Cook along with Molly as she demonstrates how to make seed-filled challah from scratch!Watch #GirlMeetsFarm, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3ZKgqyWSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Seeduction BreadRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 4 hr 45 min (includes rising time)Active: 35 minYield: 4 small loavesIngredients2 1/4 teaspoons active dry or instant yeast3/4 cup warm water1 teaspoon plus 2 tablespoons sugar2 1/2 cups unbleached all-purpose flour, plus additional for dusting1 3/4 cups whole wheat flour2 tablespoons millet (whole, not flour)2 teaspoons kosher salt1/4 cup pumpkin seeds, plus more for sprinkling2 tablespoons whole flax seeds2 tablespoons sunflower seeds, plus more for sprinkling1 tablespoon poppy seeds1 tablespoons sesame seeds, plus more for sprinkling1/3 cup vegetable oil, plus additional for oiling the bowl2 tablespoons honey3 large eggsDirectionsIn a medium bowl, combine the yeast, water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.Meanwhile, in a large bowl, mix together the flours, millet, salt, remaining 2 tablespoons sugar and the pumpkin, flax, sunflower, poppy and sesame seeds.In a medium bowl, whisk together the oil, honey and 2 eggs.When the yeast is foamy, add it to the dry mixture, immediately followed by the egg mixture, and stir to combine. Knead for 7 to 10 minutes, until you have a nice smooth dough, adding more flour as necessary.Transfer the dough to an oiled bowl, then cover with a clean towel or plastic wrap and let sit at room temperature until doubled in size, 2 to 3 hours. (Alternatively, you can refrigerate the dough overnight and then let it sit at room temperature for about 1 hour before shaping.)To make a swirl: Line two baking sheets with parchment. Divide the dough into quarters and roll each into a skinny log about 18 inches long. Coil each log up like a snail. Place on a lined baking sheet. Repeat with the remaining dough quarters, placing two coils on each sheet at least 4 inches apart. Cover with a towel or plastic wrap and let rise at room temperature for 30 minutes.Preheat the oven to 375 degrees F.Beat the remaining egg with 1 tablespoon water in a small bowl. Brush a light coating of egg wash all over the tops of the loaves and sprinkle with additional seeds as desired. Bake until the loaves are golden brown and have an internal temperature of 190 degrees F. Begin checking for doneness at 28 to 34 minutes. Remove from the oven and cool slightly before serving, or let cool completely before slicing.Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #SeeductionChallah Molly Yeh's Seeduction Challah | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=c6Q87Ir-0XU