Round Seeded Bread Baked in Glass Dish
This recipe makes a soft, fluffy bread with a golden crust, baked in a glass container for a perfectly round loaf.
Ingredients:
-
2 ½ cups all-purpose flour (or bread flour)
-
1 packet (2 ¼ tsp) instant yeast
-
1 cup warm water (not hot, around 40–43°C / 105°F)
-
1 tbsp sugar or honey
-
1 tsp salt
-
2 tbsp olive oil (plus extra for greasing)
-
3 tbsp mixed seeds (pumpkin, sunflower, sesame, flax) – plus extra for topping
Instructions:
1. Prepare the Dough
-
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–7 minutes until foamy.
-
Add olive oil and salt. Stir well.
-
Gradually add flour while mixing until a dough forms.
-
Knead for about 8–10 minutes until smooth and elastic.
2. First Rise
-
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
3. Shape & Second Rise
-
Punch down the dough, then knead lightly.
-
Grease a heatproof glass dish (like in the picture).
-
Place dough inside, sprinkle with seeds, and cover again.
-
Let it rise for 30–40 minutes until it fills the dish.
4. Bake the Bread
-
Preheat oven to 180°C (350°F).
-
Bake for 30–35 minutes, until golden brown on top and firm.
-
Let it cool slightly before removing from the dish.
5. Slice & Serve
Cut into thick slices with a serrated knife. Serve warm with butter, cheese, or soup.
Q \ A
Q: Can I use whole wheat flour?
A: Yes, replace up to 50% of the flour with whole wheat for a denser, nuttier loaf.
Q: Can I bake without seeds?
A: Absolutely! Seeds add crunch, but you can skip them or replace with herbs like rosemary.
Q: My bread didn’t rise well, what happened?
A: Check your yeast freshness, water temperature (not too hot), and allow enough rising time.
Q: Can I bake in metal or ceramic instead of glass?
A: Yes, but baking time may be shorter in metal and longer in ceramic.
Q: How do I store it?
A: Wrap in a kitchen towel or airtight bag. Keeps 2–3 days at room temperature or up to a week refrigerated.
Round Seeded Bread Baked in Glass Dish
This recipe makes a soft, fluffy bread with a golden crust, baked in a glass container for a perfectly round loaf.
Ingredients:
-
2 ½ cups all-purpose flour (or bread flour)
-
1 packet (2 ¼ tsp) instant yeast
-
1 cup warm water (not hot, around 40–43°C / 105°F)
-
1 tbsp sugar or honey
-
1 tsp salt
-
2 tbsp olive oil (plus extra for greasing)
-
3 tbsp mixed seeds (pumpkin, sunflower, sesame, flax) – plus extra for topping
Instructions:
1. Prepare the Dough
-
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–7 minutes until foamy.
-
Add olive oil and salt. Stir well.
-
Gradually add flour while mixing until a dough forms.
-
Knead for about 8–10 minutes until smooth and elastic.
2. First Rise
-
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
3. Shape & Second Rise
-
Punch down the dough, then knead lightly.
-
Grease a heatproof glass dish (like in the picture).
-
Place dough inside, sprinkle with seeds, and cover again.
-
Let it rise for 30–40 minutes until it fills the dish.
4. Bake the Bread
-
Preheat oven to 180°C (350°F).
-
Bake for 30–35 minutes, until golden brown on top and firm.
-
Let it cool slightly before removing from the dish.
5. Slice & Serve
Cut into thick slices with a serrated knife. Serve warm with butter, cheese, or soup.
Q \ A
Q: Can I use whole wheat flour?
A: Yes, replace up to 50% of the flour with whole wheat for a denser, nuttier loaf.
Q: Can I bake without seeds?
A: Absolutely! Seeds add crunch, but you can skip them or replace with herbs like rosemary.
Q: My bread didn’t rise well, what happened?
A: Check your yeast freshness, water temperature (not too hot), and allow enough rising time.
Q: Can I bake in metal or ceramic instead of glass?
A: Yes, but baking time may be shorter in metal and longer in ceramic.
Q: How do I store it?
A: Wrap in a kitchen towel or airtight bag. Keeps 2–3 days at room temperature or up to a week refrigerated.
