Birdseed Bread

"OK, not birdseed really. Just reminds me of it. We love this for it's nutty flavor. It is a very substancial bread and makes a great piece of toast. I use 1 more T of millet and sunflowerseeds each and use rolled 6 grain instead of oats for us."
 
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photo by ILuvRecipes photo by ILuvRecipes
photo by ILuvRecipes
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:
2hrs 30mins
Ingredients:
18
Yields:
2 loaves
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ingredients

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directions

  • Dissolve yeast in warm water and 1/2 T sugar.
  • Add salt, honey, margarine, and buttermilk.
  • Then add all seeds, corn meal, and rolled oats. Then whole wheat flour and oat flour.
  • While its mixing slowly add the bread flour. You may need more or less of the bread flour, just enough till nice and elastic. Knead well by hand or with mixer.
  • Place in a sprayed bowl and cover with a towel. Let rise till doubled. This is a heavy bread and may take awhile, placing in a warm place will aid this.
  • Punch down and divide in 1/2.
  • Shape into loaves and place in greased pans, cover, and allow to rise till doubled again.
  • Bake in 375 preheated oven for 30 minutes or till tops are browned and bottom sounds hollow when tapped.

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Reviews

  1. Great bread and like someone else said so much cheaper than the stuff you get in the store. I did make the dough in my Bread Machine, loading as per the machine instructions. Also followed another reviewers thoughts and added vital wheat gluten. I didn't have millet and couldn't find it so just left that out. The end result was a high rising, soft, yummy bread that will be great for toast and sandwiches. It made two nice sized loafs and the cook time was right on.
     
  2. Wonderful! Wild Oats grocery used to sell birdseed bread and I wanted a nice recipe to make my own since it was $3.50 a loaf. I love a nice multi-grain nutty dense bread. It's not super heavy and has a great flavor. I love it toasted. I did double the seeds to 2 T of each. It slices well. I did change the bread flour to 1 3/4 c. and then added 1 3/4 c. of King Arthur unbleached All-Purpose flour because I didn't have enough bread flour. It turned out great. Thank you very much for sharing! I've made two batches in the last two weeks! Yum!
     
  3. I've been looking for a seeded bread that doesn't have that "heavy" feel and taste to it, and this one fills the bill. I had to alter the proportions of seeds, using what I had in the house, but that was the only change I made. Used my KA mixer to knead. Beautiful bread! Will make time and time again. Thanks homegirl
     
  4. I won't rate this because I didn't use the sesame seeds or flax seeds, but used 3 tbs sunflower and a 1/2 cup of walnuts. No millet, but 2 cornmeal. And the bread tastes good, but didn't rise the way I would have liked. Next time I will add some vital wheat gluten and see if that helps.
     
  5. This is delicious! I started this in my bread machine and then did the second rise and baking in the oven. This went really well with some homemade soup! Thanks for posting this!
     
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Tweaks

  1. We absolutely love this bread! The dough is so incredibly easy to work with. The first rise took about 1 hour, and the loaves rose for about 45 minutes. The seeds give it such a nice crunchy texture. I didn't have any black sesame seeds so just doubled the plain ones. I also doubled the sunflower seeds and the millet as you suggested. I used rye flakes instead of oats, and whole wheat bread flour. I will be making this bread again, and again.
     

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