AuthorSteve Nubie
Millet is an ancient grain like amaranth and spelt. Unlike most grains that grow on grasses, millet is a cluster of seeds that grows on a leafy plant. The millet seeds are very small and similar to the size and appearance of amaranth. They also have significant nutritional health benefits with high concentrations of proteins and micronutrients, and are gluten free. If you are following a gluten free diet or simply want to enjoy and highly nutritious and natural bread, give this recipe a try. If you can’t find millet flour you can buy whole millet seeds and grind them to a flour in a food processor.
You can also add other seeds to the recipe as a topping and as an ingredient if you’d like. The recipe gives you those options. This recipe, like many others, can be made from start to finish in your bread machine or you can use a dough cycle to knead the dough and finish in the oven. A pasta, pizza or cookie dough setting is recommended because they do not have a rising cycle. Any bread made with baking soda like this one does not require a rising cycle. The bread rises in the oven while baking. If all you have is a basic dough setting, make sure you remove the batter/dough from the bread pan before the rising cycle begins. You would then pour the batter/dough into a buttered bread pan and bake as the directions instruct.
Add the ingredients to the bread pan in the order indicated, but reserve the whole seeds for topping after the kneading cycle and before the rising cycle of the cake bread or batter bread setting. If you like, you can add an addition tablespoon of whole seeds to the batter/dough.
Once the bread batter/dough is done – top with the whole seeds and allow the bread to finish in the machine. If you don’t have one of these settings, you could try the wheat bread setting or make the batter/dough in the bread machine using a pizza or pasta dough setting and then follow the directions below for finishing in the oven.
Preheat the oven to 400 degrees Fahrenheit.
Use the pizza dough or pasta dough setting on your bread machine to mix and knead the batter/dough.
Lightly oil or butter a bread pan.
Pour the batter/dough into the bread pan and top with the whole seeds.
Bake for 1-hour and then remove and let rest in the pan.
Remove from pan and slice and serve.
Ingredients
Directions
Add the ingredients to the bread pan in the order indicated, but reserve the whole seeds for topping after the kneading cycle and before the rising cycle of the cake bread or batter bread setting. If you like, you can add an addition tablespoon of whole seeds to the batter/dough.
Once the bread batter/dough is done – top with the whole seeds and allow the bread to finish in the machine. If you don’t have one of these settings, you could try the wheat bread setting or make the batter/dough in the bread machine using a pizza or pasta dough setting and then follow the directions below for finishing in the oven.
Preheat the oven to 400 degrees Fahrenheit.
Use the pizza dough or pasta dough setting on your bread machine to mix and knead the batter/dough.
Lightly oil or butter a bread pan.
Pour the batter/dough into the bread pan and top with the whole seeds.
Bake for 1-hour and then remove and let rest in the pan.
Remove from pan and slice and serve.
Followed recipe putting ingredients in stated order into bread maker, and put on a gluten-free bread programme. Everything was sloshing around from what I could hear. Once programme was finished (1 hr 55 min) the bread had a milky puddle on the top and didn’t look quite done so I put the bread maker pan into the oven at 180C for a further 20 mins. After turning out on wire rack (remaining puddle dripped away), bread 1 3/4 inches high and looks like a yorkshire pudding. After cutting into it, it is still uncooked and like globby pudding. Disaster. I might try to make a version of bread and butter pudding with it.
I’m so confused. I was wondering what in the ingredients would make it rise and fluffy. I”d love to share photo’s of how mine came out. I followed the recipe exactly and it only rose about an inch and it baked uneven. Really weird actually with two uncooked circles on the bottom. Like maybe it had been bubbling there or something. It came out looking nothing like the photo. In fact, it never even turned into a dough. I mixed it as it says in the bread maker and it never turned into a dough, it was simply a batter. I’d really like to know what more I could have done to make it come out right.
Hi Lorenda,
This bread recipe requires a dedicated “gluten free” setting on the bread machine. If your machine does not have that setting, follow the directions in the recipe to finish in the oven. Gluten free breads are always a challenge.
Hello
Loved your recipes, my friend sent the millet one today to me, we are always making bread- wheat free and yeast free- I have an intolerance to many foods, plus I have candida so I must not add sugar or yeast.
Normally when my friend are in Serbia we make every two or three days, however I don’t think I will find butter milk there- if needed we take some flours with us so what can you suggest we use, lovely recipes- will try a few and see how they come out. God bless Carol and Peggy