"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." — Bread Man
Watch video tips and tricks
1 1/4 cups
warm water (105 degrees to 115 degrees)
1 (.25 ounce) envelope
active dry yeast
unbleached all-purpose flour
whole wheat flour
1 1/2 teaspoons
raw pumpkin seeds
raw sunflower seeds
malted barley flour
egg white, beaten
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.
I did not care for this recipe.
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 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!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 151
** Calories from Fat: 30
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make delicious oven-baked sandwich bread.
The crust is crunchy and the center is moist. What’s not to love?
See how to make moist, homemade whole-wheat bread in your bread machine.