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…

Birdseed Bread


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
  1. Dissolve yeast in warm water with 1/2 tablespoon of granulated sugar in the bowl of a stand mixer.
  2. Add salt, honey, butter and buttermilk to the yeast mixture and begin mixing with the bread hook attachment.
  3. Next, add all seeds, corn meal and rolled oats followed by the whole wheat and oat flours.
  4. 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.
  5. 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.
  6. 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.

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Comments (13)
  1. 1
    Sam September 13, 2012 at 9:29 am

    This bread looks amazing, and Stephanie’s jams and preserves are simply divine, what a pair that will make!

    I have to ask, where are those gorgeous napkins from? Those are a must have!

    • Jess Simpson September 13, 2012 at 10:44 pm

      Thanks, Sam! They’re the ikat napkins from Anthropologie. 🙂

  2. 2
    Cindy September 13, 2012 at 1:31 pm

    Can the bread be made in a bread machine?

    • sheila September 13, 2012 at 5:51 pm

      canit be baked in bread machine

    • Jess Simpson September 13, 2012 at 10:43 pm

      I’ve never used a bread machine, but DO know that the ratios often vary from the regular recipes. If it works, certainly let me know…but I’m sorry to say, I just don’t know for sure. 🙂

  3. 3
    Lindsay {LCVintage} September 13, 2012 at 4:36 pm

    Looks amazing and yummy!

  4. 4
    Desiree {CHIC COASTAL LIVING} September 13, 2012 at 6:14 pm

    This bread looks so delicious! um um! I can just taste it now!

  5. 5
    Toni September 13, 2012 at 6:40 pm

    The napkins are a necessity for my breadbasket…where can I order!

    • Camille Styles September 13, 2012 at 8:35 pm

      They’re ikat napkins from Anthropologie! 🙂

  6. 6
    Debra September 29, 2012 at 10:07 am

    YUM! 🙂

  7. 7
    Jenn February 27, 2013 at 11:25 am

    I’ve tried this recipe twice and each time the dough is very dry out of the mixer. The resulting bread is pretty dense. I’ve followed exactly, any suggestions?

  8. 8
    Molly Taylor March 12, 2014 at 11:57 am

    Has anybody tried to make a gluten free version of this delicious looking bread? I have an allergy to wheat (bummer).



Jess Simpson