For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!
This is an easy way to enjoy freshly baked whole grain bread. I’m a novice bread baker and I’ve made this recipe successfully time and again. If you really want a 100% whole grain bread, I recommend this one. As it is, this recipe bakes up beautifully full of seedy goodness, sure to make your feathered friends envious. Serve this with a hot bowl of soup or slice for sandwiches, either way, you are sure to enjoy it.
- 2 tsp Active Dry Yeast
- 2 Tbsp Honey
- 2 Tbsp Oil
- 2 cups Unbleached White Flour
- 1 cup Whole Wheat Flour
- 1-1/2 tsp Salt
- 1/3 cup Brown Flaxseeds
- 2 Tbsp Raw Shelled Sunflower Seeds
- 1 Tbsp Poppy Seeds
- 1-1/4 cups Water
Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select basic bread cycle. Let cool completely on a wire rack before slicing.
Makes 1 loaf.
Add honey, yeast and warm water to a bowl and let stand 5 minutes. In a separate bowl, combine flours, salt and seeds. Once yeast mixture has proofed, add oil to liquid, then flour mixture. Mix well and turn out onto flat surface and start kneading, adding flour as needed. Knead for about 5-8 minutes. Place dough in oiled bowl and cover. Allow to rise for 45 minutes, or until double. Punch down loaf and form dough into loaf. Place in an oiled loaf pan. Allow to rise for 30 minutes, or until double. Bake at 375°F for 40-45 minutes.