This wholegrain millet bread is naturally gluten-free and vegan, it is soft, fluffy, moist, and so easy to make! It is also much cheaper than storebought bread, yet it is squishy, light, and has a delicate crumb. This is the easier version of my psyllium gluten-free bread!
This recipe was inspired by the Power Hungry's quick millet bread. I increased the volume for a larger loaf and added yeast to enhance authentic bread flavor. This recipe is similar to my 100% brown rice bread!
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Why you will love this recipe
- Calls for millet flour only similar to my millet sourdough.
- It's a naturally vegan recipe just like my sorghum bread.
- Only 15-20 minutes of hands-on time
- No xanthan gum needed!
Ingredients for Millet Bread
- Millet flour - use yellow millet flour milled from small millet grains, don't use amaranth or sorghum, they are not the same.
- Psyllium husk - I strongly recommend using whole husks vs. powder.
- Yeast - I recommend instant yeast because it doesn't need to be activated.
- Vinegar - helps yeast by providing an acidic environment. I recommend using apple cider vinegar but any other light or dark vinegar will work.
See the recipe card for quantities.
Substitutions
Psyllium husk - I highly recommend using whole psyllium husk and avoiding substituting it for anything. Neither xanthan gum, chia seeds, or flaxseed meal will yield the same results, although I did have some level of success with Konjac.
Vinegar - lemon or lime juice works, too!
Variations
You can experiment with different add-ins to flavor up the experience! You can add:
- Dried herbs (thyme, basil, oregano, or sage);
- Spices (cumin, garlic, and/or onion powder);
- Seeds (sunflower, whole flax seeds, sesame seeds, pumpkin seeds);
- Cheese to the top of the bread;
- Olives and sundried tomatoes.
How to make millet flour at home
You will need:
- A high-speed blender or a coffee grinder (avoid using a food processor, it can only make coarse meal, not flour)
- Hulled millet grains (proso millet)
- Fine-mesh sieve
Place the millet into the blender or grinder and process for a minute or two. Then, sieve the flour into a bowl removing any larger bits that don't go through. That's it!
You can freeze homemade millet flour in a freezer bag and use it when ready (no need to defrost).
How to Make Millet Bread
Step 1. Add water, vinegar, oil, and psyllium husk to a medium bowl and whisk to combine. Set aside to let psyllium gel set.
NOTE: If you are using active dry yeast (not instant):
- Take half of the water and warm it up to about 115F/46C.
- Add sugar and yeast then stir.
- The yeast should get frothy after about 15 minutes, then proceed with the recipe.
Step 2. Mix millet flour, sugar (unless you are using active dry yeast in which case you already used the sugar), salt, baking powder, and instant yeast in a large mixing bowl.
Step 3. Add psyllium gel to the dry ingredients and knead the dough until well combined. If you are using active dry yeast, add it to the dough now.
You can use an electric mixer with dough hooks, a wooden spoon, or mix by hand. To get an extra smooth dough mix for about 5-10 minutes. The dough will be very sticky, don't add extra flour!
Step 4. Line a 9x5in (22x12cm) bread pan (don't use glass) and transfer the dough to it. Smooth the dough out with a wet silicone spatula and cover it with a kitchen towel.
Place the dough into a draft-free warm area and let it rise until it reaches the rim of the pan. Don't let it rise too high or the bread will collapse during baking.
Once the dough is ready, preheat the oven to 350F/175C and bake the bread for 1 hour and 45 minutes. Remove from the bread pan and transfer to a cooling rack until no longer warm to the touch.
Slice and enjoy!
Expert Tips
- Don't let the dough rise too much above the rim of the pan or it will collapse during baking!
- Measure flour by weight using a digital kitchen scale. I can't overemphasize the importance of precision when it comes to gluten-free bread!
- Wet your hands when handling the dough to prevent sticking.
- Don't cut the bread while it's hot to prevent gumminess.
