Copycat Whole Foods Seeduction Bread

“Whole Foods’ Seeduction Bread. A hearty, nutty, seedy whole grain bread filled with bulgur, poppy seeds, millet, pumpkin and sunflower seeds. Perfect for eating plain, toasted, slathered with butter, peanut butter or jam, torn off in hunks and dipped in hummus, served alongside salad or soup, as sandwich bread or for egg-in-a-hole. This recipe produces almost an exact replica of the Whole Foods Seeduction. Allow for three hour rising time. From squirrel bread.”
READY IN:
1hr
YIELD:
2 small loaves
UNITS:
US

Ingredients Nutrition

  • 12 cup lukewarm water (95* to 105* F)
  • 2 12 teaspoons active dry yeast (1 packet)
  • 14 cup mild-flavored honey (such as Wildflower or Mesquite)
  • 2 34 cups bread flour (all purpose works fine)
  • 1 cup whole wheat flour
  • 12 cup bulgur (or couscous or cracked wheat)
  • 1 12 teaspoons salt
  • 14 cup sunflower oil (or grapeseed oil)
  • 1 cup cool water
  • 1 cup raw sunflower seeds
  • 12 cup millet (toasted if you like)
  • 3 tablespoons poppy seeds
  • 12 cup plus 3 t raw pumpkin seeds (pepitas)

Directions

  1. Pour lukewarm water into a 2-cup measuring cup and sprinkle with yeast. Mix in the honey and let sit about 10 minutes so it gets foamy.
  2. Put flours, bulgur [or couscous or cracked wheat] and salt in the bowl of a stand mixer with the paddle attachment and mix a few times, to combine. Pour the oil and cool water into the yeast mixture and then, while the mixer is running, add in a slow and steady stream. Let it run until the dough stops sticking to the outside walls and forms a ball; add 1 to 2 t water if it’s not sticky enough to form the ball, or add the same of flour if it looks too wet. Let the mixer run for another minute to knead the dough.
  3. Remove the dough ball to a greased bowl and flip it around so all sides of the dough get a little greased. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 2 hours.
  4. Line a baking sheet with parchment or a Silpat liner. Turn the dough out onto a clean work surface, knead a few times and then form into a large flatish oval. Sprinkle the millet and seeds [reserving 3 T pumpkin seeds] over top of the dough, and fold in half. Knead the dough to distribute the millet and seeds evenly. Divide the dough into two and form each into tight round balls.
  5. Coarsely chop the remaining pumpkin seeds and roll the tops in the chopped pumpkin seeds. (You could also substitute more poppy seeds here). Place the loaves on the prepared baking sheet, cover loosely with plastic wrap and let rise for 45 minutes to 1 hour.
  6. Preheat the oven to 375°F.
  7. Bake the loaves on the center rack for 30-35 minutes, or until golden and sound hollow when tapped on the bottom. Cool before slicing.

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