Delicious Whole Foods Seeduction Bread Recipe

Welcome to my copycat Whole Foods Seeduction Bread recipe! Are you a fan of the famous Seeduction Bread from Whole Foods Market, but not a fan of its price tag? Look no further, as I have perfected a recipe that mimics the taste and texture of the store-bought bread at a fraction of the cost.

The Seeduction Bread is a fan-favorite for its wholesome ingredients, chewy texture, and nutty flavor. It’s made with a mix of whole wheat flour, bulgur, sunflower seeds, poppy seeds, and honey, creating a healthy yet delicious bread option. However, it may not always be accessible or affordable to purchase a loaf from Whole Foods.

That’s where my copycat recipe comes in handy! With simple ingredients and some patience, anyone can create this Seeduction Bread in their own kitchen. Not only will it save money, but it’ll also impress your family and friends with your baking skills.

In this recipe article, I’ll provide detailed instructions on how to create this tasty bread step-by-step. From the right ingredient combinations to kneading techniques and baking tips, I’ve got you covered. So put on your apron and let’s start baking this homemade Seeduction Bread!

Why You’ll Love This Recipe


Copycat Whole Foods Seeduction Bread
Copycat Whole Foods Seeduction Bread


If you’re a bread lover, you’ll want to try this copycat Whole Foods Seeduction Bread Recipe. Why, you ask? Well, let me tell you.

This bread is a perfect combination of nutty, crunchy, and wholesome flavors that make any sandwich or toast more delicious. The mixture of sunflower seeds, poppy seeds, pumpkin seeds, and bulgur gives the bread its signature texture and taste that everyone loves. Plus, it’s made with whole grain flour, which means it’s rich in fiber, nutrients, and beneficial plant compounds.

But that’s not all. This recipe is also incredibly easy to make. With just a few simple ingredients like flour, yeast, water, honey, and salt, you can bake this bread at home without any fancy equipment or skills. The recipe even includes tips and instructions for making substitutions or variations based on your preferences or dietary needs.

Not only will you love the taste and texture of this seeduction bread, but you’ll also appreciate its versatility and convenience. It’s perfect for breakfast with some jam or butter or as a side to your favorite soup or salad at lunchtime. You can even toast it and top it with avocado or hummus or use it to make a fancy grilled cheese sandwich. And if you’re trying to cut down on waste or save money on bakery trips, making this bread yourself will be a game-changer.

So what are you waiting for? Try this copycat Whole Foods Seeduction Bread Recipe today and elevate your baking game while enjoying a healthy and delicious treat!

Ingredient List


 A slice of heaven on your plate!
A slice of heaven on your plate!


Whole Grain Flour Mixture

  • 1 cup whole wheat flour
  • 2 cups bread flour (I recommend King Arthur)
  • 1/4 cup bulgur
  • 2 tablespoons malted barley flour
  • 1/4 cup mixed seeds (sunflower, poppy, pumpkin)

Yeasted Water Mixture

  • 2 1/4 teaspoons active dry yeast (one packet of yeast)
  • 2 cups warm water

Honey Mixture

  • 2 tablespoons honey
  • 1 teaspoon salt

Vital Wheat Gluten Mixture

  • 1 tablespoon vital wheat gluten


The Recipe How-To


 Get ready to fall in loaf with this bread!
Get ready to fall in loaf with this bread!



Now, let’s move on to the fun part – making the Seeduction Bread! With a little bit of patience and a lot of love, you’ll be enjoying this delicious bread in no time. Here’s how to do it:


  • 1/4 cup poppy seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup bulgur
  • 1 cup lukewarm water
  • 2 tsp salt
  • 2 cups whole wheat flour
  • 2 cups bread flour (such as King Arthur)
  • 1/4 cup honey
  • 2 1/4 tsp active dry yeast
  • Additional water, as needed to form dough
  • Optional: additional seeds (poppy, pumpkin, sunflower) for topping


