You know how you’re sometimes challenged to build an outfit around your shoes? Well, in a similar foodie-case, I (Jess) found one of my favorite edible accessories to be small-batch artisinal jam. My sweet friend, Stephanie puts together some of the most interesting combinations for her jams and preserves and I always pick up a new jar at the Saturday farmer’s market. This weekend I decided I needed something equally amazing to go with her sweet creations, and so this birdseed bread was born. Packed with sesame, flax, poppy and sunflower seeds, this bread can certainly stand alone, make beautiful sandwiches, or of course, be slathered with butter and pie-like jams. Keep reading for the recipe…
Recipe from Yummly
- 1 tbsp yeast
- 1/2 tbsp sugar
- 3/4 cup warm water
- 1 1/2 cups buttermilk
- 3 tbsps honey
- 2 tbsps melted butter, cooled
- 1 tsp salt
- 1 tbsp black sesame seed
- 1 tbsp sesame seed
- 1 tbsp flax seed (I used golden)
- 1 tbsp poppy seed
- 1 tbsp sunflower seed
- 1 tbsp millet
- 1 tbsp cornmeal
- 1/2 cup rolled oat
- 1/2 cup oat flour
- 1 1/2 cups whole wheat flour
- 3 1/2 cups bread flour
- Dissolve yeast in warm water with 1/2 tablespoon of granulated sugar in the bowl of a stand mixer.
- Add salt, honey, butter and buttermilk to the yeast mixture and begin mixing with the bread hook attachment.
- Next, add all seeds, corn meal and rolled oats followed by the whole wheat and oat flours.
- While mixing, slowly add the bread flour until dough becomes elastic. Remove from the mixer and place in a well-oiled bowl. Cover with a tea towel and let rise until doubled in size. Because of the weight of the bread, the rising takes a while.
- Once risen, punch down and divide in half. Shape into loaves and place on lined or greased pans. Cover and allow to double a second time.
- Bake in a preheated oven at 375 degrees for about half an hour or until tops are browned and the loaf sounds hollow when tapped.