Experiments in Cooking

Seeded bread

My family has been hooked on Whole Food’s Seeduction Bread for a long time. I decided to try a copycat recipe which I’ve further modified over the years to suit our tastes.

I like to proof my yeast first.

I add half the flour on top of this after proofing. The other half I mix with the seeds and then layer on top. I find this works much better than just tossing seeds in.

Finally, I make a little well for the salt to delay its mixing with yeasty dough.

I use King Arthur bread flour & whole wheat flour, and gluten from Bob’s Red Mill. I have a hard time finding malt in stores, so I buy this from Amazon.

Stick everything in the bread machine, and a few hours later you get this! Voila!


Ingredients, in order of use:

Set 1a:

  • 1 1/4 cup warm water (105-115 deg F)
  • 2 tbsp molasses
  • 2 tbsp honey (OR 2 tbsp brown sugar and 1.5 tsp water)
  • 2 1/4 tsp active dry yeast

Set 1b:

  • 2 tbsp butter, melted.

Set 2a:

  • 1.5 c bread flour
  • 1.5 c whole what flour
  • 1 tbsp gluten
  • 2 tbsp diastatic malt powder

Set 2b:

  • 1 tbsp poppy seeds
  • 2 tbsp millet seeds
  • 2 tbsp raw sunflower seeds
  • 3 tbsp raw pumpkin seeds

Set 3:

  • 1 tsp salt


1a) Add all ingredients to bottom of bread machine container. Allow to proof (let the yeast rise) for 10 minutes. This step isn’t required, but I like to do it as a sanity check on my yeast.

1b) Pour the melted butter into the container

2a) Mix all the “2a” ingredients together. Gently spoon half into container.

2b) Mix all “2b” ingredients with remaining flour mix from 2a. Spoon into container.

3) Make a little well on top of flour and add the salt.

4) Run machine for the White Bread, Regular Crust, 1.5 lbs cycles.