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.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
1 hr 40 mins
total:
2 hrs 40 mins
Servings:
15
Yield:
1 loaf
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.

Nutrition Facts

151 calories; protein 4.5g 9% DV; carbohydrates 26.5g 9% DV; fat 3.4g 5% DV; cholesterol 0mg; sodium 183mg 7% DV. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2010
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. Read More
(100)

Most helpful critical review

Rating: 1 stars
07/18/2013
I did not care for this recipe. Read More
(6)
26 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/15/2010
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. Read More
(100)
Rating: 5 stars
03/17/2009
Barley flour can be purchased at Indian groceries ("Rav Flour"). Read More
(21)
Rating: 5 stars
08/07/2007
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! Read More
(17)
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Rating: 5 stars
03/11/2011
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" above and found the loaf to be an exact duplicate of the W.F. Seeduction. Having now made multiple loaves I'm pleased at how much "bread" I'm saving in making this for my family. Thanks! Read More
(12)
Rating: 5 stars
04/10/2008
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 bothered searching the city for it! However still turns out well. Often I use the recipe to make two small loaves as we don't go through bread quickly seems to still work fine. Obviously reduce cooking time when making two small loaves. Read More
(10)
Rating: 5 stars
10/22/2008
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 barley flour. In the end, it turned out very moist and light, not quite as dense and sweet as the one from WF. Read More
(10)
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Rating: 5 stars
11/01/2013
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 regular barley flour until we can try a new brand of malted. We also follow mhowell's advice by lowering the molasses increasing the honey and increasing the seeds. Overall incredible recipe. Truly the best bread we've ever had either homemade or store bought. We now make it all the time in our bread machine. Our girls ask for it continually. It's more preferred in our family than even the homemade French or Italian breads--and there's nothing like it we can buy anywhere. It's rich and nutty but also light and elastic slightly sweet. We love it with honey butter or cinnamon butter or cream cheese. It's so filling soothing and satisfying and we love that it's complete protein--excellent value for the cost. Also it feels good in the tummy and will sooth a sour stomach which we thought was amazing until we read that millet seed does just that (sooths the stomach). Great way to feel good in the morning and start the day. Thank you thank you for this recipe. It's a staple. Read More
(8)
Rating: 5 stars
05/17/2011
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 little denser and more moist than the WF version and also a little less buttery. Still delicious! My family had it with cream cheese strawberry jam orange marmalade or even plain and everyone was delighted. Love it! Read More
(8)
Rating: 5 stars
08/23/2010
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. Read More
(7)
Rating: 1 stars
07/18/2013
I did not care for this recipe. Read More
(6)
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