  1. Preheat your oven to 375°F.
  2. In a large bowl, mix together the bulgur and lukewarm water. Let it rest for about 10 minutes.
  3. Add the salt, whole wheat flour, bread flour, honey, and yeast to the bowl. Mix everything well with a spoon or spatula.
  4. If needed, add more water (a tablespoon at a time) until you form a slightly sticky dough that holds together in a ball.
  5. Turn your dough out onto a floured surface and knead for about ten minutes until it is smooth and elastic. Remember to sprinkle some flour on top of the dough when needed to prevent it from sticking.
  6. Place the dough into an oiled bowl and cover it with a damp cloth or plastic wrap. Allow it to rise until doubled in size which might take between one and two hours.
  7. After the first rise has completed, gently punch down the dough in the middle so that it deflates. Remove it from the bowl and place it onto your work surface.
  8. Fold over a few times – north to south; east to west – to get rid of any large bubbles inside the dough.
  9. Form your dough into a round shape, stretching and tucking under as needed until you have created a neat orb shape with small pinches at the bottom.
  10. Roll this on another plate or container coated with an abundant amount of seeds (pumpkin seeds, poppy seeds or sunflower seeds). The main idea is to cover your bread completely with them.
  11. Spray your bread loaf pan with cooking spray or coat generously with oil or butter.
  12. Place your seeded bread into your loaf pan and rest for about half an hour while preheating your oven at around 375 degrees Fahrenheit (190 degrees Celsius).
  13. Bake your loaf for approximately forty five minutes or until golden brown before letting cool completely before slicing.

Note: Some ovens run hot while others might run cool; therefore baking times may be adjusted accordingly.

Now that you know how to tackle this delicious copycat


Substitutions and Variations


 Let the seeds seduce your taste buds.
Let the seeds seduce your taste buds.


Although the Whole Foods Seeduction Bread recipe is already pretty versatile, there are several substitutions and variations you can try to make it even more interesting. Here are some ideas:

– Flour Substitutions: Instead of using a mix of whole wheat flour and bread flour, you can experiment with other types of flours like rye, spelt, or quinoa. Keep in mind that these flours have different properties and will affect the texture and rise of the bread.

– Seed Variations: The original seed combination of poppy, sunflower, and pumpkin seeds is delicious, but you can also mix things up with other seeds like sesame, chia, or flax. You could also try adding nuts like chopped almonds or pecans for some crunch.

– Honey Alternatives: If you don’t have honey on hand or want to try something different, you can substitute it with another sweetener like maple syrup or agave nectar. Just keep in mind that these sweeteners have different flavors and consistencies, so they may affect the taste and texture of the bread.

– Bulgur Swap: Bulgur adds a nice chewy texture to the bread, but if you can’t find it or don’t like it, you can substitute it with cooked quinoa or couscous.

– Gluten-Free Option: For those who are gluten intolerant or allergic, you can try making a gluten-free version of the bread by using a mix of gluten-free flours and adding xanthan gum to help with texture.

– Savory Twist: If you want to turn this bread into a savory treat, try omitting the honey and adding herbs like rosemary or thyme. You can also add shredded cheese or olives for extra flavor.

Remember that when experimenting with substitutions and variations in baking recipes, it’s important to keep track of your measurements and adjustments so that you can repeat your successes (and avoid repeating your failures!). Have fun trying out different combinations until you find your perfect Seeduction Bread variation!

Serving and Pairing


 This bread is just what the baker ordered.
This bread is just what the baker ordered.


After all the effort that goes into making this delicious Seeduction Bread, you want to make sure to enjoy it to the fullest. This bread has a slightly sweet taste and a hearty texture with crunchy seeds throughout. It pairs well with savory spreads like hummus, pesto, or cheese dips, which complement the sweetness of the bread. If you prefer a sweeter option, try pairing this bread with butter and honey or your favorite jam.

For a complete meal, cut thick slices of bread and pair them with a bowl of warm soup or stew on a chilly day. I recommend trying this bread with a creamy butternut squash soup or lentil stew for comfort food at its best. The hearty texture of the bread helps balance out the flavors in rich soups and stews.

Another great way to enjoy Seeduction Bread is by toasting it and topping it off with sliced avocado and tomato or your favorite sandwich fillings. The nutty flavor of the seeds pairs well with avocado’s creamy texture and fresh tomatoes’ acidity. Try adding roasted chicken, bacon, or lettuce to create your sandwich masterpiece.

Lastly, don’t forget about dessert! This bread also tastes amazing when paired with sweet toppings like Nutella, peanut butter, or jelly. Alternatively, you can use Seeduction Bread as a base for French toast or bread pudding for a decadent treat.

