This is a dense, inelastic but very tasty bread that is extremely simple to make. It doesn’t contain psyllium bran like all my other breads do, like this or this. Psyllium bran gives gluten-free bread elasticity, so this recipe doesn’t work for a pie crust or pizza crust. It goes instead for a quick bread without much preparation. It does not contain any eggs or gums. We don’t beat our heads too much with the kneading, we just mix the ingredients and pour the result into the tray. It’s a filling bread, only one slice is enough, and if we toast it for breakfast, the kitchen is filled with an inviting smell, as if you’ve reached Nirvana 😊
Ingredients:
- 25 grams of flax seeds
- 25 grams of chia seeds
- 400 grams of lukewarm water
- 480 grams of millet flour
- 1 sachet of yeast (7g)
- 7 grams of sugar
- 7 grams of salt
- 2 tablespoons of olive oil
Method of preparation
Warm water, sugar, yeast and a large spoonful of flour (30 grams) are mixed well in a bowl that is left for 15 minutes, covered, in a warm place. Mix the rest of the dry ingredients. Flaxseeds can be ground or left whole. I ground half of them and left the other half whole. Chia seeds are left whole. After the yeast has activated, mix well the wet and dry ingredients. After the dough is well homogenized, pour the olive oil on the bottom of the bowl and incorporate it as well. Now we should have a fairly soft dough that does not stick to the bowl. It cannot be shaped so that we can bake it free form, so we grease a bread or cake pan with oil, pour the dough into it and smooth it nicely with a little water. It should take up half the bread pan, because it will grow, and it would be good to have some space. We cover the pan with foil or a towel and leave it at room temperature until the form is filled, and this depends on how warm it is in the room. I left 30-40 minutes. We heat the oven to 220 degrees Celsius, and before we put the bread in, we put a pan of water inside or use the steam function of the oven, if we have such a thing. After 15 minutes, remove the pan and reduce the heat to 200 degrees. We leave another 30 minutes, a total of 45 minutes. That’s how it was for me, but it depends on everyone’s oven. If the surface is browned and starts to slightly darken around the edges, it’s ready. We immediately take it out of the pan and let it cool on a wire rack.
In order to bake it properly, it would be best, for this amount, to use 2 smaller pans instead of one large one.