Seed Bread Baked in Jar
Seed Bread Baked in Jar is a easy American recipe that serves 4. 345 calories per serving.
Prep: 1 hr 30 min | Cook: 55 min | Total: 2 hrs 50 min
Cost: $2.72 total, $0.68 per serving
Ingredients
- 250 ml Warm Water (around 38°C (100°F) to activate yeast)
- 1 tsp Dry Yeast (Active dry yeast)
- 150 g Whole Grain Flour (Can be whole‑wheat flour; sifted)
- 40 g Ground Flaxseed (Provides omega‑3 and helps bind dough)
- 30 g Sunflower Seeds (Raw, unsalted)
- 30 g Pumpkin Seeds (Raw, unsalted)
- 20 g Sesame Seeds (Lightly toasted optional)
- 1 tsp Salt (Or to taste)
- 2 tbsp Vegetable Oil (For greasing jars and dough surface)
Instructions
Combine Wet Ingredients
In the large mixing bowl, add 250 ml warm water and sprinkle 1 tsp dry yeast over it. Let sit for 2‑3 minutes until slightly foamy.
Time: PT5M
Add Dry Ingredients and Mix
Add 150 g whole grain flour, 40 g ground flaxseed, 30 g sunflower seeds, 30 g pumpkin seeds, 20 g sesame seeds, and 1 tsp salt to the bowl. Stir with a spatula until a shaggy dough forms.
Time: PT5M
First Proof
Cover the bowl tightly with plastic wrap and place it in a warm spot (around 30‑35 °C) for 60 minutes, allowing the dough to double in size.
Time: PT60M
Prepare Jars
While the dough is proofing, lightly coat the inside of each jar and its rubber gasket with a thin layer of vegetable oil. Remove the gaskets and set them aside.
Time: PT5M
Shape Dough in Jars
After the first rise, gently deflate the dough and divide it evenly among the prepared jars (about 150‑180 g per jar). Press the dough down to fill the jar, leaving about 1 cm of headspace.
Time: PT5M
Second Proof
Cover the jars again with plastic wrap and let them rest in a warm place for 20 minutes.
Time: PT20M
Preheat Oven
Preheat the oven to 200 °C (390 °F).
Time: PT10M
Temperature: 200°C
Grease Dough Surface
Brush the top of each dough ball with a little vegetable oil to promote a golden crust.
Time: PT2M
Bake the Bread
Place the jars on a baking sheet and bake for 45 minutes, or until the tops are deep golden and a skewer inserted into the center comes out clean.
Time: PT45M
Temperature: 200°C
Cool and Sanitize Gaskets
Using protective gloves, remove the hot jars from the oven and set them on a cooling rack. Meanwhile, place the rubber gaskets in a pot of boiling water for 10 minutes to disinfect, then dry them.
Time: PT15M
Store the Bread
Close each jar with its sanitized gasket and store the jars in a cool, dark place. The bread will keep for up to one year.
Time: PT5M
Nutrition Facts
- Calories
- 345
- Protein
- 10 g
- Carbohydrates
- 35 g
- Fat
- 18 g
- Fiber
- 6 g
Dietary info: Vegetarian, Vegan, Gluten‑containing, High‑fiber
Allergens: Wheat (gluten), Sesame seeds, Potential cross‑contamination with nuts
Ingredient Substitutions
- Instead of Dry Yeast: Instant yeast (use same amount), Sourdough starter (replace yeast, adjust liquid)
- Instead of Whole Grain Flour: All‑purpose flour (adds less fiber), Spelt flour
- Instead of Ground Flaxseed: Chia seeds (ground), Hemp seeds
- Instead of Sunflower Seeds: Pumpkin seeds, Sesame seeds
- Instead of Pumpkin Seeds: Sunflower seeds, Pine nuts
- Instead of Sesame Seeds: Poppy seeds, Flaxseed
- Instead of Salt: Sea salt, Kosher salt
- Instead of Vegetable Oil: Olive oil, Canola oil
Equipment Needed
- Large Mixing Bowl
- Measuring Cup
- Measuring Spoons
- Spatula or Wooden Spoon
- Mason‑style Jars with Large Neck
- Rubber Gaskets (Lids)
- Plastic Wrap
- Oven
- Protective Oven Gloves
- Pot for Boiling Water
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Activating the yeast with warm water
- First 60‑minute proof in a warm environment
- Greasing jars and dough surface to prevent sticking
- Baking at the correct temperature (200 °C) for the full 45 minutes
Chef Tips from the Video
- Toast the sesame seeds lightly before adding for extra nuttiness.
