Copycat Seeduction Bread
A copycat bread recipe, similar to a popular deli variety, features whole grain flour, millet, sunflower, poppy, and pumpkin seeds.
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Instructions
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Preheat the oven to 450 F.
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Prepare the yeast, flour, and water to form a thick batter for the sponge, then cover and let it rise for at least 4 hours at room temperature.
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Toast millet, sunflower seeds, and pepitas in a dry skillet for 5-7 minutes until fragrant; cool, then add poppy seeds if desired.
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After the sponge rises, stir it down. Dissolve yeast in water. In a separate bowl, combine honey, molasses, oil, dissolved yeast, and 10-grain cereal. Mix in the sponge, 1/4 cup flour, salt, and vital wheat gluten until a dough ball forms. Knead for 5-10 minutes, incorporating flour until slightly sticky, then knead in the toasted seeds. Place the dough in an oiled bowl, cover, and let rise until doubled.
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On a lightly floured surface, shape the risen dough into a rectangle, fold it letter-style, and form it into a torpedo shape. Place the loaf on a parchment-lined pan. Optionally, dust with flour or brush with egg white and decorate with seeds. Cover and let rise for 30 minutes, then slash the top.
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Bake the loaf for 10 minutes with steam, then reduce the oven to 400 F and continue baking for 30-40 minutes until the internal temperature reaches 190 F. If browning too quickly, lower the temperature to 350 F and tent with foil. Cool completely on a rack before slicing.