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Birdseed Bread Recipe

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This recipe for Birdseed Bread is from Too Blondes in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Sponge:
1 c. lukewarm water
2 pkg active dry yeast
1 c. bread flour
1 tsp. brown sugar

Dough:
1 1/2 c. lukewarm water
2 tbsp. vegetable oil
2 tbsp. brown sugar
2 tsp. salt
1 c. nine-grain cereal mix
1/4 c. millet
1/4 c. flax seed
4 1/4 - 5 c. bread flour, divided

Directions:
Directions:
For Sponge: Combine water, yeast, bread flour, whole wheat flour and brown sugar in medium bowl; beat until smooth. Let stand 20 minutes, or until foamy and doubled in volume.

For Dough: Add water, oil, brown sugar, and salt to sponge; beat until smooth. Add cereal mix, millet and flax seed; stir until thoroughly incorporated. Add 2 cups of the bread flour; beat until flour is thoroughly incorporated. Repeat with 2 cups bread flour; Add enough of the remaining bread flour, about 1/4 c. at a time, to form a dough. Dough will be quite sticky, but resist the temptation to add too much more flour.

Turn out dough onto lightly floured surface. Knead 10 - 12 minutes. Rinse and dry the bowl, then oil surface and place dough in bowl. cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.

Punch down, knead briefly to expell large air bubbles. Divide dough in half, then form each half into a loaf. Place loaves in lightly greased loaf pans. Cover with a clean cloth and let rise about 45 minutes or until double.

About 15 minutes before end of rising time, preheat over to 375º. Bake loaves 40-45 minutes, or until loaves are golden brown, slide easily from pan, and sound hollow when tapped on the bottom. Let cool on wire racks.

 

 

 

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