Thursday, October 17, 2013

Millet Sandwich Bread

Finally, we have a bread that everyone will eat by choice!  This bread does not have the centimeter-thick crust, but instead has a soft, mushy one.  The inside is mushy too!  As you can see in the picture, honey goes with it very well as well as jam and our new favorite fake butter!  It is very good!  I am posting this as my dad makes the second loaf.  Enjoy!

Millet Sandwich Bread


- 2 Tb chia seeds
- 1 cup millet flour
- 1/2 cup potato starch
- 1/2 cup buckwheat flour
- 1/2 cup quinoa flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca flour
- 1/3 cup flax seed meal
- 1 tsp salt
- 1 tsp xanthan gum
- 2-1/4 tsp yeast
- 2 cups water
- 3 Tb olive oil
- 2 Tb syrup (maple or agave)
- sesame seeds to sprinkle on top

1. Soak the chia seeds in 1/2 cup of the water.  These will turn into tiny squishy eyeballs after fifteen minutes.  That's good.

2. Put the yeast in a large bowl, then add 1-1/2 cups water (should be room temperature or slightly warm).  Add the oil and syrup.  After 5-10 minutes it will look like foamy goo.  That's good.

3. Preheat oven to 425.  Put a "bath" (pan filled with water) on the bottom rack.

4. In another bowl, mix all the dry ingredients well.  Add the chia goo to the yeast goo and mix well.  Pour the dry ingredients into the wet ingredients and mix well.  It will quickly make a soft dough.

5. Grease and dust a bread dish (9 x 3 x 4 or thereabouts.)

6. Pour the dough into the dish.  Smooth the top, and score lengthwise, not quite in the middle.  Sprinkle with the sesame seeds.

7. Put the bread in the oven.  Immediately reduce temperature to 350, then cook for 1 hour 20 minutes.  Reduce heat again, to 300.  Bake for another 25-35 minutes, or until done.


  1. Now we've made this 4 times. It's been great every time!

  2. Looks delicious! Love the idea of the soft, gushy crust! I'll try it out this week. Thank you!