This quick and wholesome bread is packed with nutritious seeds and features a soft, textured crumb with a wonderfully crusty top. Baked right in small glass dishes or mugs, it is a convenient, single-serving or portion-controlled alternative to traditional loaves.
Ingredients
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Flour & Dry Ingredients:
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1 cup all-purpose flour or whole wheat flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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Seeds & Mix-ins:
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2 tablespoons sunflower seeds
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2 tablespoons flaxseeds (or chia seeds)
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1 tablespoon sesame seeds
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Wet Ingredients:
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1/2 cup milk (or water/plant-based milk)
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2 tablespoons olive oil or melted butter
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1 large egg
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Instructions
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Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease two small oven-safe glass bowls, ramekins, or large mugs with a little oil or butter.
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Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, salt, and the majority of the seeds (reserving a small pinch to sprinkle on top).
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Add Wet Ingredients: Pour in the milk, olive oil (or melted butter), and crack in the egg. Stir the mixture gently with a spoon or spatula just until a thick, sticky batter forms and no dry pockets of flour remain.
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Fill the Mugs: Divide the batter evenly between the prepared glass dishes or mugs, smoothing out the tops. Sprinkle the reserved seeds over the top of each unbaked loaf.
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Bake: Bake in the preheated oven for 20 to 25 minutes, or until the bread is risen, golden brown, and a toothpick inserted into the center comes out clean.
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Cool and Slice: Allow the bread to cool slightly in the dishes before turning them out onto a cutting board. Slice into rounds and serve warm with butter or your favorite spread.