Common Questions
- Not baking long enough (or using convection);
- Not waiting for psyllium to form into a gel;
- Your oven might run hot or cold (use an oven thermometer).
Millet bread has a nice nutty & yeasty flavor unless you let the flour go rancid, then it turns bitter. Make sure to store your flour in the freezer to reduce the chances of it spoiling!
Yes, millet flour is a great option for feeding a millet sourdough starter and baking millet flour sourdough bread!
Millets are nutrient-rich, starchy grains high in protein. They are a great source of phosphorus and magnesium, with finger millet containing more calcium than any other cereal. Millet can assist in lowering cholesterol and blood sugar levels. So, yes, millet is a great addition to your diet!
Storage & Freezing
Store the bread in a bread box or bag at room temperature for 3-4 days. The bread will start drying out a bit by day 4, so I recommend freezing it if you aren't planning on eating it soon.
To freeze:
- Slice the bread with a serrated bread knife;
- Arrange the sliced on a tray and place into the freezer;
- After 30 minutes transfer the slices to an air-tight container or a sealed freezer bag and keep for up to 3 months.
To defrost:
- Pop the pieces into the microwave for 30-60 seconds;
OR
- Reheat in the oven at 350F/175C for 5 minutes.
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Easy 100% Millet Bread
Ingredients
Wet Ingredients
- 30 grams whole psyllium husk I don't recommend using powder, see my psyllium husk guide to know the difference
- 600 grams water if you are using active dry yeast, use some of the water to activate the yeast
- 50 grams oil
- 7 grams apple cider vinegar for the yeast
Dry Ingredients
- 500 grams millet flour not sorghum or amaranth, those are different
- 7 grams instant yeast if using active dry yeast, you will need to activate it before baking
- 2 teaspoon sugar for the yeast
- 12 grams salt adjust to taste
- 1 teaspoon baking powder optional but gives bread a lift
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Instructions
- Add water, vinegar, oil, and psyllium husk to a medium bowl and whisk to combine. Set aside to let psyllium gel set.30 grams whole psyllium husk, 600 grams water, 50 grams oil, 7 grams apple cider vinegar
- NOTE: If you are using active dry yeast (not instant):Take half of the water and warm it up to about 115F/46C. Add sugar and yeast then stir. The yeast should get frothy after about 15 minutes, then proceed with the recipe.
- Mix millet flour, sugar (unless you are using active dry yeast in which case you already used the sugar), salt, baking powder, and instant yeast in a large mixing bowl.7 grams instant yeast, 2 teaspoon sugar, 500 grams millet flour, 12 grams salt, 1 teaspoon baking powder
- Add psyllium gel to the dry ingredients and knead the dough until well combined. If you are using active dry yeast, add it to the dough now.You can use an electric mixer with dough hooks, a wooden spoon, or mix by hand. To get an extra smooth dough mix for about 5-10 minutes. The dough will be very sticky, don't add extra flour!
- Line a 9x5in (22x12cm) bread pan (don't use glass) and transfer the dough to it. Smooth the dough out with a wet silicone spatula and cover it with a kitchen towel.
- Place the dough into a draft-free warm area and let it rise until it reaches the rim of the pan. Don't let it rise too high or the bread will collapse during baking.
- Once the dough is ready, preheat the oven to 350F/175C and bake the bread for 1 hour and 45 minutes. Remove from the bread pan and transfer to a cooling rack until no longer warm to the touch. Slice and enjoy!
Notes
- Don't let the dough rise too much above the rim of the pan or it will collapse during baking!
- Measure flour by weight using a digital kitchen scale. I can't overemphasize the importance of precision when it comes to gluten-free bread!
- Wet your hands when handling the dough to prevent sticking.
- Don't cut the bread while it's hot to prevent gumminess.
