Round Seeded Bread Baked in Glass Dish!

🍞 Round Seeded Bread (Baked in a Glass Dish)

🧾 Ingredients (1 round loaf)

Dry ingredients

• 3 cups all-purpose flour (or bread flour)

• 1 packet (2¼ tsp) active dry yeast

• 1½ tsp salt

• 1 tbsp sugar or honey

Seeds (use any mix you like)

• 2 tbsp sunflower seeds

• 1 tbsp sesame seeds

• 1 tbsp pumpkin seeds

• 1 tbsp flax or chia seeds

Wet ingredients

• 1¼ cups warm water (about 110°F / 43°C)

• 2 tbsp olive oil

Optional topping

• Extra seeds for sprinkling

👩‍🍳 Instructions

1️⃣ Activate the yeast

1. In a large bowl, mix warm water and sugar (or honey).

2. Sprinkle yeast on top.

3. Let sit 5–10 minutes until foamy.

2️⃣ Make the dough

1. Add olive oil to the yeast mixture.

2. Stir in flour, salt, and seeds.

3. Mix until a shaggy dough forms.

3️⃣ Knead & first rise

1. Knead by hand on a floured surface for 8–10 minutes
   (or 5 minutes with a stand mixer)

2. Dough should be smooth and elastic.

3. Place in a lightly oiled bowl, cover, and let rise 1–1½ hours, until doubled.

4️⃣ Shape & second rise

1. Punch down dough and shape into a tight round loaf.

2. Grease a round glass baking dish (8–9 inches).

3. Place dough seam-side down in the dish.

4. Cover and let rise 30–45 minutes.

5️⃣ Bake

1. Preheat oven to 375°F (190°C).

2. Lightly brush top with water or olive oil.

3. Sprinkle extra seeds on top (optional).

4. Bake 35–40 minutes, until:

   • Golden brown

   • Sounds hollow when tapped

   • Internal temp ~190–195°F (if you check)

6️⃣ Cool & serve

• Let cool in the dish 10 minutes, then remove

• Cool completely before slicing (important!)

❓ Q & A: Round Seeded Bread (Glass Dish)

Q: Can I bake bread in a glass dish safely?

A: Yes! Glass is great for even baking—just avoid sudden temperature changes.

Q: Do I need to adjust temperature for glass?

A: Slightly. Glass retains heat, so 375°F works better than higher temps.

Q: Why did my bread brown too fast on the bottom?

A: Glass holds heat longer. Try:

• Placing dish on a baking sheet

• Lowering oven temp by 25°F

• Moving rack to the middle

Q: Can I use whole wheat flour?

A: Yes—replace up to 50% of the flour. Add 1–2 tbsp extra water if dough feels dry.

Q: How do I make the crust softer?

A: Brush with butter after baking and cover loosely while cooling.

Q: How do I make the crust crunchier?

A:

• Brush top with water before baking

• Place a small oven-safe dish of water on the bottom rack

Q: How long does it keep?

A:

• Room temp: 2–3 days (wrapped)

• Freeze slices: up to 2 months

Q: Can I make this no-knead?

A: Yes! Use less yeast (½ tsp), mix dough, and let rise 8–12 hours before baking.