Millet bread with pecans – vegan and gluten-free

Time

55 min

SErves

1 bread (loaf pan - 26 cm long)

Calories

2951 kcal

Carbs

176g

Protein

43g

Fat

198g

Ingredients

For the millet bread

  • 1 loaf tin, approx. 26 cm long – grease with 1 tbsp coconut oil; Dust with 1 tbsp coconut flour
  • 90 g quinoa, tricolore
  • 90 grams of flaxseed
  • 80 g sunflower seeds
  • 65 grams of walnuts
  • 145 g dwarf millet or millet flour
  • 2 tbsp coconut flour
  • 4 tablespoons psyllium husks
  • 2 tbsp chia seeds
  • 2 tablespoons chopped pecans
  • 2 tbsp pumpkin seeds
  • 2 tbsp pine nuts
  • 2 teaspoons bread spices (e.g. cumin, coriander, fenugreek seeds etc. or a bread spice mix)
  • 1 ½ tsp crystal salt
  • 450 ml warm water
  • 4 tbsp coconut oil, liquid

Instructions

For this millet bread we combined millet with quinoa and flaxseed, added various nuts, seeds and kernels, kneaded into a fine dough and baked for 30 minutes – quick, easy and very tasty!

Step 1

First prepare the ingredients for the millet bread.

Step 2

Preheat the oven to 200°C fan-forced;

Grease the loaf tin with a little coconut oil and dust with 1 tbsp coconut flour .

Step 3

Fill an ovenproof dish with water and place at the bottom of the oven.

Due to the moisture in the oven, the outer layer of the bread remains elastic and can expand without tearing.

Step 4

Then finely mix all the ingredients – from quinoa to chia seeds – in a blender or cutter for approx. 1 minute.

Pour into a mixing bowl, add 2 tbsp each of chopped pecans, pumpkin seeds and pine nuts, 2 tsp bread spice and 1 ½ tsp salt and pour over 450 ml warm water .

Mix well with your hands, then fold in 4 tablespoons of coconut oil and knead until the dough pulls away from the edge of the bowl.

Step 5

Then place in the prepared form, press down well and bake for 25 – 30 minutes.

Step 6

Do the chopstick test: if no more dough sticks when you pull out the chopstick, the bread is done.

Step 7

Tip: The millet bread goes well with a vegan spread, e.g. carrot and ginger spread

Millet bread with pecans
© ZDG / nigelcrane

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