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QUINOA MILLET BREAD

whole grains ∙ protein-rich ∙ naturally gluten free

 

Quinoa Millet Bread made with whole grains is in my top 10 best bread I’ve ever eaten; it feels good; it is nutrient-dense, wheat-free, gluten-free made with affordable whole grains, not refined starches. I discovered this fabulous recipe in a search for nutrient-dense bread. Here Sophie calls it Unbelievable Bread, and it truly is unbelievably good and easy to make! 

 

This recipe is great for those who can’t eat or do not like flaxseed.  I have made some slight adjustments to the core recipe.  Psyllium Husk’s role is to give the bread a bread-like texture that most other gluten-free bread lack.  Psyllium husk is an excellent source of fibre that helps regulate digestion, relieve constipation, and regulate blood sugar and cholesterol levels, a good ingredient to add to your cabinet and food.

 

If you do not have Psyllium husk in your pantry, try this Body Balance Quinoa Bread Recipe.

  • Serves             1 loaf
  • Cooks in          90 mins
  • Prep time        soaking + 15 mins

Ingredients

  • 1 cup Quinoa
  • 1 Cup Millet
  • 4 tbsp psyllium husk + 1 cup  water
  • 3 tbsp 0live oil
  • 1 tbsp apple cider vinegar – i used raw
  • 1 teaspoon sea salt – fine not flakes
  • ½ teaspoon baking soda
  • ¾ cup water
  • Seeds to garnish – optional

 

 

 

Method

Quinoa Millet Bread

PRE-SOAKING ~ measure millet and quinoa, cover with water to soak for at least 8 hrs or overnight in the refrigerator.

 

PRE-HEAT oven 325F/162C. LINE a standard loaf tin 9″x5″ | 23×13 cm with parchment paper or grease well.

 

RINSE soaked grains in fine mesh colander under running water for 15 secs then let drain well.

 

MIX 4 tbsp psyllium husk + 1 cup water in a small bowl, sit 10 mins to create a thick “gel”.

 

FOOD PROCESSOR add soaked, rinsed, drained grains + psyllium gel + rest of the ingredients. 

 

PROCESS 2 min, scrape the bowl, process 1min; mixture will develop into a sticky white dough with visible grains.  Stir in any flavour additions if using.

 

POUR mixture into lined loaf tin spreading evenly, garnish with seeds as you wish; press seeds gently to help stick.  SCORE with 3  diagonal \ \ \  shallow cuts across the top of the bread to let steam escape.

 

BAKE 45 mins.  RE-SCORE \ \ \  cuts to let further steam escape – this is an important step.

 

BAKE another 45-60 mins until the top springs back and a skewer inserted comes out clean.

 

REST 10 mins, remove the pan, cool completely on a wire rack before slicing.

 

STORE for 5 days it keeps best in the fridge, freezes whole or in slices.  

 

TOAST in a skillet brushed with a little olive oil is how I love to eat this bread. A regular toaster works well too!

 

Serving Ideas
toasted with Tuscan Lentils Potatoes & Spinach.
Veggie Bolognese on Toast. Tomato Bruschetta & Hummus Bites.
Roasted Tomato & Garlic Dip
Toast with breakfast, lunch, and dinner add protein-rich whole grains to your meal