Friday, November 26, 2010

Bird Bread (Oatmeal Sunflower Millet Bread)

I am calling this "Bird Bread" because the seeds are all seeds found in bird seed.  I love the millet.  It provides a really unique, nutty flavor and a little crunch.  I changed the original recipe up slightly from the original because I thought the heavy whole wheat flour would be too dense..  It came out light, yummy and just like I had hoped.  It not like Carol's bread that is still more spectacular than this, but is worth making again and again and was simple!  This recipe is a keeper and I can see switching out the seeds if you want.

Step 1

2 1/4 c. warm water
vegetable oil (little more than 3/4 c.
1/2 c. honey
2 1/2 TBSP yeast
Step 2
3 1/4 c. whole wheat flour

1 c. spelt flour
2 c. whole wheat bread flour
1 TBSP salt
1/2 c. rolled oats
1/4 c. millet
1/4 c. sunflower seds

Combine water, oil, honey.  Stir in yeast and let rise to surface.  Add 3 1/4 c. whole wheat flour and mix.  Let this rest for 20 minutes (1st picture).  Mix together salt, oats, millet and seeds.  Stir this into the batter.  Add remaining flour and knead for 10 minutes.  Dough will be slightly sticky but not sticking on your fingers.  (Step 2) Return dough to an oiled bowl, turn dough over to coat all sides with oil.  Cover and let rise until double.  Cut dough in 1/2 and shape into 2 loaves.  Placed in greased pans and allow to rise to double again.  Bake at 350 degrees F for 40 minutes.  Allow to sit in pans for about 5 minutes before turning out on a cooling rack.

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