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Kristina's Millet Peasant Bread

Kristina's Millet Peasant Bread

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Ingredients

  • 300g- 2 ½ cups millet flour OR 1 ½ cups dry millet, then mill into flour
  • 120g- 1 cup tapioca flour
  • 80g-½ cup + 1/3 cup + 1 tablespoon flaxseed meal OR ½ cup + 2 teaspoons flaxseed, then mill into meal
  • 30g-6 tablespoons chia seed meal OR 3 tablespoons chia seed, then mill into meal
  • 22g-5 tablespoons whole psyllium seed husks OR 1/3 cup (ground psyllium seed husks do NOT work--voice of experience!)
  • 45g- 3 tablespoons organic sugar
  • 6g-1 teaspoon salt
  • 10g-1 ½ tablespoons dry instant yeast or quick rising
  • 56g-¼ cup olive oil (light, not extra virgin)
  • 500g-2 cups + 2 tablespoons hot water (110-115°F)

Preparation

  1. Combine warm water, yeast, and sugar.
  2. Cover and let it sit for 5 min. If water is too hot, the yeast will not activate correctly.
  3. Thoroughly mix in all the above dry ingredients in a separate bowl. 
  4. ADD oil and yeast mixture to dry ingredients and quickly (but gently) stir together.
  5. It will be soupy, but don't add more flour! If you weighed everything
    precisely, it will thicken to cake-batter consistency within about 30 seconds.
  6. SET aside for 30-60 minutes at room temperature. This will allow it to raise and the flax and chia to activate. During this time, it will thicken almost magically into bread dough.
  7. FLOUR your hands and gently knead into bread dough on a floured counter (won't take more than 30-60 seconds of gentle kneading). It should now have a nice texture--not too sticky, and easily moldable. If it is really sticky, add a couple tablespoons of more flour, and try again.
  8. FORM into a loaf and put in your oiled bread pan, or form into a ball and set on an oiled cookie sheet. (*See note for more ideas.)
  9. LET rise for 15-25 minutes in at room temperature, until nicely doubled, or just over the top of the bread pan. 
  10. BAKE at 375F for 60 minutes.
  11. COOL thoroughly before storing.
  12. KEEPS one week in the refrigerator, or slice it and freeze it for later use. 

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