Millet Flour Bread Recipe

AuthorSteve Nubie
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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.

INGREDIENTS:
 2 cups of buttermilk
 ½ teaspoon of salt
 ½ teaspoon of baking soda
 2 cups of millet flour
 1 tablespoon of amaranth seeds or other ancient grain (Reserve for topping)
 1 tablespoon of whole millet seeds (Reserve for topping)
DIRECTIONS:
1

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.

2

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.

OVEN DIRECTIONS:
3

Preheat the oven to 400 degrees Fahrenheit.

4

Use the pizza dough or pasta dough setting on your bread machine to mix and knead the batter/dough.

5

Lightly oil or butter a bread pan.

6

Pour the batter/dough into the bread pan and top with the whole seeds.

7

Bake for 1-hour and then remove and let rest in the pan.

8

Remove from pan and slice and serve.

Ingredients

INGREDIENTS:
 2 cups of buttermilk
 ½ teaspoon of salt
 ½ teaspoon of baking soda
 2 cups of millet flour
 1 tablespoon of amaranth seeds or other ancient grain (Reserve for topping)
 1 tablespoon of whole millet seeds (Reserve for topping)

Directions

DIRECTIONS:
1

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.

2

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.

OVEN DIRECTIONS:
3

Preheat the oven to 400 degrees Fahrenheit.

4

Use the pizza dough or pasta dough setting on your bread machine to mix and knead the batter/dough.

5

Lightly oil or butter a bread pan.

6

Pour the batter/dough into the bread pan and top with the whole seeds.

7

Bake for 1-hour and then remove and let rest in the pan.

8

Remove from pan and slice and serve.

Millet Flour Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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1 Comment
  1. Reply
    carol smart September 29, 2018 at 11:46 am

    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

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