Reviewed: Jan. 4, 2012

I tried the original recipe and the modified recipe and I have to say that I like the original recipe best. My kids do, too.. We like the molasses flavor and the crust isn't bitter. I also like that there isn't an additional tablespoon of honey that the net total of the modified recipe has. So, be sure to try the original recipe---you may prefer it.

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Reviewer:

oldfaithful

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Reviewed: Jul. 13, 2011

I modified this slightly for a bread machine because I am lazy, and it is still our family's favourite bread recipe. Highly recommended!

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4 users found this review helpful

Reviewer:

sarahbee

Cooking Level: Intermediate

Reviewed: May 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!

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Reviewer:

kimbabxsarang

Reviewed: Mar. 10, 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!

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6 users found this review helpful

Reviewer:

David

Cooking Level: Intermediate

Reviewed: Aug. 18, 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.

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5 users found this review helpful

Reviewer:

Laura

Reviewed: Jan. 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.

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Reviewer:

mhowell

Reviewed: Mar. 14, 2009

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

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Reviewer:

kwehking

Reviewed: Oct. 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.

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Reviewer:

Stefanie B

Cooking Level: Intermediate

Reviewed: Apr. 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.

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7 users found this review helpful