Bird Seed Bread Recipe
Here's a wonderful whole wheat bread that is filled with seeds and a
sweetness of honey. Looks beautiful and tastes just as good.
Ingredients Measure Metric
Water ( boiling )
1 3/4 cups 435 ml
Quick Rolled Oats
1/2 cup
120 ml
Liquid Honey
1/2 cup
120 ml
Powdered Milk
1/4 cup
60 ml
Salt
2 teaspoons
10 ml
Egg
1
1
Oil
2 tablespoons
30 ml
Poppy Seeds, sunflower seeds, pumpkin seeds
1 tablespoon each
15 ml each
Millet, sesame seeds
1 tablespoon each
15 ml each
Whole Wheat Flour
2 cups
480 ml
Bread Flour
3 - 3 1/2 cups
720 - 840 ml
Instant yeast 4 teaspoons
20 ml
Topping
Egg White
1 1
Mixed Seeds 3 tablesppons
45 ml
Directions
Prepare all your ingredients together to make sure you have everything
you need. Bring the water to a boil and pour into a large bowl. Add in
the rolled oats, powdered milk, oil, honey and salt. Mix together and
then allow to sit for 10 minutes. After the mixture and cooled down add
in the egg. Now, add in the instant yeast and all the seeds. Start to
add in the flour a cup at a time , starting with the whole wheat flour.
When the mixture becomes to hard to mix in the bowl, pour out onto a
floured flat surface. Add more flour on top and begin to knead. Continue to add
more flour as needed and knead for about 10 to 15 minutes. The
dough will become smooth and elastic. Add a little oil to a bowl and
place the kneaded dough into the bowl. Turn the dough over a few time to
lightly coat all sides of the dough. Cover with plastic wrap and allow
to sit till double in size ( about 1 hour ). After the dough has risen
pour out onto a flat surface. Cut the dough into half. Take one piece
and cut into 3 pieces. Roll out into a long rope about 15 inches in
length. Place the tips together and seal. Now braid the three pieces
together. Do the same with the other half of the dough. Place onto a
parchment lined cookiesheet and cover with plastic wrap. Allow to rest
till double in size ( about 1 hour ). After the dough has risen you want to
make the topping. Take the egg white and place into a bowl. Beat
with a whisk till the egg white become a foam. Brush onto the 2 braided
loaves. Sprinkle the top with mixed seeds. Place into a preheated 350F
or 180C oven and bake for 30 - 35 minutes. The bottom of the loaves will sound
hollow when tapped. Remove from oven and place onto a wire rack
to cool.
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