Easy 100% Millet Bread

Millet bread sliced and arranged on a kitchen towel.

4.85 from 33 votes

This bread is soft, fluffy, squishy, and crusty. And all that with only one type of flour! Millet flour is not only cheap, it is so easy to make at home.

Prep Time15

Cook Time1 30

Rising Time40

Total Time2 25

Course: Bread

Cuisine: American, European, International

Keyword: Gluten-free millet bread, Millet bread, millet flour bread, vegan millet bread

Servings: loaf

Calories: 2478kcal

Author: Natasha Levai

Cost: 5

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

Metric - US Customary

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!

Video

Notes

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.

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;

Reheat in the oven at 350F/175C for 5 minutes.

See the post for tips and FAQ

Nutrition