Bird Bread

Posted on February 28 2016

20160227_164651_resized If this bread has an interesting name you will soon find out why as it is full of a big variety of  seeds. It tastes so good and with all those seeds, oats and fresh ground wheat you acan indulge and know its so much healthier than bread off the store shelf.   I especially loved the crunch when you bite into one of the pumpkin seeds. Yummy!

Accessories: Ankarsrum Mixer with the Stainless bowl and scraper combo.
Ankarsrum Flaker attachment or KoMo Flaker for fresh oat flakes
Yield: 2 loaves
Preheat oven to 400 then down to 350 once placing loaves in oven.

Ingredients:

  • 1 1/4 cup hot milk
  • 1/4 cup rolled oats
  • 1/4 cup cream of wheat
  • 1 tbsp. poppy seeds
  • 1 tbsp. flax seeds
  • 1 tbsp. sesame seeds
  • 1 tbsp. caraway seeds
  • 1 tbsp. sunflower seeds
  • 1 tbsp. pumpkin seeds
  • 1 tbsp.  fennel seeds ( these are strong so cut back or omit if not a fan of them)
  • 1 tbsp. flaked oats
  • 1/2 cup warm water
  • 1/3 cup honey
  • 1/3 cup olive oil
  • 1/3 cup coconut oil
  • 1 beaten egg
  • 1 tbsp. salt
  • 1 tbsp yeast
  • 2 cups whole wheat flour (fresh is best)
  • 2 cups white flour
  • ** 3 tsp wheat gluten (if using fresh ground flour)

Glaze

  • 1 beaten egg
  • 1 tsp water
  • 1/2 the seed mixer from above

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Mix the first 3 ingredients together and allow to soften for about 15 minute.   While this is setting mix together all the seeds in a small bowl.  Half of these will be added to the bread and the other half will be sprinkled on the bread.
In the stainless bowl add all the liquid ingredients including the milk/oats mixture.  Add the salt and whole wheat flour blend together and add the yeast once it is wet add the wheat gluten (if used).  Allow to rest about 10 minutes and add the remaining flour as needed to get a nice soft dough, may be a bit tacky  but to  soft is better than to dry to get a nice light bread.  Allow dough to double in bunk.  Remove from bowl and shape into 2 rounds about 8 inches across, brush with egg and sprinkle with the remaining seeds.  Allow to double in size then slit if desired and place in hot oven.  Reduce heat to 350 and bake about 35 minutes till golden.  When done remove from pan and allow to cool and enjoy..I loved this bread and it had such a nice soft crust….

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