Printable Millet Bread Recipe Card

inside of millet bread on a cutting board

4.56 from 9 votes

Printable Millet Bread Recipe Card

Incredibly soft and fluffy, this millet bread makes the best sandwiches and stays soft for up to 2 days at room temperature! Feel free to print or pin this recipe for easy reference when shopping for ingredients or making this bread.

Prep Time15

Cook Time40

Rise time35

Total Time1 30

Course: bread, Breakfast, Snack

Cuisine: American

Servings: slices

Calories: 146kcal

Author: Heidi Hecht

Ingredients

2 teaspoons active dry yeast
1 teaspoon sugar
1 cup water 100 F
120 grams millet flour about 1 cup
90 grams tapioca flour about 3/4 cup
75 grams brown rice flour about 1/2 cup
27 grams ground flax seed about 1/4 cup
1 teaspoon xanthan gum
1/2 teaspoon salt
2 eggs
3 Tablespoons olive oil
2 Tablespoons honey

Instructions

In a measuring cup, add yeast to warm water. Stir to combine. Let sit for 5 minutes.
While the yeast is proofing, whisk together the millet flour, tapioca flour, brown rice flour, ground flax seed, xanthan gum, and salt in a medium bowl that’s separate from the stand mixer bowl.
When the yeast is done proofing, add the eggs, olive oil, honey, sugar, and yeast mixture to the bowl of your stand mixer. Mix for 30 seconds.
Add the dry ingredients to the stand mixer and mix for 30 seconds. Scrape batter down with the rubber spatula. Mix on medium speed for 3 minutes.
Spray a 8″x4.5″ baking pan with cooking spray. Scrape the bread dough into the pan. Make sure the dough is evenly distributed in the pan.
Let the dough rise for 35 minutes or until it crests over the top of the pan.
While the dough is rising, preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius).
When the dough is done rising, put it in the oven. Bake for 35-40 minutes or until an instant read thermometer registers 205-210 degrees Fahrenheit (96-99 degrees Celsius).
Let the bread cool in the pan for 15 minutes. Turn bread out of the pan onto the wire cooling rack and let cool completely.
Serve this bread as sandwiches, toast (goes good with avocado!), and/or with jam and butter.

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