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Easy 100% Millet Bread Recipe

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3.9 from 3 reviews

This easy 100% millet bread recipe offers a wholesome, gluten-free alternative to traditional wheat breads. Made with millet flour and enriched with psyllium husk for structure and moisture, this bread is soft and satisfying with a slight lift from baking powder. It uses either instant or active dry yeast for leavening and is simple to make with straightforward ingredients. Perfect for those seeking a healthy, grain-based bread option without gluten or complex additives.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 1 loaf (approx. 9x5 inch bread pan)
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten-Free
  • Diet: Gluten Free

Ingredients

Wet Ingredients

  • 600 grams water (use some for activating yeast if using active dry yeast)
  • 50 grams oil
  • 7 grams apple cider vinegar (for yeast activation)
  • 30 grams whole psyllium husk

Dry Ingredients

  • 500 grams millet flour (not sorghum or amaranth)
  • 7 grams instant yeast (or prepared active dry yeast equivalent)
  • 2 teaspoons sugar (for yeast activation)
  • 12 grams salt (adjust to taste)
  • 1 teaspoon baking powder (optional, for bread lift)

Instructions

  1. Prepare Psyllium Gel: Add water, apple cider vinegar, oil, and psyllium husk to a medium bowl and whisk to combine. Set aside to let the psyllium absorb water and form a gel-like consistency.
  2. Activate Yeast (if using active dry yeast): Warm half of the water to about 115°F (46°C). Add sugar and active dry yeast, stir gently and let it sit for 15 minutes until frothy. Then proceed with mixing dough.
  3. Mix Dry Ingredients: In a large bowl, combine millet flour, salt, baking powder (if using), instant yeast, and sugar (omit sugar here if used in yeast activation).
  4. Combine Dough: Add the psyllium gel to the dry ingredients. If using active dry yeast, add the activated yeast mixture now. Knead the dough thoroughly using an electric mixer with dough hooks, a wooden spoon, or by hand for 5-10 minutes until smooth. The dough will be sticky; do not add extra flour.
  5. Prepare Pan and Shape Dough: Line a 9×5 inch (22×12 cm) bread pan (avoid glass pans). Transfer the dough into the pan and smooth the top using a wet silicone spatula. Cover the pan with a kitchen towel.
  6. Proof the Dough: Place the pan in a warm, draft-free area. Allow the dough to rise until it reaches the rim of the pan but not beyond to prevent collapse during baking.
  7. Bake the Bread: Preheat the oven to 350°F (175°C). Bake the bread for 1 hour and 45 minutes until fully cooked and crust is set.
  8. Cool and Serve: Remove the bread from the pan and place it on a cooling rack. Cool until it is no longer warm to the touch before slicing and serving.

Notes

  • Use only millet flour for this recipe as other gluten-free flours like sorghum or amaranth behave differently.
  • The psyllium husk gel is essential to provide structure and moisture in this gluten-free bread.
  • If using active dry yeast, be sure to activate it properly in warm water with sugar before adding to dough.
  • Avoid adding extra flour even if the dough is sticky; the stickiness is needed for the proper texture.
  • Use a bread pan that is not glass to ensure even baking.
  • Do not let the dough overproof or it may collapse when baked.
  • Baking time may vary slightly depending on your oven; check bread is cooked through before removing.

Find it online: https://cheftinaskitchen.com/easy-100-millet-bread-recipe/