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Gluten-Free Fermented
Millet Bread | vegan &
yeast-free
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/*%0,
vegan, yeast-free This is an easily digestible, vegan, gluten-free, and
yeast-free recipe for delicious, wholesome bread suitable for bakers of
any experience!!

Author: Active Vegetarian

Print Recipe

!"#$%&'%"() 5 from 1 vote

2 cups whole millet
1/4 cup wild rice
1/4 cup flax seeds
1/2 - 1 tsp salt quality unrefined sea salt or Himalyan salt
2 3/4 - 3 cups filtered water

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Coconut oil for greasing pan or parchment paper
sunflower seeds or pumpkin seeds

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1. First, rinse millet, wild rice and flax seeds, in a colander under cold running water.
2. Put all rinsed ingredients into a large glass or ceramic bowl, add sea salt and purified water -
the water should just cover the mixture.
3. Place a cheesecloth or a clean dish towel on top of the bowl and let it sit at room temperature
for 24-48 hours to ferment. (refer to video for details).
4. Next transfer the soaked mixture (do not drain) into a high-speed blender or food processor,
add more sea salt (if desired). Blend for at least 1-2 minutes or until there are no more visible
pieces of grains and it resembles pancake batter-like consistency.
5. Pour the batter into a glass or silicone loaf pan lined with parchment paper (or greased with
coconut oil), and if desired sprinkle the top of the loaf with seeds.
6. Place the bread into warm (not hot!) oven and let it rise for another 7 hours or overnight. No
need to preheat the oven - simply put a large glass filled with hot water inside the oven.
7. Next, preheat oven to 410 degrees and bake for 1 hour.
8. Remove from oven and if you used parchment paper, you can remove the bread from pan
immediately and place it on a cooling rack. Allow the bread to cool for at least 1 hour before
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slicing. Once completely cool, slice bread, enjoy as is or toasted.
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This bread tastes best when fresh. To maintain it's freshness keep it at room temperature, covered
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with a tea towel. Alternatively, you can slice it and store it in a glass container in the fridge for 7-10
days.
 As with all fermenting, it's best to avoid metal dishes or utensils while working with the dough. I like
to use a large ceramic or glass bowl and a wooden spoon and bake the bread in a glass loaf pan.

If bread does not have air holes once baked the issue may be related to the blending time. If using a
food processor it is important to blend it long enough. If using a high powered blender it is important
not to over blend (you want to avoid creating too much heat).

Otherwise it may be a matter of over fermenting. Judging the final fermentation time is one of the
most difficult parts of baking this bread. Dough will develop differently depending on your household
climate (temperature, humidity, etc).

Keep an eye on the dough in the final stage before baking. I the process goes on for too long, the
finished loaf of bread might not be desirable. The finished loaf has a dense texture and mild sour
flavour. Over-proofed loave of bread has a gummy texture.

Did you make this recipe?

Tag @activevegetarian on Instagram so we can share it.

Gluten- Free Fermented Millet Bread - Vegan +Yeast-Free

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