Gluten- Free Fermented Millet Bread
vegan, yeast-free
This is an easily digestible, vegan, gluten-free, and yeast-free recipe for delicious, wholesome bread suitable for bakers of any experience!!
Servings 0
Ingredients
- 2 cups whole millet
- 1/4 cup wild rice
- 1/4 cup flax seeds
- 1/2 - 1 tsp salt quality unrefined sea salt or Himalyan salt
- 2 3/4 - 3 cups filtered water
Optional
- Coconut oil for greasing pan or parchment paper
- sunflower seeds or pumpkin seeds
Instructions
- First, rinse millet, wild rice and flax seeds, in a colander under cold running water.
- Put all rinsed ingredients into a large glass or ceramic bowl, add sea salt and purified water - the water should just cover the mixture.
- Place a cheesecloth or a clean dish towel on top of the bowl and let it sit at room temperature for 24-48 hours to ferment. (refer to video for details).
- Next transfer the soaked mixture (do not drain) into a high-speed blender or food processor, add more sea salt (if desired). Blend for at least 1-2 minutes or until there are no more visible pieces of grains and it resembles pancake batter-like consistency.
- Pour the batter into a glass or silicone loaf pan lined with parchment paper (or greased with coconut oil), and if desired sprinkle the top of the loaf with seeds.
- Place the bread into warm (not hot!) oven and let it rise for another 7 hours or overnight. No need to preheat the oven - simply put a large glass filled with hot water inside the oven.
- Next, preheat oven to 410 degrees and bake for 1 hour.
- Remove from oven and if you used parchment paper, you can remove the bread from pan immediately and place it on a cooling rack. Allow the bread to cool for at least 1 hour before slicing. Once completely cool, slice bread, enjoy as is or toasted.
Notes
This bread tastes best when fresh. To maintain it's freshness keep it at room temperature, covered with a tea towel. Alternatively, you can slice it and store it in a glass container in the fridge for 7-10 days.
As with all fermenting, it's best to avoid metal dishes or utensils while working with the dough. I like to use a large ceramic or glass bowl and a wooden spoon and bake the bread in a glass loaf pan.
If bread does not have air holes once baked the issue may be related to the blending time. If using a food processor it is important to blend it long enough. If using a high powered blender it is important not to over blend (you want to avoid creating too much heat).
Otherwise it may be a matter of over fermenting. Judging the final fermentation time is one of the most difficult parts of baking this bread. Dough will develop differently depending on your household climate (temperature, humidity, etc).
Keep an eye on the dough in the final stage before baking. I the process goes on for too long, the finished loaf of bread might not be desirable. The finished loaf has a dense texture and mild sour flavour. Over-proofed loave of bread has a gummy texture.