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!
First prepare the ingredients for the millet bread.
Preheat the oven to 200°C fan-forced;
Grease the loaf tin with a little coconut oil and dust with 1 tbsp coconut flour .
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.
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.
Then place in the prepared form, press down well and bake for 25 – 30 minutes.
Do the chopstick test: if no more dough sticks when you pull out the chopstick, the bread is done.
Tip: The millet bread goes well with a vegan spread, e.g. carrot and ginger spread