Seeduction Bread Recipe (Whole Foods Copycat)

Closeup on some sliced seeduction bread.

4.66 from 64 votes

Seeduction Bread Recipe (Whole Foods Copycat)

This copycat Whole Foods Seeduction Bread Recipe is hearty, nutty, and packed with seeds for incredible texture and flavor. It’s perfect for toast, sandwiches, or avocado toppings—and just as satisfying made fresh at home!

Course Snack

Cuisine American

Keyword multigrain bread recipe, seeduction bread recipe, Whole Foods copycat bread recipe

Prep Time 30

Cook Time 35

Rise Time 1 30

Total Time 2 35

Servings slices (one loaf)

Calories 208kcal

Author Sue Ringsdorf

Ingredients

2 ½ teaspoons active dry yeast (8 grams) - I use Red Star
1 cup warm water (136 grams) - warmed to 105-110 degrees F
2 Tablespoons honey (42 grams)
1 Tablespoon molasses (20 grams)
1/4 cup avocado oil (54 grams) - or canola oil
1 ½ teaspoon kosher salt
2 Tablespoons chia seeds
2 Tablespoons poppyseeds
2 Tablespoons sesame seeds
1/4 cup sunflower seeds
1/4 cup pepitas - roughly chopped
1/2 cup whole wheat flour (65 grams)
2 - 2 ¼ cups bread flour (260 - 290 grams) - depending on consistency
egg wash plus extra seeds for top of loaf

Instructions

Activate the yeast. Using a large standing mixer, combine the yeast, warm water (warmed to between 105-110 degrees F), honey, and molasses. Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready.
2 ½ teaspoons active dry yeast (8 grams), 1 cup warm water (136 grams), 2 Tablespoons honey (42 grams), 1 Tablespoon molasses (20 grams)1 cup warm water (136 grams)
Add oil. Add avocado oil and stir again to mix well.
2 Tablespoons honey (42 grams)
Place dough hook on mixer, and start adding dry ingredients. Add the seeds, nuts, whole wheat flour, salt, and one cup of bread flour. Add the dough hook and start mixer. Let it run for several minutes and then use a spatula to scrape down the sides as needed.
2 Tablespoons chia seeds, 2 Tablespoons poppyseeds, 2 Tablespoons sesame seeds, 1/4 cup sunflower seeds, 1/4 cup pepitas, 1 ½ teaspoon kosher salt , 2 - 2 ¼ cups bread flour (260 - 290 grams)
Continue adding flour to desired consistency. Let the mixer run, and continue to occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.
Let the dough rise. Grease a large bowl with oil. Remove the dough from the mixer, and form it into a ball. Then place it in the bowl, and cover it with a clean dish towel. Place the bowl in a warm corner of your kitchen and let rise until approximately doubled in size, about 45 minutes to an hour. The rise may be different each time, and will vary depending on where you live.
Form loaf of bread. Once the bread rises, it’s time to form the dough into a loaf. Prepare small pan with parchment paper (or use a loaf pan). Add a little oil to a pastry mat or a large flat surface (a cutting board works too), and form dough into an oblong shape for bread. Gently place on the prepared pan.
Let rise again. Cover dough with a clean dish towel, and let it rise again until the dough rises to about twice the size.
Add egg wash and seeds. Then combine an egg with a splash of water and whisk until combined. Then use a pastry brush to add egg wash to the outside of the loaf. Sprinkle with your choice of seeds and nuts to the outsides of the loaf.
egg wash plus extra seeds for top of loaf
Bake. Bake bread in a preheated 350 degree oven, until done, approximately 35 minutes. The loaf should be beatufilly browned on the top and bottom. Remove bread to a wire rack.
NOTE: Use a digital thermometer to test for doneness. The middle of the bread should register between 200-210 degrees F.

Notes

This recipe has been adjusted to more closely match the Whole Foods seeduction bread recipe.
This bread freezes well for up to three months. Use freezer bags and seal tightly.

Nutrition