Millet Bread

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 This is something that I have been trying to get right for quite some time - let's see if this works. Earlier, I experimented with sourdough but it is too moody, and it hurts when your sourdough goes bad all of a sudden after you have nurtured it for a month. So, am back to yeast or soda-based bread for now.

This bread uses only millets - so it is absolutely gluten free! It has not come out perfect yet, but it is very edible, and we did finish the last loaf in 1 sitting. So, definitely worth repeating.

Ingredients:

  • 1 cup Kodo millet/Little millet/Foxtail millet/Barnyard millet - washed and soaked for at least 8 hours
  • 1/2 cup milk (cow milk or plant based milk)
  • 1 tbsp white vinegar
  • 1/4 cup whole flaxseeds
  • 2 tbsp psyllium husk whole husk
  • 3/4 cup water
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp jaggery
  • 3/4 tsp baking soda

  1. Drain the water from millets and add them to a blender with a 2-3 tbsp of water. Blend into a thick paste. Use just enough water to make sure it blends.
  2. In a mixing bowl add 1/2 cup milk add 1 tbsp vinegar. Mix and let It rest for 15 mins.
  3. Blend flax seeds, add to a bowl with psyllium husk. Add 3/4 water mix and let it rest for 15 mins.
  4. Now add the milk and vinegar mix to the flax seed mixture and combine well.
  5. Add salt, olive oil, jaggery and give it a mix.
  6. Then add the ground millet. Combine everything using a whisk.
  7. Add baking soda and mix really well. The consistency should be a thick cake batter.
  8. Preheat your oven to 160 C and line a 8X4 inch loaf pan with parchment paper.
  9. Transfer the mixture to the loaf pan. Tap the tin a few times to remove air bubbles. Top with seeds of your choice.
  10. Bake at 160 C for 45-55 mins. The top will be light golden brown and firm to touch.
  11. Take out from the oven and let it rest 15 mins in the pan.
  12. Remove carefully from the pan and let it cool on a cooling rack for at least 1 hour before cutting.
  13. Slice and store in the fridge for 2-3 days.


Tips:

1. Make sure to mix the batter really well at every stage. Use psyllium husk whole husk instead of powder. Both are easily available but this recipe needs the whole husk.

2. Use very little water, just enough to blend the millet into a thick paste.

3. Do toast the slices before serving.. makes all the difference.

Ref: https://www.instagram.com/p/C5x5xkptoOS/


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