Best 5 Seeduction Bread Recipes
In the realm of culinary delights, there lies a bread that has captivated taste buds with its alluring texture and symphony of flavors: Seeduction Bread. Originating from the kitchens of passionate bakers, this masterpiece encompasses a diverse range of recipes, each contributing a unique dimension to the bread's charm. Embark on a culinary journey as we unveil the secrets behind Seeduction Bread, exploring the variations that elevate this creation from ordinary to extraordinary.
From the classic Seeduction Bread, bursting with a medley of flax, sunflower, and sesame seeds, to the nutty indulgence of Seeduction Rye Bread, each recipe offers a distinctive taste profile. Discover the magic of Seeduction Sourdough Bread, where a symphony of tangy aromas complements the crunch of various seeds. For those seeking a gluten-free option, Seeduction Gluten-Free Bread provides a delectable alternative without compromising flavor or texture. And for those with a sweet tooth, Seeduction Zucchini Bread adds a touch of sweetness balanced by the earthy undertones of grated zucchini.
No matter your dietary preferences or taste inclinations, Seeduction Bread offers a captivating experience that will leave you yearning for more. So, let your taste buds embark on an enthralling journey as we delve into the world of Seeduction Bread, unraveling the secrets behind its captivating charm and exploring the diverse recipes that make it a true culinary sensation.
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.
Provided by Sharon123
Categories Grains
Time 1h
Yield 2 small loaves
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 375°F.
- 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.
SEEDUCTION BREAD (COPYKAT - WHOLE FOODS RECIPE)
I love this bread toasted for breakfast and the rolls are absolutely delicious for holiday meals. The Whole Foods Market makes this bread approximately every other month. I would prefer to purchase it, but if it is not available -- I can try this recipe. Enjoy!
Provided by DailyInspiration
Categories Yeast Breads
Time 2h45m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- 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.
- In a separate bowl, mix together the a. p. 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 7-8 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 9 x 13 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 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 with remaining millet seeds over the top.
- Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 - 45 minutes. Prep time includes rising time.
SEEDUCTION BREAD
Steps:
- In a medium bowl, combine the yeast, water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
- Meanwhile, in a large bowl, mix together the flours, millet, salt, remaining 2 tablespoons sugar and the pumpkin, flax, sunflower, poppy and sesame seeds.
- In a medium bowl, whisk together the oil, honey and 2 eggs.
- When the yeast is foamy, add it to the dry mixture, immediately followed by the egg mixture, and stir to combine. Knead for 7 to 10 minutes, until you have a nice smooth dough, adding more flour as necessary.
- Transfer the dough to an oiled bowl, then cover with a clean towel or plastic wrap and let sit at room temperature until doubled in size, 2 to 3 hours. (Alternatively, you can refrigerate the dough overnight and then let it sit at room temperature for about 1 hour before shaping.)
- To make a swirl: Line two baking sheets with parchment. Divide the dough into quarters and roll each into a skinny log about 18 inches long. Coil each log up like a snail. Place on a lined baking sheet. Repeat with the remaining dough quarters, placing two coils on each sheet at least 4 inches apart. Cover with a towel or plastic wrap and let rise at room temperature for 30 minutes.
- Preheat the oven to 375 degrees F.
- Beat the remaining egg with 1 tablespoon water in a small bowl. Brush a light coating of egg wash all over the tops of the loaves and sprinkle with additional seeds as desired. Bake until the loaves are golden brown and have an internal temperature of 190 degrees F. Begin checking for doneness at 28 to 34 minutes. Remove from the oven and cool slightly before serving, or let cool completely before slicing.
- Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.
SEEDUCTION BREAD RECIPE - (4.3/5)
Provided by á-29897
Number Of Ingredients 16
Steps:
- 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.
SEEDUCTION BREAD
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.
Provided by Bread Man
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h40m
Yield 15
Number Of Ingredients 16
Steps:
- 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.
- 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 : Calories 151.4 calories, Carbohydrate 26.5 g, Fat 3.4 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 183 mg, Sugar 4 g
Tips:
- To ensure the seeds don't burn, toast them on low heat, stirring constantly.
- Use a combination of seeds for a variety of flavors and textures.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a crispier crust, bake the bread in a preheated Dutch oven.
- Let the bread cool completely before slicing and serving.
Conclusion:
Seeduction bread is a delicious and nutritious bread that is perfect for any occasion. It is easy to make and can be customized to your liking. With its hearty flavor and chewy texture, seeduction bread is sure to be a hit with your family and friends. So next time you're looking for a tasty and healthy bread recipe, give seeduction bread a try!
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