Seeded brown bread

    2 hours 55 min

    This bread is packed full of wholesome goodness. This wholemeal bread is packed with pumpkin seeds, sunflower seeds, poppy seeds and millet. It's deliciously dense and packed full of flavour. Enjoy with lashings of butter.

    25 people made this

    Serves: 15 

    • 300ml warm water (40 to 45 degrees C)
    • 2 tablespoons black treacle
    • 2 tablespoons honey
    • 1 (7g) sachet dried active baking yeast
    • 2 tablespoons rapeseed oil
    • 250g plain flour
    • 125g wholemeal flour
    • 1 1/2 teaspoons sea salt
    • 3 tablespoons raw pumpkin seeds
    • 2 tablespoons raw sunflower seeds
    • 1 tablespoon poppy seeds
    • 2 tablespoons millet grains
    • 3 tablespoons roasted barley malt flour
    • 1 tablespoon wheat gluten
    • 1 egg white, beaten
    • 1 teaspoon millet grains

    Prep:35min  ›  Cook:40min  ›  Extra time:1hr40min proofing  ›  Ready in:2hr55min 

    1. Gently stir together the warm water, black treacle, honey and yeast in a large bowl and let stand until foamy, about 5 minutes. Pour oil into the yeast mixture.
    2. In a separate bowl mix together plain flour, wholemeal flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley malt flour and vital wheat gluten. Stir the flour and seed mixture to the yeast mixture until it pulls together. Turn the dough out of the bowl onto a lightly floured surface. Knead for 7 to 8 minutes, adding additional flour as needed. Place the dough in a large oiled bowl, cover and let stand in a warm place until doubled in size, about 1 hour. Grease a 23x33cm or similar sized baking tray.
    3. Punch down the risen dough and turn out of the bowl onto a lightly floured surface. Form into a round or oval loaf shape and place onto the prepared baking tray. Cover the dough and allow to rise until doubled in size again, about 40 minutes.
    4. Preheat oven to 190 C / Gas 5 toward the end of this second rise. Slash the top of the loaf diagonally with a sharp razor blade or serrated knife, carefully brush with the beaten egg white and sprinkle remaining millet over the top.
    5. Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.


    Roasted barley malt flour and wheat gluten can be purchased in speciality stores or online.

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    Reviews in English (20)


    I made this using the original recipe above and it was ok, but didn't think it was close to the seeduction bread at whole foods, so I experimented to get closer. The final product was nearly exactly like whole foods. The ingredients are the same, but I changed the measurements and made one substitution. - 1 teaspoon of molasses NOT 2 tablespoons, the bread is way too dark with the original amount and made the crust a bit bitter. - Increase the honey to 4 tablespoons - Increase pumpkin, sunflower, and millet seeds to 4 tablespoons each - Increase the gluten to 2 tablespoons, this really firmed up the bread and made it less "cakey" - I also substituted the 3 tablespoons of malted barley flour with Bob's Red Mill 10 grain cereal.  -  15 Jan 2010  (Review from Allrecipes US | Canada)


    Barley flour can be purchased at Indian groceries ("Rav Flour").  -  14 Mar 2009  (Review from Allrecipes US | Canada)


    This bread was AMAZING! It tastes almost exactly like the Seeduction Bread at Whole Foods, just slightly denser. I did, however, make a few changes to the recipe. I used 2t. of yeast and no malted barley flour. I needed a lot of more flour than the recipe asked for, so I used more whole wheat flour and the finished product was outstanding. My clients absolutely loved it!  -  07 Aug 2007  (Review from Allrecipes US | Canada)