Millet Bread

This light millet bread is wonderfully moist and fluffy thanks to the use of milk and honey. In addition to the mineral-rich and easy-to-digest millet, which will be cooked beforehand, I also used both spelt flour and regular wheat flour for the dough, but you can use either just wheat or spelt. Perfect for sandwich or a delicious breakfast with homemade jam or cheese.


300 g Organic spelt bread flour (#1050) 150 g Organic white bread flour (#550) 2 tsp Sea salt, seperated 2 tbsp Honey 250 ml Milk (or buttermilk or water) 7 g Instant dry yeast 400 ml Water 100 g Golden German foxtail millet ©angiesrecipes

Mix the flours in the bowl of your stand mixer. Add 1 teaspoon of salt, honey and instant dry yeast. Add milk, stir roughly and leave to rest, covered, at room temperature for about an hour.
In the meantime, bring the water to the boil in a saucepan. Add remaining teaspoon of salt and millet and cook for 15 minutes over medium heat. Drain the millet in a sieve and leave to cool slightly. Set aside 2 tablespoons for the top.
Add the millet to the dough and knead with a dough hook for 5-7 minutes until a smooth and elastic dough has formed.
On a lightly oiled work surface, roll out the dough into a rectangle, then roll it up into a log and place it in the prepared loaf pan. Cover and leave to rest for 1 hour.
Line a 25x11x9 cm loaf tin with baking paper. Preheat the oven to 200C/400F.
Brush the bread generously with water and sprinkle with the reserved cooked millets. Bake in the middle of hot oven for 40-45 minutes until golden. Leave to cool completely before slicing.