This seeded no-knead jar bread is an easy artisan-style loaf packed with healthy seeds, a crisp crust, and a soft, chewy interior. It requires no kneading—just mixing, resting, and baking.

It’s perfect for beginners and tastes like bakery bread with minimal effort.

🍽️ Yield

• 1 medium loaf (or 2 small jar-baked loaves)

⏱️ Prep Time

• 10–15 minutes

🕒 Rise Time

• 8–18 hours (overnight best)

🔥 Bake Time

• 40–45 minutes

🧾 Ingredients

🌾 Dry Ingredients

• 3 cups (375 g) all-purpose flour or bread flour Wheat Flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 2 tablespoons sugar or honey (optional, helps browning)

🌻 Seeds Mix

• 2 tablespoons sunflower seeds Sunflower Seeds
• 2 tablespoons pumpkin seeds Pumpkin Seeds
• 1 tablespoon sesame seeds Sesame Seeds
• 1 tablespoon flaxseeds (optional)
• 1 tablespoon chia seeds (optional)

💧 Wet Ingredients

• 1½ cups (360 ml) warm water
• 1 tablespoon olive oil (optional for softer crumb)

🫙 Equipment

• Large mixing bowl or jar
• Wooden spoon
• 1–2 heat-safe glass jars or loaf pan
• Parchment paper (optional)
• Dutch oven (best crust, optional)

🥣 Step 1: Mix the Dough (No Kneading)

1. In a large bowl, mix:
   • Flour
   • Salt
   • Yeast
   • Seeds
2. Add warm water (and olive oil if using).
3. Stir until a sticky dough forms.

👉 Dough should be shaggy and wet—this is correct.

🫙 Step 2: Jar Rest (Initial Rise)

1. Lightly oil a large jar or bowl.
2. Transfer dough inside.
3. Cover loosely (lid or cloth).
4. Let rise at room temperature for 8–18 hours.

What to expect:

• Dough doubles in size
• Bubbles form
• Texture becomes airy

🥖 Step 3: Shape the Bread

1. Dust hands with flour.
2. Gently remove dough.
3. Shape into a round or oval loaf (do not knead).

Optional:

• Place into a greased jar for “jar bread” shape
• Or into parchment-lined bowl

⏳ Step 4: Second Rise

• Let dough rest for 30–45 minutes
• Cover lightly

🔥 Step 5: Bake

Oven Method (Best)

1. Preheat oven to 450°F (230°C).
2. Place Dutch oven or baking tray inside to heat.
3. Carefully place dough inside (score top if desired).
4. Bake covered for 25 minutes.
5. Remove lid and bake another 15–20 minutes.

No Dutch Oven Method

1. Place dough on baking tray.
2. Add a small tray of water in oven for steam.
3. Bake 40–45 minutes until golden brown.

🟤 Step 6: Cool

• Remove bread and cool on rack for at least 1 hour.
• This prevents gummy texture.

🍞 Texture & Flavor

• Crispy crust
• Soft chewy inside
• Nutty seed crunch
• Light artisan flavor

💡 Tips for Best Results

✔️ Don’t overmix

Just stir until combined.

✔️ Wet dough = better bread

Sticky dough creates airy holes.

✔️ Long fermentation improves flavor

Overnight rise gives sourdough-like depth.

✔️ Steam is key

Helps crust become crispy and golden.

🔄 Variations

🧄 Garlic Herb Seed Bread

Add garlic powder + rosemary.

🧀 Cheesy Seed Bread

Mix in grated cheese before baking.

🍯 Sweet Seed Bread

Add honey + raisins.

🌾 Whole Wheat Version

Replace half flour with whole wheat flour.

🧊 Storage

• Room temp: 2–3 days (wrapped)
• Fridge: up to 5 days
• Freezer: up to 2 months

Reheat in oven for best crust.

✨ Final Result

A rustic seeded artisan loaf with a crunchy crust, soft airy crumb, and nutty seed flavor—all made without kneading, shaping effort, or special equipment.

If you want, I can also make:

• A gluten-free seeded version
• A high-protein fitness bread version
• Or a small “jar-only” single-serving recipe