Sol,
I haven't tried the Seeduction Bread, what's that like?

Here's a recipe for that I make, we liked it very much.

Lucy

Cranberry Walnut Whole Wheat Sourdough
adapted from KA Whole Grain Baking

Levain:
1/2 cup whole wheat flour (KA)
1/4 cup lukewarm water
1 T starter (KA, refreshed the night before and left at room temp overnight)

Mix flour, water, and starter. Cover.
Sit at room temp. for 8 hours.

Heat 1 cup water to boiling; add 3/4 cup dried cranberries; cover and let sit until ready to use.

Dough:
In mixer bowl, mix:
1-1/2 cup whole wheat flour
1 cup bread flour

To levain, add 1 cup cooled water from the cranberries; let sit 10 min.
Add levain/water to flours and mix gently; cover; rest for 20 min.
Start mixer on low; add 1 T honey and 1 t salt, slowly.
Mix on low until incorporated; mix on speed 2 for 2 min; Cover.
Sit for 30 min.
Flatten dough out into a rectangle on a lightly floured counter. Sprinkle cranberries on top; fold in thirds; flatten again and sprinkle 1/2 cup walnuts on top; fold in thirds.
Let sit 30 min; fold in thirds twice; place in lightly oiled bowl; cover.
Keep in fridge overnight.
Remove from fridge. Let sit 1 hour and 40 min.
Pour onto floured counter and rest for 5 min.
Flour a bowl; shape dough into a boule and place top-side down into bowl.
Rise 3 hours.
Heat oven to 450 degrees 30 min. before baking.
Dump dough onto semolina-dusted parchment.
Put into oven on baking stone; mist with water 4x in first 5 min.
Bake 15 min; turn oven down to 400; bake another 15 min.

Sol, I've never been to Whole Foods, but that bread looks really good, I'm going to have to try Lucy's recipe. Keep me posted on your progress, that other Seeduction bread looks nice, dark and chewy, I think I'd like it.

Annie

I make a craisin nut whole wheat bread too...
The ingredients are:
1 1/3 cups whole wheat flour
2 1/3 cups bread flour...less 2 tablespoons
2 tablespoons vital wheat glutin
1 1/2 tsps salt
1/4 cup honey
2/3 cup craisins
1/2 tsp ( or more) cinnamon
1/2 cup nuts of your choice. I love hazelnuts or almonds in this...but walnute or pecans are also great. I rough chop the almonds or hazel nute, but use walnuts or pecans as they come from the bag.
2 measures of yeast (2 envelopes, or 5 teaspoons full, or 2 scant tablespoons full)
1 1/3 cups warm water water.
In the Cuisinart with the plastic dough blade place all dry ingredients and the honey. pulse until mixed
With motor running, slowly add the water until a dough forms. Continue processing until there have been about 30 revolutions of the dough ball in the processor....about 30 to 45 seconds.
Place dough in oiled bowl, cover and place in a warm place to rise. When double ( about 1 1/2 hours) punch down and allow to double again.
Turn out onto lightly floured board and form into 2 boules or loaves, cover with oiled paper and allow to rise on parchment covered baking sheet until almost double, and bake in a preheated 375 oven for about 40 minutes, until the inside tests 190 to 200 with an instant read thermometer.
This makes the best toast!
It's lighter and softer if you make your flour a larger porportion of white flour to WW.
If you don't have a cuisinart....you can do it by hand. The method would be to mix the water and the yeast and place into a bowl. Mix the WW flour with the salt and cinnamon and gluten and add to the bowl and stir until mixed. Add the honey then the nuts and fruit...keep stirring and add some white flour....turn it out onto a board and knead until smooth adding white flour as needed to form a smooth dough. Proceed as above.

Linda C

I've had their Seeduction bread, too, and it's definately one of the best. I wouldn't even begin to know how they make it, but I've only had it once, and that was a while ago.The loaf we bought was quite big, and we split it with my co-worker, who told me about it in the first place. She loves it, but doesn't buy it because it's just her, and a loaf of that is way more than one person can eat.

Sally

Here's a link to a recipe for seeduction bread at AllRecipes website; not sure if it's similar or not.

Well, obviously, I didn't link right!! Here's the recipe:

INGREDIENTS
1 1/4 cups warm water (105 degrees to 115 degrees)
2 tablespoons molasses
2 tablespoons honey
1 (.25 ounce) envelope active dry yeast
2 tablespoons canola oil
2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons sea salt
3 tablespoons raw pumpkin seeds
2 tablespoons raw sunflower seeds
1 tablespoon poppy seeds
2 tablespoons millet seed
3 tablespoons malted barley flour
1 tablespoon wheat gluten
1 egg white, beaten
1 teaspoon millet seed

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DIRECTIONS
Gently stir together the warm water, molasses, honey, and yeast in a large bowl and let stand until foamy, about 5 minutes. Pour oil into the yeast mixture.
In a separate bowl mix together all-purpose flour, whole wheat flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley 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 9x13 baking sheet.
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 sheet. Cover the dough and allow to rise until doubled in size again, about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C) 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 seeds over the top.
Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.

Here's the link...

Rita

Here is a link that might be useful: Seeduction Bread

Lucy, your recipe's a Godsend. It sounds like something I want to try - right now.
I have all the ingredients here, so that'll be the first one I'll make. And I'll report back as soon as I do.
Btw, the Seed-uction Bread tastes very nutty - it's packed with poppy seeds, sunflower seeds, etc. WF carries them in loaf and roll form. At my house this bread is breakfast, it's dessert, and it's almost gone.

AB, this bread is as heavy and as dense as it looks, but it's full of flavor. If you tried it and didn't like it, you could still use it to knock Bruce into tomorrow.
Have I sold you on it yet?

Linda, thank you. You have a way of explaining every step in your recipes as if one could do it in their sleep. I like that. I'll be trying both recipes (Lucy's and yours) very soon, as I just polished off the last of WF's Cranberry Walnut bread this morning, and I need my daily fix. Thank you both very much!

And yep, the recipe posted from allrecipes.com by julie7549 is the one I was referring to. It sounds very similar to the Seeduction Bread, except I've never found any pumpkin seeds in it. But seems to have every other seed and grain imaginable.

Thank you guys.

Sol

Copy and paste them all LOL

I love to try new bread recipes!!!

Linda

Sol,
After my first taste of WF's version, I had to try making the Cranberry Walnut Bread. Hope you'll like as much as WF's, we do.

BTW, yesterday's dinner was round 2, w/your Cuban Arroz Con Pollo. Soooo Good!

Lucy

Touché, dear Lucy. [G]

I have the levain doing its thing as we speak. I couldn't wait to get it started, as I have a feeling I'm going to love this.
I will be back next week with the results. Muchas gracias!

Sol