Ah, you’re looking for a **seeded no-knead jar bread**—a simple, low-effort way to make hearty, seedy bread in a jar. I can give you a full recipe with step-by-step instructions. This style of bread is usually made in small jars or ramekins, perfect for individual servings. Here’s a clear recipe:
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### Seeded No-Knead Jar Bread
**Makes:** 4 small jars (about 8–10 oz each)
**Prep time:** 10 min
**Rising time:** 12–18 hours
**Bake time:** 30–35 min
#### Ingredients (per 4 jars)
* 2 cups (250 g) all-purpose or bread flour
* 1 tsp salt
* 1 tsp sugar or honey
* ½ tsp instant yeast
* 1 tbsp mixed seeds (sunflower, sesame, pumpkin, flax) + extra for topping
* ¾ cup (180 ml) warm water
* 1 tbsp olive oil (optional, for richer flavor)
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#### Instructions
1. **Mix dry ingredients:**
In a bowl, combine flour, salt, sugar, yeast, and seeds.
2. **Add water and oil:**
Pour in warm water and olive oil, stir until a sticky dough forms. No kneading needed—just mix until everything is combined.
3. **First rise:**
Cover the bowl with plastic wrap or a kitchen towel and let it rise at room temperature for **12–18 hours**. It should roughly double in size and look bubbly.
4. **Prepare jars:**
Lightly grease 4 small heatproof jars or ramekins. Sprinkle a few seeds at the bottom if you like a seedy base.
5. **Divide dough:**
Use a spatula to scrape dough into jars. Don’t overfill—leave about ½ inch from the top.
6. **Second rise:**
Cover loosely with lids or foil and let rise for **30–60 minutes**, until the dough puffs a bit.
7. **Preheat oven:**
Preheat oven to 425°F (220°C). Place a baking tray on the middle rack for stability.
8. **Bake:**
Bake jars directly on the tray for 25–30 minutes. Optional: brush the tops with water or olive oil and sprinkle seeds before baking for a nice crust.
9. **Cool:**
Remove jars from oven (careful, hot!) and let bread cool for at least 15 minutes before eating. Bread can be eaten straight from the jar or inverted onto a plate.
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✅ **Tips:**
* Use **whole wheat or spelt flour** for a nuttier flavor.
* Add **herbs or garlic** for extra flavor.
* Bread keeps **3–4 days at room temp** or can be frozen in the jar.
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