In conclusion, Seeduction Bread is an incredibly versatile bread that can be paired with both sweet and savory toppings. Experiment with different fillings until you find your perfect combination!

Make-Ahead, Storing and Reheating


 A hearty bread that's packed with flavor!
A hearty bread that’s packed with flavor!


The Seeduction Bread Copycat Recipe is perfect for making ahead of time. Not only will it save you time, but it also allows the bread to develop a richer flavor as the ingredients meld together over time. Once your Seeduction bread has cooled completely, store it in an airtight container or a plastic bag at room temperature. It can last up to five days if stored properly.

If you do not plan on enjoying the bread within a couple of days, it can be frozen for up to two months. To freeze the bread, wrap it tightly in plastic wrap and then place it in a freezer-safe plastic bag. When you’re ready to enjoy it, simply allow it to thaw at room temperature and then reheat in the oven.

To reheat your Seeduction Bread, preheat your oven to 350 degrees Fahrenheit. Then, wrap the bread in foil and bake for about 10 minutes or until heated through. Alternatively, you can slice the bread and toast it for a few minutes under the broiler.

It’s essential to keep in mind that reheating Seeduction Bread too long or at too high of a temperature can cause it to dry out quickly. Therefore, ensure that you monitor the reheating process carefully.

In conclusion, Seeduction Bread Copycat Recipe is an ideal make-ahead recipe that requires minimal effort and provides maximum satisfaction. It’s perfect for breakfast, lunch, and dinner time or even as an accompaniment to soups or stews. With proper storage and reheating techniques, you can always have fresh delicious seeduction bread on hand ready whenever you need it!

Tips for Perfect Results


 One slice is never enough.
One slice is never enough.


Making bread can be a daunting task, but with these helpful tips, you will have perfect results every time with this Copycat Whole Foods Seeduction Bread Recipe.

Firstly, make sure to weigh your ingredients accurately. Baking is a science and requires precise measurements for success. Weighing the flour using a digital scale ensures the perfect amount of flour every time.

Secondly, ensure that the dough has been kneaded enough to activate the gluten in the bread. Kneading develops the gluten in the dough and provides structure and texture to the bread. A good indication that your dough has been kneaded enough is when it becomes smooth and elastic.

Thirdly, allow time for the bread to rise. The active dry yeast needs time to ferment and release gas bubbles, which results in airy and light bread. Depending on room temperature, this can take anywhere from 1-2 hours.

Fourthly, use baking equipment such as a baking stone or Dutch oven to create an ideal environment for baking artisan-style bread. The Dutch oven traps steam created by the bread while baking, resulting in a crusty exterior with a soft interior. Whereas, the baking stone evenly distributes heat which gives the bread an extra crisp texture.

Lastly, try to resist cutting into your loaf of Seeduction Bread while still warm as tempting as it may be! It’s best to let the bread cool completely before slicing into it so that it can rest and finish cooking inside. This prevents moisture from escaping, which creates perfect results every time.

With these tips in mind, you’re now ready to try this copycat Whole Foods Seeduction Bread Recipe and achieve perfect results every time!


As you venture into making the Whole Foods Seeduction Bread recipe, you may come across some questions and concerns. Let us address some of the frequently asked questions to provide clarity and help you achieve perfect results with this bread recipe.

What is seeduction bread?

Seeduction Bread is a unique type of sandwich bread that stands out from the crowd. It boasts a delightful blend of sesame, poppy, pumpkin, and millet seeds on top of its perfectly baked golden-brown crust. The extra texture and flavor make it incredibly popular, and toasting it takes it to another level. This bread has a devoted following, especially in our Bakery department.

Is Seeduction bread healthy?

Seeduction Bread not only boasts a delicious taste but is also a healthier option compared to most multigrain breads due to its lower content of saturated fat. Additionally, it contains a similar amount of protein. This means that you can indulge in the bread without the feeling of guilt, making it a win-win situation for everyone. This information was published on April 15, 2016.

How many calories are in Whole Foods Seeduction bread?

If you’re curious about the calorie count in a single slice of Whole Foods Market Seeduction Bread, you’ll find that there are 120 calories per 43-gram serving. This information was last updated on June 7th, 2018.

How much vital wheat gluten to add to whole wheat flour?

When making bread using low-protein flour such as whole wheat or rye, it is recommended to add one tablespoon of vital wheat gluten for every two cups of flour. This helps improve the structure and texture of the bread.

