I was tweaking and cleaning up the blog yesterday and realized that Sunday’s tartine post was my 200th blog post! For someone who’s shy and not particularly loquacious, it’s amazing I’ve had this much to say. Although when the topic of food comes about, I usually have no trouble finding my words.
I wanted to make something special to honor the feat. Something I crave regularly but cannot get here. Something I tucked behind everything else in my recipe folder when we started dating, because he’s not into baked goods/breads with nuts or crunchy things inside.
Whole Foods’ Seeduction Bread. A hearty, nutty, seedy whole grain bread filled with bulgur, poppy seeds, millet, pepitas 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 . . .
Egg-in-a-hole has been on my radar for the past month. Warm from the oven we cut thick slices of the Seeduction, tore out a hole, cracked an egg inside and ate the childhood treat as a simple lunch with cubed papaya.
For his sake I omitted the pepitas and sunflowers; the millet and poppy seeds would just toe the line — enough crunch for me but still not too much for him.
This recipe produces almost an exact replica of the Whole Foods Seeduction. I’m not sure I could tell the two apart. In the wild world of whole grains, this is without a doubt my favorite bread and well worth you giving it a try, too. Even if you’re not a bread baker!
Seeduction Bread [makes 2 small loaves]
1/2 c lukewarm water, 95° to 105° F
2 1/2 t [or 1 packet] active dry yeast
1/4 c mild-flavored honey [such as Wildflower or Mesquite]
2 3/4 c bread flour [AP works fine]
1 c whole wheat flour [I used King Arthur’s WW Bread flour]
1/2 c bulgur or couscous or cracked wheat [went with bulgur this time]
1 1/2 t salt
1/4 c sunflower or grapeseed oil
1 c cool water
1 c raw sunflower seeds
1/2 c millet, toasted if you like
3 T poppy seeds
1/2 c plus 3 T raw pumpkin seeds [pepitas]
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 flat-ish oval. Sprinkle the millet and seeds [reserving 3 T pepitas] 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 pepitas and roll the tops in the chopped pepitas. [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.
Adapted from Robin and inspired by Whole Foods
ok, even if i don’t make it myself, i’m heading for whole foods Saturday to get my very own loaf!!!
I pretty like bread with seeds too.
After reading you, I understand the choice of your blog header ! ;)
Mmmm That looks so good! I love seedy bread.
Excellent article. There’s a lot of great data right here, however I want tell you one thing – I’m running Redhat with the up-to-date beta of Firefox, and the look and feel of your site is somewhat bizarre for me. I can read the content, but the navigation doesn’t work so good.
At WF yesterday, I found a half loaf of sliced Seeduction Bread in the bakery section and thought it looked delicious, so I brought it home and it was fantastic! So nutty and delicious! So today, I thought, “I wonder if someone has posted a recipe for this yummy bread…” And of course I came across your blog! Thanks for the recipe – I will be making it soon and checking back frequently!
I’ll also pass along your blog to my sister who is working toward her RD now – I’m sure she’ll love it as well!
Amanda,
Thanks for stopping by squirrel bread and the lovely comments! Have you whipped up the seeduction yet? So nice to be able to have it at home whenever we want… especially since the closest Whole Foods is hundreds of miles away now! And props to your sister for picking such a wonderful profession to pursue :) Hope she’s loving at as much as I do.
Cheers,
*Heather*
where’s the millet?? the millet is my favorite thing about the seeduction bread.. love the crunch it gives :)
good point! i didn’t have any on hand at the time. meant to put it in the recipe b/c, like you, it’s also one of my favorite parts. guess i forgot. will edit. thanks for the catch!
cheers,
*heather*
I am really eager to try this bread recipe. I just did a search for WF’s Seeduction bread, and this looks like my winner! I am currently very in love with this bread (and bread baking), and dying to knock it off!
I found your blog and this bread recipe yesterday and made this bread last night. The loaves turned out beautifully and taste fantastic. I wanted to leave you kudos for easy-to-follow instructions! I think of bread baking as a daunting task, but this recipe was pretty easy! Thank you!
Afternoon Jennifer,
Thanks so much for the sweet comments, and for taking the time to make a recipe featured on squirrel bread. I’m always happy to see that they’re accessible, easy to use and straight-forward to someone other than me! Ha. As a Dietitian, I wish more people were willing to give bread-baking, as well as so many other “basic” recipes, a shot to see how fun and completely not scary they can be. It would probably do wonders for their overall health as well, in terms of making more of their own food and skipping the fast food/take-out.
Did you opt for all the seeds and grains, or go minimal like I did (for the sake of my crunch-a-phobe fiance)?
Cheers and happy New Year,
*Heather*
I just came back to check this recipe again and saw your comment. I included all the seeds because we both love a ton of crunch! This is my fiance’s favorite bread recipe now!
Should the bulger be cooked before it’s added to the dough? I made the bread last night and put it in dry. The bread is delish, but has a teeth-rattling crunch where the bulger didn’t seem to absorb any moisture in the rising process.
I also added flax seeds. YUM!
My only other alteration was to use 100% whole wheat bread, substituting 3 T for vital wheat gluten.
@Ellie B: Thanks for the comment — I’m so happy you enjoyed the bread!
As for the bulgur, it is not meant to be cooked ahead of time. I’ve never had an issue, since theoretically it’s soaking up moisture during the combined 2.75 to 3 hours of rise and rest time. Perhaps your bulgur was a coarser grind than mine? Although, you did mention using all whole wheat bread flour, which will absorb more moisture than AP bread flour and could have contributed to the hard bite. I do love the idea of making the loaf 100% WW (of course with vital wheat gluten!), so maybe if you try again with this method you could soak the bulgur for a bit first?? Let me know what you think.
I figured it would absorb water throughout the process, but my bulgur is pretty old, maybe that’s why it didn’t? I’ll try soaking it a bit first, but I don’t want a lot more moisture to mess up the lovely density of this loaf. I made one long loaf out of the recipe, and that sucker weighed almost 3 pounds!
I acidentally picked up this loaf when I was looking for the biggest best looking loaf of Jewish bread I wanted to try. I am so glad I did, it is the best bread I’ve ever eat & so filling after eating a hunk with nothing else I didn’t get hungry for hrs. It is amazingly good even even 3 days after the sell by date.Wish we had a Whole foods in my town instead of 60 miles away. I wonder how it would freeze?
@virginia: It freezes very well, actually. Stock up! Glad you love it as much as I do.
I still don’t see millet in the ingredient list, but it’s referenced in the directions on the blog page (but not mentioned at all in the print button version.) Can you please update the recipe with millet info? Can’t wait to try it!
Made this today for the first time with a little different seed proportion, including adding the millet. Also, mixed it by hand. It was so hard waiting for it to cool enough to cut it. DH and I will never buy another loaf at WF again! Thanks for your wonderful recipe!
I know this recipe has been out here in cyberland for a decade, but I just ran across seeduction bread at whole foods and also fell in love with it. It’s like $6.50 per loaf now– which does not fit into my budget on the regular– so looked for a recipe and here you are! One question I have is if you really mean couscous as a substitute for bulgar or cracked wheat. It seems so unusual to have a dry pasta in a bread (any pasta actually). Is it possible that you meant quinoa instead, since it’s actually a whole grain? They were both pretty novel to me 10 years ago and could have been, or still be, fairly easily confused looking at them quickly.