This bread recipe is loaded with seeds and whole grains. With a chewy texture and slightly nutty flavor, it is very similar to the Seeduction Bread sold at Whole Food supermarket in the United States.
Another bonus: It can be baked in just one day, which makes it quicker than this tasty seeded bread recipe which is also tasty.
- 1 1/2 cups water
- 1/4 teaspoons yeast
- Final Dough
- 4 tablespoons raw millet
- 4 tablespoons raw sunflower seeds
- 4 tablespoons raw pumpkin seeds (pepitas)
- 2 tablespoons poppy seeds (optional)
- 2 tablespoons water
- 1 teaspoons yeast
- 1/4 cups honey
- 1 teaspoons molasses
- 3 tablespoons 10-grain cereal (such as Bob's Red Mill)
- 2 tablespoons oil
- 1 1/2 teaspoons salt
- 1/2 cup flour (or more as needed for adjustments)
- 1 tablespoon vital wheat gluten
Notes: Whole, white wheat flour is made with the whole grain of a light-colored, hard, winter wheat. It tastes a bit milder than regular, "red" whole wheat flour and seems to rise better.
Make the sponge early in the day and leave it to sit out at room temperature for 4 to 8 hours. You can also make it before you go to bed, then finish the bread the next morning.
Using bottled water or filtered water for baking bread is recommended.
Make the Sponge
- If you are using instant yeast, stir it into the flour, then add the water and mix. If you are using regular, active dry yeast, mix the 1/4 teaspoon with a few tablespoons of the water until the yeast dissolves, then mix in 3 cups of flour.
- Either way, stir until the dough forms a very thick batter, cover and let rise for 4 or more hours at room temperature. Learn more about instant vs. active dry yeast here.
- Place the millet, sunflower seeds and pepitas you are using in a hot, dry skillet and toast 5 - 7 minutes until they begin to pop, stirring often. It is best not to leave the room while performing this procedure, seeds burn very quickly.
- Remove from heat and cool to room temperature.
Mix Final Dough
- When your sponge has risen and shows small bubbles all over the surface, stir it down.
- Dissolve the 1 teaspoon of yeast in about 2 tablespoons of water.
- In a separate bowl, stir together honey, molasses, and oil. Stir in dissolved yeast and 10-grain cereal. It can also be 7 grain or other cracked grain cereal of your choice.
- Add sponge, 1/4 cup of flour, salt, and vital wheat gluten. Mix until the dough comes together to form a ball.
- Knead for 5 to 10 minutes, adding flour until dough is only slightly sticky. Stir or knead in the toasted seeds and the poppy seeds, if using. Adjust dough consistency with flour or a little water as needed.
- Gather dough into a ball with wet hands and place in a clean, oiled bowl, turning once to coat. Cover bowl and let rise at room temperature until doubled in bulk.
Final Shape and Rise
- Preheat oven to 450°F.
- Turn out onto lightly floured board and pat into a rectangle. Fold in thirds, then fold the other side, letter style, over the first. Brush off all excess flour. Rock the loaf into a long, torpedo shape and place on a parchment paper-lined pan.
- Optional: Dust the top with flour or whisk an egg white, brush it on and decorate with more seeds.
- Cover loaf of bread with plastic wrap and let rise for 30 or so minutes. Slash the top with a sharp razor blade or serrated knife.
- Bake for 10 minutes using steam, then reduce the temperature to 400°F and bake for 30 to 40 more minutes, or until the internal temperature of the bread is at least 190°F.
- This bread over- browns easily, due to the honey and, if using, the seeds decorating the loaf. If the bread is browning too, much, reduce oven temperature to 350°F and tent bread with aluminum foil.
- Let the bread cool on a rack to allow air flow around it, then slice.
You may replace half the whole wheat flour with all-purpose flour and the loaf will rise a bit more. Either way, the crumb is chewy and sweet.