3-Ingredient Simple Seeded Bread in a Jar

This simple seeded bread recipe is inspired by your uploaded picture. It is a wholesome, flour-free bread alternative made with eggs, Greek yogurt, and a nutritious seed blend.

It is quick to prepare, rich in protein and healthy fats, and ideal for breakfast, snacks, or sandwiches.

You can make a small bread portion in the microwave in approximately 1–2 minutes, or bake it in the oven for a more traditional bread-like texture.
– Prep time: 2 minutes
– Microwave cooking time: 1–2 minutes
– Oven baking time: 20–25 minutes
– Servings: 1 small bread
– Difficulty: Very easy
1. Ingredients – Only 3 Main Ingredients

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Ingredient Quantity
Large egg 1
Plain Greek yogurt 2 tablespoons (30 g)
Ground mixed seeds 3 tablespoons (about 30 g)

Recommended seed mixture

You can use a mixture of:
– Ground flaxseeds
– Chia seeds
– Sunflower seeds
– Pumpkin seeds
– Sesame seeds
For the best texture, use mostly ground flaxseed and finely ground sunflower or pumpkin seeds.

Optional ingredients (not included in the 3-ingredient count):
– ¼ teaspoon baking powder for a lighter texture
– Pinch of salt for flavor
– Extra sesame or sunflower seeds for topping
This recipe uses no white flour, wheat flour, yeast, or added sugar. Seeds are ground to help the bread bind and develop a bread-like texture.
2. Step-by-Step Preparation Method

Step 1: Prepare the seed mixture
1. Measure 3 tablespoons of mixed seeds.
2. Grind them into a coarse flour using a blender or coffee grinder.
3. Transfer the ground seeds to a small bowl.
Tip: Ground seeds absorb moisture better than whole seeds and help the bread hold its shape.
Step 2: Mix the ingredients
1. Crack 1 large egg into a small mixing bowl.
2. Add 2 tablespoons of plain Greek yogurt.
3. Whisk until smooth.
4. Add the ground seed mixture.
5. Mix thoroughly until a thick batter forms.
6. Add optional baking powder and salt if desired.
The batter should be thick, moist, and spoonable.
Step 3: Transfer to a glass jar or ramekin

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1. Lightly grease a microwave-safe glass ramekin.
2. Spoon the batter into the ramekin.
3. Fill it no more than two-thirds full.
4. Smooth the surface.
5. Sprinkle additional sesame or sunflower seeds on top.
Use a wide, microwave-safe glass ramekin rather than a narrow jar. Never microwave a sealed container.
Step 4: Microwave – Quick 1-Minute Bread

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1. Place the ramekin in the microwave.
2. Microwave on high for 60 seconds.
3. Check the center.
4. If still wet, continue cooking in 15–20 second intervals.
5. Let it rest for 1 minute.
6. Carefully remove the bread from the ramekin.
Ready in about 1–2 minutes
Microwave power varies. The bread may need 90 seconds or longer to cook completely. Ensure the egg-based center reaches 71°C (160°F).
Step 5: Oven-Baked Version

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For a more traditional bread texture:
1. Preheat the oven to 180°C (350°F).
2. Prepare the same three-ingredient batter.
3. Transfer it to a small greased oven-safe glass baking dish.
4. Sprinkle extra seeds on top.
5. Bake for 20–25 minutes.
6. Check that the center is fully cooked.
7. Allow the bread to cool for 10 minutes.
8. Remove from the dish and slice.
The oven version will have a firmer crust and a more bread-like interior.
3. Complete Nut Information
No Tree Nuts Required
The recipe does not require almonds, walnuts, cashews, pecans, or other tree nuts.
Nut Included in recipe?
Almonds No
Walnuts No
Cashews No
Pecans No
Pistachios No
Hazelnuts No
Peanuts No
Brazil nuts No
Macadamia nuts No

Allergy information
The main allergens in this recipe are:
– Egg
– Milk (Greek yogurt)
– Sesame, if included in the seed mixture
Seeds are not the same as tree nuts, but they can also cause allergies.

For someone with a nut allergy:
– Check seed packaging for cross-contact warnings.
– Use plain Greek yogurt with verified ingredients.
– Check that the seeds were not processed on shared equipment with nuts.
– Do not add almond flour or nut-based toppings.
This bread is nut-free by ingredients, but it is not guaranteed allergen-free.
4. Nutrition Information
Estimated per small bread
Nutrient Approximate amount
Calories 230–280 kcal
Protein 13–16 g
Carbohydrates 5–9 g
Fat 17–21 g
Fiber 4–7 g
Sugar 1–3 g

Nutrition will depend on the types and proportions of seeds used.
5. Frequently Asked Questions (Q&A)
Q1. Is this bread completely free from white flour?

Yes. The recipe uses ground seeds instead of white flour or wheat flour.

Q2. Does this bread contain yeast?

No. It does not require yeast or fermentation. Baking powder is optional for a lighter texture.

Q3. Does it contain added sugar?

No. The recipe contains no added sugar, honey, or syrup.

Q4. Can I make it without Greek yogurt?

Greek yogurt helps bind and moisten the bread. You can experiment with cottage cheese blended smooth, but the texture will change.

Q5. Can I use whole seeds instead of ground seeds?

Whole seeds can be used, but the bread may not bind as well. Grinding the seeds produces a more bread-like texture.

Q6. Can I make it without eggs?

Eggs are the main binder in this three-ingredient version. An egg-free version would require a different formulation, such as flaxseed gel, and may be denser.

Q7. Can I toast this bread?

Yes. Allow it to cool completely, slice it, and toast it in a toaster oven or skillet. The oven-baked version is especially good for toasting.

Q8. How do I store the bread?

Refrigerate in an airtight container and consume within 3–4 days. Because it contains egg and yogurt, do not leave it at room temperature for extended periods.

Q9. Can I freeze this bread?

Yes. Cool completely, slice, wrap well, and freeze for up to 2 months for best quality. Thaw and toast before eating.

Q10. Why is my bread wet in the middle?

It may need more cooking time, or the seeds may not have absorbed enough moisture. Cook in short additional intervals and ensure the center is fully set.

Q11. Can I use this bread for sandwiches?

Yes, especially the oven-baked version. Let it cool completely before slicing horizontally for a small sandwich.

Q12. Is this bread gluten-free?

The three main ingredients are naturally gluten-free. However, check the seed packaging and yogurt labels for cross-contact or added ingredients. Use certified gluten-free products if needed.

6. Serving Suggestions

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Try your seeded bread with:
– Avocado and boiled egg
– Greek yogurt cream cheese
– Cucumber and tomato
– Cottage cheese
– Smoked salmon
– Peanut butter, if allergies are not a concern
– Hummus
My recommendation:

For your no-white-flour lifestyle, I recommend the oven-baked version for a firmer, sliceable bread. The microwave version is excellent when you want a quick individual bread portion.

One important distinction: this is a quick seed-based bread, not a traditional yeast loaf. It will be denser and more moist, but it is a convenient flour-free alternative. 🌻