Best 4 Birdseed Bread Recipes

DUTCH-OVEN BREAD

Steps:

• In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

BIRDSEED BREAD

Steps:

• Mix Birdseed (I make several individual bags at once.) Add bread ingredients in the order suggested for your bread maker.
• Mine uses liquids and butter first, then a layer of flours, followed by the remaining dry ingredients.
• Do not allow the yeast to come into contact with the water if loaf is time delayed.
• Add Birdseed Mix last.
• Bake 1 1/2 pound loaf on Medium whole wheat cycle.

GREEN ONION GARLIC NAAN BREAD

Steps:

• Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
• Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
• Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
• Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
• Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
• Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
• Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
• When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.

BIRD SEED WREATH

Steps:

• 1. If you enjoy birds and birdwatching, here's an easy way to make a bird seed wreath as a treat for the birds in your neighborhood, and to supplement your regular feeders.
• 2. You can start by making up a batch of bread dough or you can use a one pound frozen bread dough.
• 3. Roll your dough into a rope about 30 inches long. Cut the dough lengthwise into three strands and braid them together and place them on a greased cookie pan. You can grease the outside of a round cake pan and use it as a form - although it works just fine without too.
• 4. Cover with a tea towel and let rise until doubled. Preheat your oven to 375*
• 5. Bake your wreath for about 20 minutes. Then brush with whisked egg, cover with wild bird seed, and bake for another 10 minutes.
• 6. Let dry uncovered for 24 hours. Then hang it outside where the birds can enjoy their Christmas present.