Millet Bread

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Millet, dry	150 gr	3/4 cup
Water, up to	330 gr
We will add water based on the amount absorbed by the millet while soaking, aiming to reach a total of 330 grams of mixture
Whole Psyllium Husks	11 gr	2 tablespoons
Blond psyllium husk is recommended to avoid discoloration in gluten-free baking; other types may darken the bread.
Baking Powder	7 gr	1 tsp
Olive Oil	15 ml	1 tablespoon
Salt	6 gr	1 teaspoon

Optional Ingredients :

6 gr / 1 tsp Toasted Sesame Seeds
6 gr / 1 tsp Turmeric, for color

Equipment:

Blender
Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm

Steps:

Step 1

Rinse the dry Millet (150 g) under cold water. Soak it in water for 8 hours or overnight.

Step 2

Preheat the oven to 395°F ( 200°C ) and line the loaf pan with parchment paper.

Step 3

After soaking, drain the millet thoroughly.

Step 4

Weigh it to determine the amount of water it has absorbed.

Step 5

Add enough Water to the drained Millet until the total mixture weighs 330 grams.

Step 6

Stir in the Olive Oil (15 ml ), Salt, and any additional spices to taste. Transfer the mixture to a blender and blend until smooth.

Step 7

In a separate bowl, mix 7 gr of Baking Powder and 11 gr of Whole Psyllium Husks into the blended millet mixture. Stir well until fully combined. Let the mixture sit for about 5 minutes to thicken.

Step 8

Transfer the mixture to a prepared loaf pan or baking tray. Smooth the top with a spatula and sprinkle with seeds if desired.

Step 9

Place the pan in the preheated oven and bake for approximately 45 minutes. Baking times may vary, so check towards the end of the suggested time. Perform a tap test or skewer test to ensure the bread is fully cooked.

Step 10

Allow the bread to cool completely on a wire rack. Once cooled, slice and enjoy your freshly baked Millet Bread!