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Millet Flour Bread Recipe

Yields1 Serving

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.

 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)

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.