I tested this millet bread recipe.

Found some super discount hulled millet at the store, always wanted to try making something with millet. Got this recipe somewhere online and lost the page and cant find it again.


Equipment:  immersion blender (or regular blender i dont see why not)
Mixing bowl
Bread baking pan
Oven
Some spare bowls and forks/spoons

Ingredients:
Millet seets
3 eggs
Plain yogurt
baking powder
olive oil
salt

rinse 1.5cups millet 3x in fresh water. Strain.

Pour boiling water over the millet. Let stand for at least 2 hrs up to 10hrs.  I let mine stand for 12 hrs because i wasnt sure the immersion blender would handle the tough seeds. They were marginally softer at 12 hrs than 5 but still tough enough that i had to squish seriously to break a few in between two spoons. So dont be afraid if it doesnt seem very soft.

In another bowl, Crack and scramble 3 eggs. Add half cup yogurt. whisk into the eggs.

Drain the soaked millet. Add to the eggs and yogurt to it.

Grind into a wet mixture with immersion blender. Go until there are no solid seeds you can see, and then a bit more. Just dont make merangue out of those eggs.

Add 1.5 tsp baking powder and mix in.

Add 3 tbsp olive oil and mix in.

Add 4-8 pinches of salt. Mix.

Bake in baking dish no more than 80% full at 360f for 45-50mins.

Result: as you can see there wasnt enough to fully fill my bread pan. I think a 20% margin is about right for how much it rose.

The resulting bread is a crumbly, gritty,  squishy (but not wet at all) affair. Extremely reminiscent of cornbread and should be eaten as a straight replacement for cornbread. Goes very well with butter.  Like cornbread, i think it would take well to caramelizing the crust or adding enough sugar to make it cake. Might work as a base for some kind of banana bread.

I love millet as a hot cereal....now looking forward to trying this bread recipe.  Thanks!.....

John Weiland wrote:I love millet as a hot cereal....now looking forward to trying this bread recipe.  Thanks!.....

Please share your hot cereal approach as i have a half cup millet remaining and dont need more bread!

Daniel Andy wrote:

John Weiland wrote:I love millet as a hot cereal....now looking forward to trying this bread recipe.  Thanks!.....

Please share your hot cereal approach as i have a half cup millet remaining and dont need more bread!

Soak millet overnight at room temperature to soften and to swell grain, then pour off excess water just leaving a small amount over the grain surface.
Add pinch of salt, bring to a boil and reduce heat.  Simmer for ~15-20 min.
Next step is up to you as for additives.  I like to add dried currents, walnuts or hemp hearts, a pinch of cinnamon and either oatmilk or flaxmilk.  If
sweeter is desired, maple sugar or syrup or sweetener of your choice can be used.  I really like the flavor and nutrients of millet as an alternative or complement to
oatmeal or farro hot cereals.

Thank you!

The millet bread looks a bit crumbly. Would you suggest it's like a "side dish" as opposed to a "sandwich bread"?

Is millet gluten free? Do you know what its protein level is?

Jay Angler wrote:The millet bread looks a bit crumbly. Would you suggest it's like a "side dish" as opposed to a "sandwich bread"?

Is millet gluten free? Do you know what its protein level is?

Millet is gluten free, yes.

Just like cornbread, slices do not stay together well, and further lose any cohesion if they get wet. This would be the worst sandwich bread. Each slice normally falls apart into 2-3 pieces when picked up, much the same way cornbread, banana bread, and cake do.

Quick update as I've been eating the loaf.

This recipe ended up pretty bland.

As a vehicle for butter, jam, honey, etc, it's excellent. But I cannot eat it without toppings. Too bland.  And that's fine...a lot of us end up with a lot of jams and preserves and need stuff to put it on. This is ideal for that.  Maybe as something solid to eat with a strongly flavored soup.

But you can't just grab a slice and eat it on its own.

The bread should have some extra flavor. Maybe I need to work on adding honey, spices, more salt...maybe make a banana nut version...but by itself it's just not flavorful enough. Keep that in mind if you decide to bake it.

Daniel Andy wrote:Quick update as I've been eating the loaf.

This recipe ended up pretty bland.

As a vehicle for butter, jam, honey, etc, it's excellent. But I cannot eat it without toppings. Too bland.  And that's fine...a lot of us end up with a lot of jams and preserves and need stuff to put it on. This is ideal for that.  Maybe as something solid to eat with a strongly flavored soup.

But you can't just grab a slice and eat it on its own.

The bread should have some extra flavor. Maybe I need to work on adding honey, spices, more salt...maybe make a banana nut version...but by itself it's just not flavorful enough. Keep that in mind if you decide to bake it.

Ooooh, thanks for the update!

You had more success than my trial at barley bannock! I started with barley flour, but was totally winging it. . .result would have made good missiles for a Roman army trebouchet!
Any tips gratefully received.