Bird Seed Bread Food

BIRD SEED BREAD

Steps:

• 1) Add all your dry ingredients to a bowl including the seeds and grains and mix up.
• 2) Whisk together liquid ingredients and then stir into dry ingredients.
• 3) If using a stand mixer, mix on low speed with a dough hook until a ball forms. Then mix on medium-low speed until it passes the windowpane test. If you're using your hands, stir the ingredients together and then knead on a floured surface until the dough passes the windowpane test, about 12 minutes of kneading.
• NOTE: It's kind of hard for this dough to actually pass the windowpane test due to all the seeds in the bread, but it should be a very smooth dough.
• 4) Once the dough is formed, add it to a lightly oil bowl, cover it with a damp towel, and let it rise at room temperature for 2 hours, or until it doubles in size.
• 5) Once you're ready to form your loaf, roll the dough out into a large rectangle. Then roll it up and set it so the seam is on the bottom of the loaf. Tuck the edges down so it's a solid smooth loaf.
• 6) Spray the loaf with water. Spray it well! Then sprinkle on your desired seeds and grains. Really press the seeds into the loaf so they stick well.
• 7) Cover the loaf with a damp towel and let it rise for another 30 minutes.
• 8) Bake the loaf at 350 degrees for 45-50 minutes or until it's a deep golden brown.
• 9) Cool the loaf on a wire rack for an hour before slicing and serving.
• The loaf will store perfectly fine in a plastic bag for a week or two in the fridge. It makes the best toast you'll ever eat!

BIRD SEED BREAD (ABM)

Steps:

• Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine. Just make sure the salt and wet stuff stays away from the yeast until it mixes. If you like the old fashioned way, that will work too - just use your usual process.
• For rolls, use the dough cycle. When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice. Put the wads, evenly spaced, on a lightly oiled cookie sheet. Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting. Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom. Brush with melted butter if desired.

BIRDSEED BREAD

Steps:

• Dissolve yeast in warm water and 1/2 T sugar.
• Add salt, honey, margarine, and buttermilk.
• Then add all seeds, corn meal, and rolled oats. Then whole wheat flour and oat flour.
• While its mixing slowly add the bread flour. You may need more or less of the bread flour, just enough till nice and elastic. Knead well by hand or with mixer.
• Place in a sprayed bowl and cover with a towel. Let rise till doubled. This is a heavy bread and may take awhile, placing in a warm place will aid this.
• Punch down and divide in 1/2.
• Shape into loaves and place in greased pans, cover, and allow to rise till doubled again.
• Bake in 375 preheated oven for 30 minutes or till tops are browned and bottom sounds hollow when tapped.

BIRD BREAD (BIRD FOOD)

Steps:

• Slowly melt peanut butter, grease or fat over low heat.
• Add cornmeal or stale cereal crumbs.
• Slowly add enough warm water to make a stiff dough.
• Add birdseed and raisins, nut meats or chopped peanuts.
• Pack mixture into small foil pans or a large flat pan.
• Refrigerate overnight.
• Cut into pieces for tying onto tree branches.

BIG BIRD BANANA BREAD

Steps:

• Mash bananas with a potato masher or fork.
• Add butter then baking soda, flour and honey.
• Mix well.
• Pour into lightly greased bread pan.
• Bake 350 degrees for 1 hour.

WHOLESOME BIRDIE BREAD FOR PARROTS

Steps:

• Pre-Heat oven to 400.
• Place muffin mix, oatmeal, and baking powder in large bowl and set aside.
• Wash whole eggs thoroughly and place in blender (shells and all.) Add baby food, applesauce, and wheat germ, and puree.
• Pour blended puree into your bowl of dry ingredients and stir with a large spoon. Stir in Tahini, cheese, grated carrots, and broccoli (if you have a fussy bird, you can puree these items in the blender in step 3.).
• Spread mixture in a lightly greased 9 x 13" pan and sprinkle the seed (or pellets) over the top.
• Bake for approximately 30-40 minutes. (Time may vary.) Let cool and cut into squares that are the size of a daily portion for your bird and freeze accordingly.
• Defrost daily portions in the microwave before feeding. Depending on your bird, either crumble the birdie bread into their bowl (especially smaller birds) or give them talon size chunks (bigger birds).
• Don't be afraid to experiment with the ingredients. The recipe is very forgiving. Instead of baby food, I sometimes substitute frozen mixed vegetables, a can of pumpkin, mashed bananas, or mashed sweet potatoes.
• Instead of oatmeal, I often use cooked brown rice, baby rice cereal, or wholegrain Cheerios. Other things I've experimented with include chopped nuts, raisins, cooked lentils, chopped kale, pureed chickpeas, or pasta.
• Tahini (sesame seed paste) is preferable to peanut butter, if you can find it. It's very high in protein and calcium.