-
- Slice the bread with a serrated bread knife;
-
- Arrange the sliced on a tray and place into the freezer;
-
- After 30 minutes transfer the slices to an air-tight container or a sealed freezer bag and keep for up to 3 months.
Brigitte says
I have made a similar bread before the only difference is there wasn’t yeast, with the yeast it brings this bread to another level so yummy ! The outside is so crispy , baking time was like you said , I used a Corning ware ceramic pan , it’s seriously addictive. It sunk in just a tad , I proofed it for roughly 40 minutes . It would be nice to have had a time for the proofing. I know it could be very different depending on the temperature of the room but still it would help . Thank you this will be my go to recipe .
Karen says
This is now my new favourite gluten free bread. So easy, nice texture and flavour! I have been craving a tuna fish sandwiches and this really scratched that itch!
Natasha Levai says
Karen! Thank you for your comment! Really happy you enjoyed the bread!
Donna says
Hello! I sure hope you see this & are able to respond. I bought all the ingredients, but forgot you measure everything in grams. Not everyone has a scale, so had to go look to convert. That’s ok, just an extra step, but what I want to know is on the psyllium husk it was advised to eat that gingerly in the diet so as not to cause intestinal issues. I haven’t yet found the conversion amount of psyllium to spoons or whatever, & it varies. Kind of concerned about the consumption of it after having read about the bulk issues possibly causing problems for some. Any light to shed on this?
Thank you,
Charulata Waghmare says
Lovely recipe.Which millet flour is it? Foxtail?
Natasha Levai says
Hi Charulata! I buy my flour locally in Hungary.
Corinne says
I threw all the ingredients in my bread maker, used psyllium powder because it's all I had. It came out perfectly. thank you!
Natasha Levai says
Hi Corinne! Happy this bread worked for you!
Anne says
So easy and so delicious. I am very pleased with the result. This is the first time I have tried the recipe. I will use it frequently in the future. I particularly like millet flour, and this recipe is a winner. Vegan and gluten-free need not be deprived. For non-enriched gluten-free baking I target 205 - 210 degrees F to confirm the loaf is done. At 1 hr and 45 min, my loaf was in that range. After cooling the texture is ideal.
Thanks, Natasha, for developing and publishing this recipe.
Amrita says
This is my go to bread. Super easy to bake & delicious. Thank you so much Natasha for sharing this recipe. The only change I had to make was to bake it for an extra 20 mins( maybe it’s my over ). My husband too loves it.
Arcadius says
I found the instructions unclear and confusing. After yeast and sugar in dissolved in one half of water, is the psyllium meant to be dissolved in the remaining half? At which point if at all do the two come together before the flour is mixed in?
Natasha Levai says
Hi Arcadius! If you use instant yeast, you don't need to activate it, just use all the water for psyllium husks. If you are using active dry yeast, then you need to activate it in a part of the water and mix psyllium with the rest of the water. You add them all together when you combine the dry and wet ingredients.
Candy Taylor says
This was my first experience making a gluten free bread (experienced baker with regular yeasts bread and sourdough) and was not disappointed! The only change was I swapped out the sugar for our local honey. The end result was a very pleasing taste and fluffy texture. I will be definitely be making this again!
Rose says
hey can you please say which type of millet as there are so many millets- though i do like a more lite in color bread. Thankyou. can you please let me knaw soon?
Natasha Levai says
Hi Rose! Here in Hungary we only have 1 type of millet and it is yellow in color. Sometimes sorghum or other grain might be called millet but they aren't the same. Look for flour that simply says millet, not sorghum or amaranth.
Albert says
I’ve tried this recipe many times, and it never fails to turn out well and please the palate!
Natasha Levai says
Hi Albert! I am honored you like this recipe!
Molly says
My new favorite bread recipe! Honestly, my only favorite bread recipe! I take whole millet, rinse and soak it overnight. Then I process in the food processor and follow some version of the rest of the recipe, haha. It’s so good, pretty easy, and I’m just so thankful to have found it.