Search thousands of recipes reviewed by home cooks like you.

Seeduction Bread

Seeduction Bread

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    2 h 40 m
Bread Man

Bread Man

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mhowell
74

mhowell

1/15/2010

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 exactly like whole foods. The ingredients are the same, but I changed the measurements and made one substitution. - 1 teaspoon of molasses NOT 2 tablespoons, the bread is way too dark with the original amount and made the crust a bit bitter. - Increase the honey to 4 tablespoons - Increase pumpkin, sunflower, and millet seeds to 4 tablespoons each - Increase the gluten to 2 tablespoons, this really firmed up the bread and made it less "cakey" - I also substituted the 3 tablespoons of malted barley flour with Bob's Red Mill 10 grain cereal.

kwehking
17

kwehking

3/17/2009

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

ChefRachelMac
13

ChefRachelMac

8/7/2007

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 malted barley flour. I needed a lot of more flour than the recipe asked for, so I used more whole wheat flour and the finished product was outstanding. My clients absolutely loved it!

Similar recipes

ADVERTISEMENT