Millet Bread

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www.theconsciousplantkitchen.com

This Millet Bread is the perfect gluten-free bread for sandwiches or breakfast toast with a delicious earthy millet flavor and you can whip it up in 10 minutes. It freezes well, toasts well, and can be used as an all-purpose gluten-free bread. Plus, millet bread is packed with fiber, and with 4 grams of protein per slice, it will keep you full for hours.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/millet-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time40

Total Time50

Servings: slices

Calories: 116.7kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Millet Flour (note 1)
3 tablespoons Psyllium Husk (note 2)
2 tablespoons Light Olive Oil (note 3)
2 cups Lukewarm Water 37C/98F
2 teaspoons Baking Powder
½ teaspoon Salt

Toppings

⅓ cup Seeds of Choice pumpkin, sesame, sunflower

US Customary - Metric

Instructions

Line a 9-inch loaf pan with lightly oiled parchment paper. Set aside.
Preheat the oven to 400 °F (200 °C).
In a mixing bowl, whisk dry ingredients: millet flour, psyllium husk, salt, and baking powder.
Add oil and lukewarm water (bath temperature), stirring with a rubber spatula until the batter forms a ball that is a bit slimy and bouncy.
Place the dough into the prepared pan and brush the top with a bit of water then sprinkle the seed mix on top.
Bake the bread for 40-45 minutes at 400 °F (200 °C) until a pick inserted in the center of the bread comes out nice and clean.
Let the bread cool on a cooling rack for at least 5 hours to overnight before slicing. If you slice it too early, it will pack and become dense.

Notes

Note 1: Don't make millet flour from hulled millet for this recipe. You need ultra-fine millet flour, and store-bought flours are the only ones that really achieve a consistent fine ground millet to make a nice bread.

Note 2: Use whole psyllium husk; if using husk powder, decrease by 1/2 teaspoon. Don't use brands like Metamucil, this is a dietary supplement made with 50% husk. It won't work, and it will also turn the color of the bread blue/purple.

Note 3: Any vegetable oil works in this recipe.

Note 4: Lukewarm water is around 98 °F (37 °C), think bath temperature, not burning, but warm, so it activates the husk in the batter without cooking it.

Note 5: For savory bread, use bagel seasonings on top!

Flavors: Feel free to make the bread a bit sweet by adding 2 tablespoons of sugar and 1 teaspoon of cinnamon.

Storage: You can store the bread at room temperature, wrapped in a clean kitchen towel, and slice it when needed to keep it fresh and moist. You can freeze slices in an airtight container and thaw them the day before serving. Bread slices can be toasted in a bread toaster for crispy bread or used in a sandwich press to make a vegan, gluten-free sandwich.

Nutrition