Bird Seed Bread (Abm)
"How funny to find this recipe! I love whole grain breads, and my son has always called "my" bread bird seed bread! Recipe comes from Stonyfield."
photo by K9 Owned
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 2 teaspoons dry yeast (make sure it's fresh)
- 2 cups bread flour
- 2 cups whole wheat flour
- 2 tablespoons wheat germ
- 1 teaspoon sea salt
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons amaranth, and or 2 tablespoons quinoa
- 1⁄4 cup raw shelled sunflower seeds
- 2 tablespoons butter, sliced thin
- 2 tablespoons plain yogurt
- 2 tablespoons honey
- 1 1⁄4 cups lukewarm water
directions
- Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine. Just make sure the salt and wet stuff stays away from the yeast until it mixes. If you like the old fashioned way, that will work too - just use your usual process.
- For rolls, use the dough cycle. When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice. Put the wads, evenly spaced, on a lightly oiled cookie sheet. Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting. Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom. Brush with melted butter if desired.
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Reviews
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First I am a complete novice at breadmaking but am/was determined to keep at it until I got it right and found a loaf I want to eat on a regular basis. This is it! I swapped out the quinoa and wheat germ for additional flax, sunflower and sesame seed keeping the quantities of the add in the same. Because I haven't a clue what I am doing I followed Kerfuffle Upon Winkles alterations by using sour cream instead of yoghurt (which I didn't have) and added 1 tsp of lemon juice and some Vital wheat gluten. Because I baked it in a pan I got a full sized loaf and six dinner rolls from the recipe. I could not be more pleased with this recipe and expect I will be making it weekly from here on in. Thanks so much! -
NUTTY and DELICIOUS, with a tender texture! I added 1 teaspoon lemon juice and 2 tablespoons vital wheat gluten; substituted sour cream for the yogurt; substituted flax seed for the wheat germ, increased the sunflower seeds for the amaranth; used the dough cycle of my ABM, punched it down and let it rise in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex for 30 minutes. Baked at 350 degrees for a total of 30 minutes ~ after first 15 minutes, covered loaf with foil for 5 minutes because it was getting too brown - baked another 5 minutes and removed loaf from pan (for the bottom of loaf thump test) and baked 5 minutes more (still covered) on the oven rack. For a soft outside crust, I brushed the hot loaf with melted butter. -
I made this into hoagie buns and enjoyed the result. The bread was fairly dense, but had a nutiness that was brought out even more by toasting the buns. I subbed several of the seeds to utilize things on hand; flax seeds, rye bran flakes, wheat berries. The bread also held well. Thanks for sharing the recipe! -
Excellent! Used all whole-grain flour (white whole wheat), olive oil instead of butter, chia instead of poppy seeds, and oat bran instead of quinoa. Added baker's dry milk, vital wheat gluten, and some diastatic malt powder. This rose really well and tastes delicious. It's chock full of nutrients, it's got a great texture, and it'll make terrific sandwich bread. Mmm. -
Great texture and flavor. Loved the addition of the quinoa. I am going to try flax seed next time. I also added about 3 tbls. of vital gluten. Was great with a bowl of soup! Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME
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Tweaks
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First I am a complete novice at breadmaking but am/was determined to keep at it until I got it right and found a loaf I want to eat on a regular basis. This is it! I swapped out the quinoa and wheat germ for additional flax, sunflower and sesame seed keeping the quantities of the add in the same. Because I haven't a clue what I am doing I followed Kerfuffle Upon Winkles alterations by using sour cream instead of yoghurt (which I didn't have) and added 1 tsp of lemon juice and some Vital wheat gluten. Because I baked it in a pan I got a full sized loaf and six dinner rolls from the recipe. I could not be more pleased with this recipe and expect I will be making it weekly from here on in. Thanks so much!
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Excellent! Used all whole-grain flour (white whole wheat), olive oil instead of butter, chia instead of poppy seeds, and oat bran instead of quinoa. Added baker's dry milk, vital wheat gluten, and some diastatic malt powder. This rose really well and tastes delicious. It's chock full of nutrients, it's got a great texture, and it'll make terrific sandwich bread. Mmm.
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NUTTY and DELICIOUS, with a tender texture! I added 1 teaspoon lemon juice and 2 tablespoons vital wheat gluten; substituted sour cream for the yogurt; substituted flax seed for the wheat germ, increased the sunflower seeds for the amaranth; used the dough cycle of my ABM, punched it down and let it rise in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex for 30 minutes. Baked at 350 degrees for a total of 30 minutes ~ after first 15 minutes, covered loaf with foil for 5 minutes because it was getting too brown - baked another 5 minutes and removed loaf from pan (for the bottom of loaf thump test) and baked 5 minutes more (still covered) on the oven rack. For a soft outside crust, I brushed the hot loaf with melted butter.
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
114807933"
