Copycat Seeduction Bread

seed bread
Prep: 45 mins
Cook: 60 mins
6 - 10 hours rising time: 6 hrs
Total: 7 hrs 45 mins
Servings: 10 servings
Nutrition Facts (per serving)
243 Calories
6g Fat
43g Carbs
8g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 243
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 527mg 23%
Total Carbohydrate 43g 15%
Dietary Fiber 6g 20%
Total Sugars 8g
Protein 8g
Vitamin C 1mg 3%
Calcium 34mg 3%
Iron 3mg 16%
Potassium 236mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 Foods supermarket in the United States.

Another bonus: It can be baked in just one day, which makes it quicker than​ this seeded bread recipe which is also tasty.


For the Sponge:

  • 1 1/2 cups water

  • 1/4 teaspoon yeast

  • 3 cups white whole wheat flour

For the Final Dough:

  • 1/4 cup raw millet

  • 1/4 cup raw sunflower seeds

  • 1/4 cup raw pumpkin seeds

  • 2 tablespoons poppy seeds, optional

  • 2 tablespoons water

  • 1 teaspoon yeast

  • 1/4 cup honey

  • 1 teaspoon molasses

  • 2 tablespoons neutral oil

  • 3 tablespoons cereal (10-grain, such as Bob's Red Mill)

  • 1/2 cup white whole wheat flour

  • 1 1/2 teaspoons fine salt

  • 1 tablespoon vital wheat gluten

Steps to Make It

Make the Sponge

  1. 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 the remaining water and the 3 cups of flour.

  2. 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

  1. Place the millet, sunflower seeds and pepitas you are using in a hot, dry skillet and toast them for 5 to 7 minutes until they begin to pop and smell toasty, stirring often. It is best not to leave the room while doing this, as seeds burn very quickly. If using the optional poppy seeds, do not toast them.

  2. Remove from heat and cool to room temperature. Add the poppy seeds to the seed mix, if using.

Mix Final Dough

  1. When your sponge has risen and shows small bubbles all over the surface, stir it down.

  2. Dissolve the yeast in the water.

  3. In a separate bowl, stir together the honey, molasses, and oil. Stir in the dissolved yeast and 10-grain cereal. It can also be 7 grain or other cracked grain cereal of your choice.

  4. Add the sponge, 1/4 cup of flour, salt, and vital wheat gluten. Mix until the dough comes together to form a ball.

  5. Knead for 5 to 10 minutes, adding flour until dough is only slightly sticky. Stir or knead in the toasted seeds. Adjust the dough consistency with flour or a little water as needed.

  6. Gather the dough into a ball with wet hands and place in a clean, oiled bowl, turning once to coat. Cover the bowl and let the dough rise at room temperature until doubled in bulk.

Final Shape and Rise

  1. Preheat the oven to 450 F.

  2. Turn the dough out onto a lightly floured surface and pat into a rectangle. Fold the top third of the dough down over the middle third, then fold the bottom third of the dough up, letter style. Brush off all excess flour. Rock the loaf back and forth on the work surface to form it into a long, torpedo shape and place on a parchment paper-lined sheet pan.

  3. Optional: Dust the top with flour or whisk an egg white, brush it on and decorate with more seeds.

  4. 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.


  1. 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.

  2. This bread over- browns easily, due to the honey and, if using, the seeds decorating the loaf. If the bread is browning too quickly, reduce the oven temperature to 350 F and tent the bread with aluminum foil.

  3. Let the bread cool completely on a rack to allow air flow around it, then slice.


  • 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.
  • Avoid adding too much flour when kneading and shaping the dough as this can lead to a dense, stodgy loaf. Flour your hands instead of the work surface, and use a bench scraper to help you manipulate the dough on the work surface. While it is more difficult to work with, a slightly sticky dough will yield a more moist, lighter end result.

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.

How to Store

Allow the bread to cool completely. Bread wrapped while still warm will sweat and lead to premature spoilage. Wrap the bread tightly in aluminum foil or plastic wrap, or place it in a zip-top plastic bag and store at room temperature for up to 5 days.

You may also freeze tightly wrapped bread for up to 4 months. Let the bread thaw at room temperature overnight.