carbohydrates for sustained energy.
Seeds contribute healthy fats, fiber, and essential minerals.
Whole wheat flour adds additional nutrients and fiber.
Homemade bread contains fewer additives than many commercial varieties.
Suitable for breakfast, lunch, or dinner accompaniments.

Frequently Asked Questions

Can I use only all-purpose flour?

Yes, but the texture may be slightly softer and less hearty.

Why bake in a glass dish?

Glass dishes distribute heat evenly and help maintain moisture during baking.

Can I make this bread vegan?

Yes. Replace honey with sugar and omit the egg wash or use plant milk.

How should I store the bread?

Store in an airtight container at room temperature for up to 3 days.

Can I freeze the loaf?

Yes. Wrap tightly and freeze for up to 3 months.

What seeds work best?

Sunflower, sesame, flax, pumpkin, chia, and hemp seeds all work well.

How do I know the bread is fully baked?

The loaf should be golden brown and sound hollow when tapped on the bottom.