Seeduction Bread Formula
Whole Food's Seeduction Bread is one of the very top tasting breads that I've eaten. I am trying to put together a recipe/formula for it. The recipe that looks best (and is duplicated times over on the web) is found here.
It seems that one user (mhowell) has tweaked it best and their remarks are copied below.
---------- 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. ----------
I've tried my best to convert the recipe to grams. I had to estimate the pumpkin seeds and the malted barley flour. I think they are close.
I noticed that the recipe calls for 4% Wheat Gluten. It also recommends AP Four. I'm wondering why the recipe didn't specify Bread Flour and omit the gluten. Is there a reason for this?
There a suggestion made by a user concerning the original recipe. They substituted the 3 tablespoons of malted barley flour with Bob's Red Mill 10 grain cereal. Will the 10 grain cereal. Is the malted barley flour used for taste only or does it provide other benefits to the dough?
If you have any input as the the amounts of any ingredients, I'd like to know. Any critiques to the percentages are welcomed. I will need to order a few ingredients on-line so any advice is appreciated before I place the order.
I've yet to see anyone nail this bread. I'd love to duplicate it... --- Update: I baked this according to the recipe (used malted barley flour) and Hallelujah, I'm in love! ---
If I manage to get an accurate formula, I plan to eventually eliminate the yeast and convert to a natural levain starter.
Any help or ideas are appreciated,