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

1. In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–7 minutes until foamy.

2. Add olive oil and salt. Stir well.

3. Gradually add flour while mixing until a dough forms.

4. 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

1. Punch down the dough, then knead lightly.

2. Grease a heatproof glass dish (like in the picture).

3. Place dough inside, sprinkle with seeds, and cover again.

4. Let it rise for 30–40 minutes until it fills the dish.

4. Bake the Bread

1. Preheat oven to 180°C (350°F).

2. Bake for 30–35 minutes, until golden brown on top and firm.

3. 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.