Nothing quite beats the taste and smell of a freshly baked loaf of bread. In this case, a seeded millet sandwich bread–a perfect fit for the list of “things you make on the weekend to enjoy for the rest of the week”.
Last year around this time, I became obsessed with baking bread. It started with me baking gluten-free breads and then I moved onto sourdough, enriched, spent and sprouted grains, among others. Because I’m still learning, some breads have been more successful than others. But when you delve into the world of bread-baking, there is what can only be described as, an insatiable need to continue work with dough. It really is one of the most amazing creations–some flour (in the case of gluten-free baking, flours plural), water, and yeast… and occassionally a few other things, and (literally) with your own hands, you can create the means to a meal. This is a loaf I come back to over and over again. It’s a good balance of hearty whole grain flours like millet, quinoa, and brown rice balanced with the lightness of starchier ones like tapioca and arrowroot, so it’s not too dense. The seeds give it a more rustic, healthy vibe, but you can totally leave them out if you want to. They do make the bread a little denser. If you’ve stopped eating gluten, or reduced its intake in your diet, you know that finding good-quality bread can be a challenge. This loaf won’t let you down. If this is your first time with gluten-free baking, and you don’t want to invest in bags of all of these flours, I recommend going to a bulk store and buying just what you need for this recipe. This will give you a chance to test the waters and see if you like it. I can’t imagine that you won’t become obsessed with baking bread as well.
*If you bake this bread, we’d love for you to tell us about it on instagram by tagging the photo #bakedtheblog.
Seeded Millet Sandwich Bread
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Barely adapted from Gluten-Free and Vegan Bread
Makes: 1 regular-sizeed loaf
Time: 20 minutes hands-on time, 1 hour 45 minutes baking
Notes: If this is your first time with gluten-free baking, and you don’t want to invest in all of the flours, I recommend going to a bulk store and buying just what you need for this recipe. This will give you a chance to test the waters and see if you like it.
2 tbsp chia seeds
½ cup water
1 envelope (2 ¾ tsp) active dry yeast
2 tbsp organic sugar
1.5 cup lukewarm water
1 cup arrowroot flour
1 cup millet flour
½ cup quinoa flour
½ cup brown rice flour
½ cup tapioca flour
⅓ cup ground flax seed
1 tsp sea salt
1 tsp xanthan gum
3 tbsp olive oil
¼ cup sunflower seeds
2 tbsp sesame seeds
2 tbsp flax seeds
Lightly toast the sunflower seeds in a skillet over medium low heat. Remove the sunflower seeds from the skillet and add the sesame seeds. Lightly toast and remove those as well. Combine the lightly toasted sunflower and sesame seeds with the flax seeds and stir to combine. Remove one tablespoon of mixed seeds and set both portions aside to cool. The smaller portion will be for sprinkling on top of the bread.
Preheat the oven to 425°F and line a standard loaf pan with parchment paper. In a small bowl, soak the chia seeds in ½ cup of water for 15 minutes.
In a medium-sized bowl, add the yeast and sugar to the room temperature water. Stir to combine and set aside until it gets nice and frothy.
While the yeast is getting activated, in the bowl of a stand mixer (or a large bowl), put the arrowroot, millet, quinoa, brown rice, and tapioca flours along with the ground flax, sea salt, and xanthan gum. Whisk to combine. Add the olive oil to the frothy yeast mixture and stir to combine.
On low speed with the paddle attachment of the mixer (or with a sturdy arm and a wooden spoon), stir the flour while adding in the soaked chia seeds and yeast mixture. Once the mixture is almost combined, add in the larger portion of cooled seeds. Stir until just combined so that the seeds don’t get too broken up.
Pour the dough into the loaf pan and even-out the surface with the back of a spoon or off-set spatula. With a sharp knife, make 3 diagonal slits across the width bread. Sprinkle with the remaining tablespoon of seeds and place in the hot oven.
Once the oven door is closed, turn the heat down to 350°F and bake for 1 hour and 20 minutes. Then, decrease the temperature to 300°F and bake for an additional 25 minutes, until golden brown and crusty.