Healthy Seeded No-Knead Jar Bread

This rustic no-knead bread is packed with wholesome seeds and baked in a wide-mouth glass jar or small oven-safe dish for a fun, individual-sized loaf. It has a crisp crust, a soft interior, and is perfect for breakfast, sandwiches, or serving alongside soup.

Note: Use only oven-safe canning jars (such as wide-mouth Mason jars) and do not tighten the lids while baking.

Prep Time: 10 minutes
Rise Time: 2–3 hours
Bake Time: 35–40 minutes
Total Time: About 3 hours 30 minutes
Yield: 2 small jar loaves or 1 medium loaf

Ingredients

• 3 cups (375 g) bread flour or all-purpose flour
• 1 cup (120 g) whole wheat flour
• 2 teaspoons instant yeast
• 1½ teaspoons salt
• 1 tablespoon honey or maple syrup
• 1¾ cups (420 ml) warm water
• 2 tablespoons olive oil
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds (pepitas)
• 1 tablespoon sesame seeds
• 1 tablespoon flaxseeds
• 1 tablespoon chia seeds
• Extra seeds for topping

Instructions

1. Lightly grease two wide-mouth oven-safe Mason jars or a small loaf pan.
2. In a large bowl, combine the bread flour, whole wheat flour, yeast, and salt.
3. Stir in the honey, warm water, and olive oil until a sticky dough forms.
4. Fold in the sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, and chia seeds until evenly distributed.
5. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for 2–3 hours, or until doubled in size.
6. Gently stir the dough to release large air bubbles, then divide it evenly between the prepared jars, filling each about halfway. Sprinkle extra seeds over the top.
7. Let the dough rest for 20–30 minutes while the oven preheats to 375°F (190°C).
8. Bake for 35–40 minutes, until the tops are golden brown and the bread sounds hollow when tapped. The internal temperature should reach 200–205°F (93–96°C).
9. Carefully remove the jars from the oven and let the bread cool for 10 minutes before loosening the edges with a knife and turning the loaves out onto a wire rack to cool completely.

Storage

• Room Temperature: Store in an airtight container or bread bag for up to 3 days.
• Refrigerator: Up to 1 week.
• Freezer: Slice and freeze for up to 3 months.

Tips

• For the best texture, weigh the flour if possible.
• Add 2 tablespoons of rolled oats or chopped nuts for extra flavor and texture.
• Brush the tops with a little water before sprinkling on the seeds so they stick better.
• If you don’t have oven-safe jars, bake the dough in a standard 8×4-inch (20×10 cm) loaf pan using the same oven temperature, checking for doneness after 30–35 minutes.