Copycat Seeduction Bread
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Nutrition Facts (per serving) | |
---|---|
145 | Calories |
8g | Fat |
16g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings: 10 | |
Amount per serving | |
Calories | 145 |
% Daily Value* | |
Total Fat 8g | 11% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Sodium 362mg | 16% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 2g | 8% |
Protein 3g | |
Calcium 48mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
- Sponge:
- 1 1/2 cups water
- 1/4 teaspoons yeast
- 3 cups white, whole wheat flour
- Final Dough:
- 4 tablespoons millet (raw)
- 4 tablespoons sunflower seeds (raw)
- 4 tablespoons pepitas ( pumpkin seeds, raw)
- Optional: 2 tablespoons poppy seeds
- 2 tablespoons water
- 1 teaspoons yeast
- 1/4 cups honey
- 1 teaspoons molasses
- 3 tablespoons cereal (10-grain, such as Bob's Red Mill)
- 2 tablespoons cooking oil
- 1 1/2 teaspoons salt
- 1/2 cup flour (or more as needed for adjustments)
- 1 tablespoon wheat gluten (vital)
Steps to Make It
Make the Sponge
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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.
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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.
Toast Seeds
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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.
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Remove from heat and cool to room temperature.
Mix Final Dough
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When your sponge has risen and shows small bubbles all over the surface, stir it down.
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Dissolve the 1 teaspoon of yeast in about 2 tablespoons of water.
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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.
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Add sponge, 1/4 cup of flour, salt, and vital wheat gluten. Mix until the dough comes together to form a ball.
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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.
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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
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Preheat oven to 450°F.
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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.
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Optional: Dust the top with flour or whisk an egg white, brush it on and decorate with more seeds.
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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.
Baking
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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.
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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.
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Let the bread cool on a rack to allow air flow around it, then slice.
Tips
- 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.
Recipe Variation
- 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.
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