Kristina's Millet Peasant Bread

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 teaspoon 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)

Note: At this point your dough is ready for anything! If you don't want a plain loaf of bread you have plenty of options. You can flatten it onto a cookie sheet with your hands into a pizza crust and poke it with a fork before letting it rise to desired thickness. You can flatten the dough on a floured counter top, spread with your favorite filling, and roll up into sweet rolls. You can simply knead some minced garlic-olive oil-herb-mixture and a bit more flour into the dough, oil a cast-iron skillet and form into dinner rolls. Use your creativity--the ideas are endless!

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.