Recipe by startnover
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.
Top Review by Bonnie G #2
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.
- 14.79 ml yeast
- 7.39 ml sugar
- 177.44 ml warm water
- 354.88 ml buttermilk
- 44.37 ml honey
- 29.58 ml melted butter or 29.58 ml margarine
- 4.92 ml salt
- 14.79 ml black sesame seed
- 14.79 ml sesame seeds
- 14.79 ml golden flax seed
- 14.79 ml poppy seed
- 14.79 ml sunflower seeds
- 14.79 ml millet
- 14.79 ml cornmeal
- 118.29 ml rolled oats
- 118.29 ml oat flour
- 354.88 ml whole wheat flour
- 828.06 ml bread flour
Directions See How It's Made
- 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.