Birdseed Bread

June 29, 2022
0 Ratings
Photo by Joni Goldbach
  • Prep time 2 hours 20 minutes
  • Cook time 1 hour 30 minutes
  • makes 1 loaf
Author Notes

I love the nutty flavor of seeds and grains. My Mom’s moist and grainy Birdseed Buns (adapted from the delightful OSM Bread at The Bunnery in Jackson Hole, WY) are my mental model for a satisfying loaf of bread. When I make bread at home, it often ends up being something reminiscent of those buns — usually a whole grain sourdough stuffed with whatever nuts or seeds I have on hand. Sometimes I want something that’s more whole grain and seed than bread.

This bread tastes like granola and looks like something you might put in a bird feeder. It is very similar in texture to dense, whole grain packed Danish rugbrød and similar breads from throughout Scandinavia. But instead of using a sourdough base and rye or other grains, I adapted this from Sarah Britton’s Life-Changing Loaf of Bread recipe on her blog, My New Roots. It cleverly uses highly absorbent seeds to bind the bread together instead of flour to make a gluten-free loaf relatively quickly and very easily. There is no kneading, no eggs, no yeast, and nothing particularly technical about making this bread. Just mix the ingredients together and let them sit long enough for the seeds to soak up the liquid ingredients. Then throw it in the oven to bake until toasty.

For this recipe, I used a selection of grains and seeds that might draw a flock of feathered friends and toasted those that aren’t essential to binding to get a nutty, toasty bread. It takes a little more time to toast the seeds, but please don’t skip this step. It makes all the difference between a nutty, toasty loaf and something resembling cold porridge. Try toasting your slices for something even more granola-like. —Joni Goldbach

What You'll Need
  • 1 cup sunflower seeds (hulled)
  • 1/2 cup millet
  • 1/2 cup pumpkin seeds or buckwheat groats
  • 2 1/4 cups rolled oats
  • 1/4 cup chia seeds
  • 3/4 cup flax seeds
  • 2 tablespoons flax seed meal
  • 3 tablespoons psyllium seed powder
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 2 1/2 cups water
  1. First, toast your sunflower, millet, and pumpkin seeds or buckwheat groats in a skillet over medium heat. Stir them gently until they start to turn golden and smell nutty. Some of the seeds may start to crackle and jump in the pan. Turn off the heat and leave the seeds to cool while you move on to the next step.
  2. Measure the rest of the grains and seeds (oats, chia seeds, flax seeds, flax seed meal, and psyllium powder) into a mixing bowl. Add the salt and toasted seed mix. Stir together until the psyllium powder and flax seed meal are evenly distributed through the grains and seeds.
  3. Add olive oil, maple syrup, and water into your grain and seed blend. Stir together until thoroughly combined with no dry spots.
  4. Pour the batter into a loaf pan lined with parchment paper. Cover and set aside to rest for at least 2 hours. This will give the flax, chia seeds, and psyllium seed powder time to absorb the liquid ingredients.
  5. Preheat your oven to 350 F. Bake your bread for 30 minutes on the middle rack. At this point, your bread will hold together but you're not done baking. Lift the loaf out of the pan by the parchment paper. Place the loaf directly on the rack and bake for an additional 45 min - 1 hour. Your bread is done when the top is golden and it sounds kind of hollow when you tap the top.
  6. Allow your bread to cool completely before slicing. It will keep for several days covered on the counter in a cool, dry kitchen and lasts a bit longer in the refrigerator. Try it toasted and as a base for open-faced sandwiches.

See what other Food52ers are saying.

0 Reviews