This recipe is inspired by the bread shown in your image: a rustic, soft-centered seeded bread baked in small glass oven-safe dishes, with a golden crust and plenty of seeds on top.
Ingredients
For the Bread
- 1½ cups (180 g) whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) plain Greek yogurt
- 2–4 tablespoons water, as needed
Seed Topping
- 1 tablespoon sunflower seeds
- 1 tablespoon pumpkin seeds
- 1 teaspoon sesame seeds
- 1 teaspoon flax seeds
- 1 teaspoon chia seeds
You can use any combination of seeds you have available.
Instructions
1. Prepare the oven
Preheat your oven to 375°F (190°C).
Lightly grease 2 small oven-safe glass baking dishes or ramekins with olive oil or cooking spray.
Important: Only use glass containers specifically labeled as oven-safe. Do not put ordinary glass jars into a hot oven.
2. Make the dough
Add the whole-wheat flour, baking powder, and salt to a mixing bowl.
Whisk together until evenly distributed.
Add the Greek yogurt and stir with a wooden spoon or spatula until a thick dough forms.
3. Adjust the consistency
If the dough feels very dry or crumbly, add water 1 tablespoon at a time, mixing after each addition.
The finished dough should be soft and slightly sticky but easy to scoop.
Avoid adding too much water because a very wet dough can produce a dense center.
4. Add the seeds
Reserve about 2 tablespoons of the mixed seeds for the topping.
Fold the remaining seeds into the dough until evenly distributed.
5. Fill the dishes
Divide the dough evenly between the prepared oven-safe dishes.
Use the back of a wet spoon or spatula to smooth the surface.
Don’t fill the containers more than about ½ to ⅔ full, because the bread will rise during baking.
6. Add the topping
Lightly brush or sprinkle the tops with a little water.
Scatter the reserved sunflower, pumpkin, sesame, flax, and chia seeds over the surface.
Gently press the seeds into the dough so they stick during baking.
7. Bake
Place the dishes on a baking tray.
Bake for approximately 25–35 minutes, depending on the size and depth of the dishes.
The bread should be:
- Golden brown on top
- Firm around the edges
- Cooked through in the center
Insert a toothpick into the center. It should come out without wet dough attached.
8. Cool
Remove from the oven and allow the bread to cool in the dishes for 10–15 minutes.
Carefully loosen the edges with a knife if necessary.
Transfer to a cooling rack and allow it to cool further before slicing.
9. Slice and serve
Once cooled, use a serrated bread knife to cut the loaf into slices.
Serve with butter, cream cheese, avocado, eggs, soup, or your favorite spread.
Storage
- Room temperature: 1 day in an airtight container
- Refrigerator: up to 4 days
- Freezer: up to 2 months when tightly wrapped
For the best texture, allow frozen slices to thaw and then lightly toast them before serving.