Seeduction Bread

Seeduction Bread

14
Bread Man 0

"Hearty wheat bread with nutty flavor and lots of good tasting seeds. All the seeds and the Vital Wheat Gluten were available at my local health food store. The Malted Flour was not available. I purchased malted barley seed at the local brewery supply store and ground the seeds to flour in a coffee grinder. The seeds come in various roasts. I purchased the number 10. The higher numbers become stronger and darker. Malted wheat seeds are also available at the Supply store. I have not made the recipe with the wheat."

Ingredients

2 h 40 m servings 151 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Gently stir together the warm water, molasses, honey, and yeast in a large bowl and let stand until foamy, about 5 minutes. Pour oil into the yeast mixture.
  2. In a separate bowl mix together all-purpose flour, whole wheat flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley flour, and vital wheat gluten. Stir the flour and seed mixture to the yeast mixture until it pulls together. Turn the dough out of the bowl onto a lightly floured surface. Knead for 7 to 8 minutes, adding additional flour as needed. Place the dough in a large oiled bowl, cover and let stand in a warm place until doubled in size, about 1 hour. Grease a 9x13 baking sheet.
  3. Punch down the risen dough and turn out of the bowl onto a lightly floured surface. Form into a round or oval loaf shape and place onto the prepared baking sheet. Cover the dough and allow to rise until doubled in size again, about 40 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C) toward the end of this second rise. Slash the top of the loaf diagonally with a sharp razor blade or serrated knife, carefully brush with the beaten egg white, and sprinkle remaining millet seeds over the top.
  5. Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.
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Reviews

14
  1. 17 Ratings

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I made this using the original recipe above and it was ok, but didn't think it was close to the seeduction bread at whole foods, so I experimented to get closer. The final product was nearly exa...

Barley flour can be purchased at Indian groceries ("Rav Flour").

This bread was AMAZING! It tastes almost exactly like the Seeduction Bread at Whole Foods, just slightly denser. I did, however, make a few changes to the recipe. I used 2t. of yeast and no m...

An absolutely stupendous bread previously available only at Whole Foods, I tried a trial loaf using the recommended ingredient measurement modifications and substitution recommended by "mhowell"...

I love this bread. It is very hearty and has lots of grains...so if you don't like that sort of thing....you probably won't like this bread. I've never used barley flour, as just couldn't be bot...

My whole family loves this bread. I did make a few changes when I made it as I didn't have things like wheat gluten or millet seeds and I omitted the honey and put in malt extract along with ba...

This recipe is wonderful! I followed the mhowell modifications except without the malted barley flour or wheat gluten. I also replaces the molasses with brown sugar instead. The bread came out a...

This bread is incredible. So worth the time and effort, which is minimal considering the end product. It is so full of flavor I actually prefer to eat it with nothing on it.

Update: re. malted barley flour, do not use Bob's Red Mill malted barley flour (found on Amazon). It will make your loaf gooey. We tried it several different times. Now we just stick with regula...