Artisan Birdseed Bread Recipe To Bake From Scratch
Our Birdseed Bread Recipe that you bake from scratch
is pure farmhouse comfort food.
Artisan quality loaves
with superior taste, texture and aroma.
Birdseed bread is NOT for your outdoor bird feeder. Your feathered friends would probably enjoy it, if you have a few tries at it that don’t make the grade.
Like mine the other day. I had the bread dough all mixed and kneaded and pliable and perfect. I set it to rise in a warm, moist environment. And… nothing!!
The lump didn’t rise. I didn’t forget the yeast. I know I didn’t.
But…
when I started doing the math about when that yeast had been purchased, I realized, instead of the few months I had assumed, it had actually been a year ago when my sister was visiting and she wanted to make cinnamon rolls.
So, Bread Baking 101 Lesson 1: Make sure to check the expiration date on your yeast before you waste those perfectly good ingredients and your elbow grease on mixing dough that won’t rise.
NOTE: Does anyone have any ideas to salvage bread dough that doesn’t rise? I should have baked it and given it to the birds, at least. Too late. Mine went to the landfill.
Birdseed Bread Recipe
So you’ve checked the expiration date on your yeast, and you’re good to go.
Here’s the recipe. I use my bread machine, and if I want to mix a double recipe, I mix the dough in the bread machine and place it into regular bread pans to rise and bake.
If I want artisan style loaves, I bake them in a cookie sheet, without bread pans. They come out looking like French Bread loaves.
Birdseed Bread
Ingredients
- 1/2 cup water 80°F/27°C
- 2 tsp butter melted
- 1 1/2 tbsp honey
- 1/4 tsp salt
- 1 1/2 cup bread flour
- 3 tbsp oatmeal
- 1 tbsp sunflower seeds
- 1 tbsp sesame seeds
- 1/4 cup flax seeds
- 1/4 cup wheat berries
- 1 1/2 tsp active dry yeast
Instructions
- Use your large mixer with dough hook. Mix all dry ingredients in mixing bowl by hand with a whisk.
- Measure 1/2 cup water, and heat to recommended temperature.
- Add honey, salt and butter to the water. Add the liquids to the flour mixture.
- Mix the dough at slow speed until all ingredients are incorporated. Increase speed and knead for 10 minutes.
- Cover bowl and let rise in warm place until the dough is double in size, about 40 to 60 minutes. (Poke your finger into the dough, and if the hole remains, the dough is ready.)
- Punch dough down. Place on greased surface, and roll into an oblong about 1/2" thick. Roll up and pinch the edges thoroughly. Place the dough seam down into a greased 9 x 5 x 3 loaf pan. Cover and let rise 35 to 50 minutes, until doubled in size.
- Heat oven to 400° and bake bread 20 to 30 minutes, until the top sounds hollow when you tap it. Remove bread from pan and place on wire rack to cool. Or slice a piece of hot bread and slather it with butter and eat immediately!
Ideas for serving the Birdseed Bread
The birdseed bread is perfect served hot and crusty from the oven with fresh, cold butter.
SIDENOTE: What’s your trick to serving butter that is just the right temperature? Not fridge cold, but still cool. Spreadable, but not too soft. If you know the trick, please share!
I have handmade wooden bread boards for serving the birdseed bread. They have a slot for holding the bread knife. The bread is placed on the table unsliced, and each person slices their own.
If you don’t want all those hands on your loaf of bread, you can pre-slice the bread and serve it in a basket with a napkin liner that matches your table-scape.
Enjoy your
Birdseed Bread from scratch.
There’s no better way
to get that farmhouse taste.
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I love the smell of freshly baked homemade bread. It’s so warm and comforting and yes, I’m one of those lazy peeps that still use their bread machine 😀 It’s the only way I know how to make bread, sadly. Plus our oven and me, we just don’t get on, at all. I swear it’s out to get me. Do you think I can do the whole bread in the machine?
You definitely can do this in the bread machine. I usually do myself, but in this case I was thinking of serving the bread on boards, so I didn’t want the, well, belly button?? on the bottom of the loaf. 😉