One of the biggest challenges of a gluten-free diet is finding decent bread, as the store-bought bread tends to be either very expensive, not tasty, dry, or contain flour you can’t handle very well.
This Whole-Grain Millet Bread is full of fibre and will keep you full for a long time; besides, the millet flour gives a nice sweet (not too sweet) and nutty flavour, which only makes the bread yummier! The bread is excellent for breakfast, afternoon snacks with cheese, sandwiches and tapas.
The bread keeps moist for 2-3 days in the fridge; otherwise, I recommend you slice this Whole-Grain Millet Bread before putting it in the freezer. Freeze it in pairs of slices so you can take out just enough for a sandwich. Furthermore, you can toast it or defrost it on the counter until it reaches room temperature. I prefer to toast the bread!
Millet Bread (Gluten-Free & Low FODMAP)
- Yield: 1 1x
- Category: Bread
- Diet: Gluten Free
Ingredients
9 dl Lukewarm water
2 tsp Apple cider vinegar
12g Dry Yeast
35g Whole Psyllium Husk
1/2 tsp Cardamom
3 tsp Salt
225g Wholegrain sorghum flour
125g Millet flour
100g Oatmeal flour
75g Whole-grain millet flakes
1 1/2 tbsp Coconut flour
Instructions
Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to a medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
Let the dough rise for 1 1/2 hours with a cloth over the bowl.
Heat the oven to 210 C.
Turn the dough onto a lightly floured surface Form two pieces of bread and sprinkle flour on top. Make a pattern with a sharp knife of your choice – I like to put my signature on the bread.
Bake the bread for about 1 hour and 10/15 minutes. Let the bread cool down before cutting the bread.
Notes
Eat & Enjoy!