Saturday, February 9, 2013

Bird Seed Bread Recipe


Here's a wonderful whole wheat bread that is filled with seeds and a sweetness of honey. Looks beautiful and tastes just as good.

Ingredients Measure Metric
Water ( boiling ) 1 3/4 cups 435 ml
Quick Rolled Oats 1/2 cup 120 ml
Liquid Honey 1/2 cup 120 ml
Powdered Milk 1/4 cup 60 ml
Salt 2 teaspoons 10 ml
Egg 1 1
Oil 2 tablespoons 30 ml
Poppy Seeds, sunflower seeds, pumpkin seeds 1 tablespoon each 15 ml each
Millet, sesame seeds 1 tablespoon each 15 ml each
Whole Wheat Flour 2 cups 480 ml
Bread Flour 3 - 3 1/2 cups 720 - 840 ml
Instant yeast 4 teaspoons 20 ml

Egg White 1 1
Mixed Seeds 3 tablesppons 45 ml

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Prepare all your ingredients together to make sure you have everything you need. Bring the water to a boil and pour into a large bowl. Add in the rolled oats, powdered milk, oil, honey and salt. Mix together and then allow to sit for 10 minutes.
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After the mixture and cooled down add in the egg. Now, add in the instant yeast and all the seeds.
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Start to add in the flour a cup at a time , starting with the whole wheat flour. When the mixture becomes to hard to mix in the bowl, pour out onto a floured flat surface. Add more flour on top and begin to knead.
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Continue to add more flour as needed and knead for about 10 to 15 minutes. The dough will become smooth and elastic. Add a little oil to a bowl and place the kneaded dough into the bowl. Turn the dough over a few time to lightly coat all sides of the dough. Cover with plastic wrap and allow to sit till double in size ( about 1 hour ).
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After the dough has risen pour out onto a flat surface. Cut the dough into half. Take one piece and cut into 3 pieces.
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Roll out into a long rope about 15 inches in length. Place the tips together and seal. Now braid the three pieces together.
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Do the same with the other half of the dough. Place onto a parchment lined cookiesheet and cover with plastic wrap. Allow to rest till double in size ( about 1 hour ). After the dough has risen you want to make the topping. Take the egg white and place into a bowl. Beat with a whisk till the egg white become a foam. Brush onto the 2 braided loaves.
Sprinkle the top with mixed seeds. Place into a preheated 350F or 180C oven and bake for 30 - 35 minutes. The bottom of the loaves will sound hollow when tapped. Remove from oven and place onto a wire rack to cool.

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