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.

23 comments:

Cooking Julia 21/4/26 00:02: Your bread is absolutely gorgeous!
Brian's Home Blog 21/4/26 01:30: That looks so good and I can only imagine how good it smells baking!
DeniseinVA 21/4/26 01:59: Loving this recipe Angie, can almost smell that wonderful aroma wafting through my house.
Ben | Havocinthekitchen 21/4/26 03:12: Such a lovely and wholesome bake, Angie! I love millet - so hearty, nutritious, and must be great in bread.
Linda's Relaxing Lair 21/4/26 03:24: It looks delicious.
Tom 21/4/26 04:28: ...so millet isn't just for the birds?
Tandy (Lavender and Lime) 21/4/26 05:44: This looks like the perfect loaf!
Ruby Rose and the Big Little Angels 3 21/4/26 06:23: Nothing tastes as good as home made bread
Margaret D 21/4/26 07:02: It looks wonderful, Angie. I bet it was nice to taste/eat.
Lola Martínez 21/4/26 07:50: Parece bizcocho de tierno y jugoso que te ha quedado. Que maravilla!
David M. Gascoigne, 21/4/26 11:28: A friend just gave me rhubarb jam. I bet it would go nicely on this bread.
My name is Erika. 21/4/26 13:42: I throw out bird food millet to feed the ground feeders like the doves. BUT, I need to look for millet in the store because this bread looks amazing! Thanks fro another recipe Angie.
Lori 21/4/26 15:23: Your bread looks absolutely delicious!!
Emirates Skywards Loyalty Program: Unlock the Best Travel Rewards 21/4/26 15:29: This sounds absolutely delicious and so thoughtfully made 🥖✨ I love how you’ve highlighted the combination of millet with spelt and wheat—it feels both nourishing and comforting at the same time.

The touch of milk and honey must give it that perfect soft texture and a subtle sweetness, making it ideal for both savory and sweet pairings. Honestly, it sounds like the kind of bread that turns a simple breakfast into something special—especially with homemade jam or fresh cheese 😍

Warm, wholesome, and versatile—this is the kind of recipe people will keep coming back to!
DEZMOND 21/4/26 15:31: It looks golden und gorgeous. I use to much millet in my imperial palace, we always buy it in tons over in Russian Svetofor or Mere shop.
Marianela Beauty Tips 21/4/26 17:46: It looks delicious, I love eating bread! Thanks for sharing.
I invite you to visit my last post. Have a good week!
claire 21/4/26 18:08: I remember I have baked similar bread some time ago. Yours looks fantastic
Frank | Memorie di Angelina 21/4/26 19:47: Looks delicious, Angie! I've always been curious about millet. Never tried it that I'm aware. This I reckon would be a lovely way to get acquainted.
Hena Tayeb 21/4/26 20:14: Oh your home must smell so good. Beautiful bread.
🇺🇸Baking with Nessa🇺🇸 21/4/26 22:05: Each slice look amazing! I have never baked with Spelt flour or millet before. ~Nessa
Ananka 21/4/26 22:30: Looks good :-D
tigerfish 22/4/26 00:32: I usually use millet as "rice" substitute - esp. when making congee
Federica Simoni 22/4/26 18:24: wow bellissimo pane!! Adoro il farro!