Seeded No-Knead Jar Bread
A crusty, hearty, seed-studded loaf made with zero kneading and baked right in a canning jar or small oven-safe container. This method gives you perfectly portioned bread with a beautiful dome and crackly crust.
Ingredients (makes 2 pint-sized jar loaves)
Dry ingredients:
· 1½ cups (180g) all-purpose or bread flour
· ¼ cup (30g) whole wheat flour (optional, or use all white)
· 1 tsp instant yeast (or active dry)
· 1 tsp salt
· 2 tbsp mixed seeds (see seed blend below)
Wet ingredients:
· ¾ cup (180ml) warm water (110°F/45°C)
· 1 tbsp honey or sugar (optional, for slightly sweeter crust)
For topping:
· 1 tbsp mixed seeds
· 1 tsp sesame seeds (optional)
Seed blend suggestion:
· 1 tbsp sesame seeds
· 1 tbsp sunflower seeds (roughly chopped)
· 1 tsp poppy seeds
· 1 tsp flax seeds (whole or ground)
· 1 tsp pumpkin seeds (chopped)
Instructions
Step 1: Mix the Dough (2 minutes)
· In a medium bowl, whisk together flours, yeast, salt, and 2 tbsp mixed seeds.
· Add warm water and honey (if using). Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. No kneading!
Step 2: First Rise (1–2 hours)
· Cover bowl with plastic wrap or a damp kitchen towel.
· Let sit at room temperature until doubled in size and bubbly on top (about 1–2 hours depending on warmth).
Step 3: Prepare the Jars
· Generously grease two clean, dry wide-mouth pint (16oz) canning jars with butter, oil, or nonstick spray. Make sure to grease the insides well up to the rim.
· Do not use lids or rings — leave jars open.
· Place jars on a baking sheet for easy handling.
Step 4: Shape & Second Rise (30–45 minutes)
· Stir down the dough with a spoon (it will be sticky).
· Divide dough evenly between the two prepared jars (about ½ cup dough per jar).
· Sprinkle remaining 1 tbsp mixed seeds and sesame seeds over the tops.
· Let rise in the jars, uncovered, for 30–45 minutes until dough reaches just below the rim.
Step 5: Bake
· Preheat oven to 375°F (190°C) during the last 15 minutes of rising.
· Place baking sheet with jars in the oven on the middle rack.
· Bake for 25–30 minutes until tops are deep golden brown and a toothpick inserted comes out clean.
· Internal temperature should reach 200–205°F (93–96°C) for fully baked bread.
Step 6: Cool
· Remove jars from oven carefully (they are very hot!).
· Let cool in jars for 5 minutes, then run a butter knife around the edges to loosen.
· Turn jars over and gently tap to release the bread.
· Cool completely on a wire rack before slicing.
Why Use Jars?
Advantage Why It Works
Perfect shape Creates a tall, domed loaf with a crisp crust
Portion control Each jar = 1–2 servings
No pan needed Jars act as individual baking vessels
Cute gift idea Bake, leave in jar, tie with ribbon
Moisture retention Glass traps steam for a chewy interior
Seed Variations
Everything Bagel:
Use everything bagel seasoning instead of mixed seeds.
Seeded Rye:
Replace ½ cup flour with rye flour; add 1 tsp caraway seeds to the blend.
Mediterranean:
Add 1 tbsp dried oregano + 1 tsp fennel seeds + sunflower seeds.
Spicy:
Add ¼ tsp red pepper flakes + 1 tbsp flax + sesame seeds.
No Jars? No Problem!
Use these instead:
· 6-ounce ramekins (reduce bake time to 18–22 minutes)
· Small oven-safe bowls (grease well)
· Muffin tins (makes 4–6 mini loaves; bake 15–18 minutes)
· Mini loaf pans (5×3 inches)
Troubleshooting
Problem Fix
Bread sticks to jar Grease more generously, especially bottom edges
Dense, heavy loaf Let first rise go longer until very bubbly
Too dark on top Tent with foil halfway through baking
Not cooked in center Reduce oven temp to 350°F and bake 5 min longer
Sunken top Don’t over-rise second time (keep below rim)
Serving Ideas
· Toast: Slice, toast, and slather with butter or jam
· Sandwich bread: Perfect size for single sandwiches
· Soup companion: Serve alongside tomato soup or stew
· Garlic bread: Split, butter, add garlic powder, broil
· Gift bread: Bake directly in a jar, cool, seal with lid + ring, add fabric and ribbon
Storage
· Room temp: Wrap in a kitchen towel and store in a bread box (not plastic — crust will soften) for 2–3 days
· Freezer: Wrap tightly in plastic wrap + foil; freeze up to 3 months
· Reheat frozen: Toast slices or warm whole loaf in 350°F oven for 5–7 minutes
Tips for Success
- Use wide-mouth jars only — regular mouth jars are too narrow to remove the bread easily
- Don’t use lids during baking — the bread needs to expand upward
- Grease very well — seeds and dough love to stick to glass
- Let cool completely before trying to remove or slice
- Seeds can be toasted first for extra nutty flavor (3 minutes in dry skillet)
This is the perfect beginner bread — no kneading, no special equipment, and the seeds add protein, crunch, and beautiful visual appeal. Once you pop that first warm loaf out of the jar, you’ll be hooked!
Ready in about 3 hours (mostly rising time), with only 10 minutes of hands-on work.