Bird Seed Bread Recipes

BIRD SEED BREAD

Steps:

• 1) Add all your dry ingredients to a bowl including the seeds and grains and mix up.
• 2) Whisk together liquid ingredients and then stir into dry ingredients.
• 3) If using a stand mixer, mix on low speed with a dough hook until a ball forms. Then mix on medium-low speed until it passes the windowpane test. If you're using your hands, stir the ingredients together and then knead on a floured surface until the dough passes the windowpane test, about 12 minutes of kneading.
• NOTE: It's kind of hard for this dough to actually pass the windowpane test due to all the seeds in the bread, but it should be a very smooth dough.
• 4) Once the dough is formed, add it to a lightly oil bowl, cover it with a damp towel, and let it rise at room temperature for 2 hours, or until it doubles in size.
• 5) Once you're ready to form your loaf, roll the dough out into a large rectangle. Then roll it up and set it so the seam is on the bottom of the loaf. Tuck the edges down so it's a solid smooth loaf.
• 6) Spray the loaf with water. Spray it well! Then sprinkle on your desired seeds and grains. Really press the seeds into the loaf so they stick well.
• 7) Cover the loaf with a damp towel and let it rise for another 30 minutes.
• 8) Bake the loaf at 350 degrees for 45-50 minutes or until it's a deep golden brown.
• 9) Cool the loaf on a wire rack for an hour before slicing and serving.
• The loaf will store perfectly fine in a plastic bag for a week or two in the fridge. It makes the best toast you'll ever eat!

BIRDSEED BREAD

Steps:

• 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.

BIRD SEED BREAD (ABM)

Steps:

• 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.

BIRDHOUSE BREAD

Steps:

• In a small saucepan over low heat, melt butter. Stir in bouillon and garlic powder. Remove from the heat; let stand until bouillon is dissolved. , Meanwhile, unroll breadsticks and separate into 12 sticks. Place eight sticks lengthwise side by side on a greased baking sheet. Place another breadstick along the bottom of the house, stretching dough as needed. To create the entrance, move two center sticks so they extend 2 in. above the other sticks. , To form the roof, place two of the remaining sticks on top of the house so they extend about 1 in. beyond the sides. Cut remaining breadsticks as needed to fill spaces beneath the roof. Gently pinch edges of breadsticks together to seal seams. Brush with the butter mixture; sprinkle with rosemary and thyme. , Bake at 375° for 11-13 minutes or until lightly browned. Cool for 2 minutes before carefully transferring to a serving platter.

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.