By startnover on January 19, 2006
Photo by ILuvRecipes
Photo by ILuvRecipes
"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."
Serving Size: 1 (1445 g)
Servings Per Recipe: 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."
"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!"
"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"
"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."
"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!"
"I love this bread! I do not follow the recipe exactly and I make it in the bread maker. Here's what I do: 1st I 1/2 this recipe so it will fit in the bread machine. I never have honey in the house so I use 2T of sugar in place of sugar and honey. I use 1 1/8C water and 2T buttermilk powder. I use 2T imperial margarine but don't bother melting it. I never have oat flour so I used 1/4C oatmeal and 1/4C oatmeal I processed until it was sort of powdery. I use 2t of whatever kinds of seed I have on hand, including bulgar wheat, flaxseeds, sunflower seeds, poppyseeds, etc. I put all in my bread maker; wet stuff and seeds 1st, then flours, finally the yeast, which I use 2 1/2t of. I use the wheat cycle on my breadmaker and this turns out GREAT! Easy to slice and it looks just like what you get in the store. 5 stars for any recipe that can withstand the long list of substitutions I use and still tastes great!"
"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."