SeedSational 100% Whole Grain Bread

SeedSational 100% Whole Grain Bread



1.25 lb loaf
The Eating Experience

When we all first tasted this bread we instantly loved it. The texture, the aroma of it baking, and the wonderful nutty flavor of the seeds, all captured our senses in a moment. But what to call this fantastic new bread? We kicked around several different variations, all boring, none of them really capturing the excitement surrounding our sensational new recipe. Finally, we came to an agreement, on the name SeedSational! 


Unlike any of our other breads, this artisan bread is chock-full of a variety of pumpkin, poppy, sunflower, sesame, flax, and millet seeds; and did we mention it tastes fabulous? We make it with King Arthur 100% White Whole Wheat flour, which, as with all of King Arthur's flours, is never bleached or bromated. If you are confused about white whole wheat flour, you aren't the first. The term “white flour” has often been used in conjunction with “refined flour”; however, with white whole wheat flour this is not the case. White whole wheat flour is whole flour, including the bran, germ, and endosperm. Nutritionally considered the same as “red” wheat, white wheat lacks the major genes for bran color, making it lighter in color, and milder in flavor (not as heavy or bitter tasting as “red” wheat flour). The result is a soft, seedy, hearty bread that is great as a sandwich or toasted and topped with DLM Organic Peanut Butter.

Fresh Bread Care & Handling

DLM Artisan Bread is baked and meant to be enjoyed the same day. We understand it's not always realistic to enjoy your bread by day's end, so here are some guidelines to refresh it when needed.

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Behind the Scenes at the DLM Bakehouse

The DLM Bakehouse is an around-the-clock operation and a true sight to behold with bakers perfectly proofing, scoring, and baking bread, rolls, and bagels all night long.

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Artisan Bread: The DLM Difference

When you bite into our DLM Artisan Bread, you know that it’s something special baked from scratch using old-world methods, natural fermentation, and time-honored techniques.

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