Bottom Line

In summary, the copycat Whole Foods Seeduction Bread recipe is a must-try for anyone who loves whole grain baked goods. With its abundance of sunflower and pumpkin seeds, this hearty bread is perfect for a quick breakfast or a side to a savory soup. The recipe itself is straightforward and easy to follow, but with a few tips and tricks, you can make your bread even better. Don’t be afraid to experiment with different combinations of seeds or flours to create your own unique version of this delicious bread.

So, if you’re looking for an impressive but simple baking recipe that will impress all your friends and family, look no further than the Seeduction Bread Copycat Recipe! Not only will you save money by making it at home instead of buying it from Whole Foods Market, but you’ll also feel proud knowing that you made such a delectable bread from scratch. So what are you waiting for? Grab your ingredients and start baking today!

Copycat Whole Foods Seeduction Bread

Copycat Whole Foods Seeduction Bread Recipe

Whole Foods’ Seeduction Bread. A hearty, nutty, seedy whole grain bread filled with bulgur, poppy seeds, millet, pumpkin and sunflower seeds. Perfect for eating plain, toasted, slathered with butter, peanut butter or jam, torn off in hunks and dipped in hummus, served alongside salad or soup, as sandwich bread or for egg-in-a-hole. This recipe produces almost an exact replica of the Whole Foods Seeduction. Allow for three hour rising time. From squirrel bread.
5 from 1 vote
Print Pin
Course: Side Dish
Cuisine: Bakery
Keyword: < 60 Mins, From Scratch, Grains, Low Cholesterol, Vegan, Weeknight
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 2 small loaves
Calories: 2182.7kcal


  • 1/2 cup lukewarm water (95* to 105* F)
  • 2 1/2 teaspoons active dry yeast (1 packet)
  • 1/4 cup mild-flavored honey (such as Wildflower or Mesquite)
  • 2 3/4 cups bread flour (all purpose works fine)
  • 1 cup whole wheat flour
  • 1/2 cup bulgur (or couscous or cracked wheat)
  • 1 1/2 teaspoons salt
  • 1/4 cup sunflower oil (or grapeseed oil)
  • 1 cup cool water
  • 1 cup raw sunflower seeds
  • 1/2 cup millet (toasted if you like)
  • 3 tablespoons poppy seeds
  • 1/2 cup plus 3 t raw pumpkin seeds (pepitas)


  • Pour lukewarm water into a 2-cup measuring cup and sprinkle with yeast. Mix in the honey and let sit about 10 minutes so it gets foamy.
  • Put flours, bulgur [or couscous or cracked wheat] and salt in the bowl of a stand mixer with the paddle attachment and mix a few times, to combine. Pour the oil and cool water into the yeast mixture and then, while the mixer is running, add in a slow and steady stream. Let it run until the dough stops sticking to the outside walls and forms a ball; add 1 to 2 t water if it’s not sticky enough to form the ball, or add the same of flour if it looks too wet. Let the mixer run for another minute to knead the dough.
  • Remove the dough ball to a greased bowl and flip it around so all sides of the dough get a little greased. Cover the bowl with plastic wrap and let the dough rise in a warm spot for 2 hours.
  • Line a baking sheet with parchment or a Silpat liner. Turn the dough out onto a clean work surface, knead a few times and then form into a large flatish oval. Sprinkle the millet and seeds [reserving 3 T pumpkin seeds] over top of the dough, and fold in half. Knead the dough to distribute the millet and seeds evenly. Divide the dough into two and form each into tight round balls.
  • Coarsely chop the remaining pumpkin seeds and roll the tops in the chopped pumpkin seeds. (You could also substitute more poppy seeds here). Place the loaves on the prepared baking sheet, cover loosely with plastic wrap and let rise for 45 minutes to 1 hour.
  • Preheat the oven to 375°F.
  • Bake the loaves on the center rack for 30-35 minutes, or until golden and sound hollow when tapped on the bottom. Cool before slicing.

Your Own Notes


Serving: 1377g | Calories: 2182.7kcal | Carbohydrates: 295.5g | Protein: 64.3g | Fat: 90.7g | Saturated Fat: 11.1g | Sodium: 1778.8mg | Fiber: 33.7g | Sugar: 38.3g

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