- For a sweeter version, add 1‑2 tbsp honey to the dough.
- Use a kitchen scale for precise measurements; it improves consistency.
Troubleshooting
Dough does not rise during the first proof.
Check that the water was warm (not hot) and that the yeast is fresh. Add a pinch more yeast if needed.
Bread crust is too hard or burnt.
Cover the jars loosely with foil after 30 minutes of baking, or lower oven temperature to 190 °C.
Bread sticks to the jar when removed.
Ensure the inside of the jar and gasket are well‑oiled before adding the dough. Let the bread cool completely before sealing.
Storage
Refrigerator: Not necessary; store in a cool dark pantry.
Freezer: Bread can be frozen in the jar for up to 3 months; thaw at room temperature.
Room temperature: Store sealed jars in a dark, dry place for up to 1 year.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated after the first rise; bring to room temperature before the second proof.
- Baked jars can be stored unopened for months; reheat in a 180 °C oven for 10‑15 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of seed bread baked in a jar in American home baking?
Jar‑baked breads became popular in the United States during the early 20th century as a way to keep bread fresh longer and to make portable, single‑serving loaves for families living in small apartments.
What are the traditional regional variations of seed bread in American cuisine?
In the Midwest, cornmeal and rye are often added; on the West Coast, gluten‑free flours and a wider variety of seeds like chia and hemp are common. The basic seed‑bread concept remains the same across regions.
How is seed bread traditionally served in American households?
It is typically sliced and served toasted with butter, jam, or as a base for open‑face sandwiches. It also pairs well with soups and stews for a hearty meal.
What occasions or celebrations is seed bread associated with in American culture?
While not tied to a specific holiday, seed‑bread is popular for everyday family meals, picnics, and as a convenient snack for school lunches or workbreaks.
What makes seed bread baked in a jar special compared to regular loaf bread in American cuisine?
Baking in a jar creates a moist interior and a crisp crust while allowing the loaf to be stored sealed for months, reducing waste. The added seeds boost nutrition and flavor.
What are the most common mistakes to avoid when making seed bread baked in a jar?
Common errors include using water that is too hot (which kills the yeast), under‑oiling the jars (causing the bread to stick), and over‑baking, which dries the crumb. Follow the temperature and timing guidelines closely.
Why does this recipe use a 20‑minute second proof instead of a longer rise?
The dough is already well‑developed after the first 60‑minute proof; a short second rise allows the dough to relax and fill the jar without over‑expanding, ensuring a uniform shape.
Can I make the seed bread ahead of time and how should I store it?
Yes, bake the jars ahead, let them cool completely, then seal with the sanitized gaskets and store in a cool, dark pantry for up to a year. For shorter storage, keep in the refrigerator for up to two weeks.
What texture and appearance should I look for when the seed bread is done?
The top should be deep golden‑brown with a slightly crisp crust, and a gentle tap on the jar should sound hollow. A skewer inserted into the center should come out clean.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on simple, ingredient‑driven home baking tutorials that emphasize long‑lasting, pantry‑friendly recipes.
How does the YouTube channel Unknown's approach to American bread making differ from other cooking channels?
Channel Unknown emphasizes minimal equipment, jar‑baking for extended storage, and the inclusion of nutrient‑dense seeds, setting it apart from channels that focus on traditional loaf shapes or artisanal sourdough techniques.
Last updated: October 31, 2026
