For this millet bread we combined millet with quinoa and flaxseed, added various nuts, seeds and kernels, kneaded into a fine dough and baked for 30 minutes – quick, easy and very tasty!
Ingredients for 1 bread (loaf pan – 26 cm long)
For the millet bread
1 loaf tin, approx. 26 cm long – grease with 1 tbsp coconut oil; Dust with 1 tbsp coconut flour
90 g quinoa, tricolore
90 grams of flaxseed
80 g sunflower seeds
65 grams of walnuts
145 g dwarf millet or millet flour
2 tbsp coconut flour
4 tablespoons psyllium husks
2 tbsp chia seeds
2 tablespoons chopped pecans
2 tbsp pumpkin seeds
2 tbsp pine nuts
2 teaspoons bread spices (e.g. cumin, coriander, fenugreek seeds etc. or a bread spice mix)
1 ½ tsp crystal salt
450 ml warm water
4 tbsp coconut oil, liquid
Nutritional values for 1 loaf
calories 2951 calories carbohydrates 176g Protein 43g Fat 198g
Time to prepare:
preparation time 25 minutes
cooking/baking time 30 minutes
First prepare the ingredients for the millet bread.
Preheat the oven to 200°C fan-forced;
Grease the loaf tin with a little coconut oil and dust with 1 tbsp coconut flour .
Fill an ovenproof dish with water and place at the bottom of the oven.
Due to the moisture in the oven, the outer layer of the bread remains elastic and can expand without tearing.
Then finely mix all the ingredients – from quinoa to chia seeds – in a blender or cutter for approx. 1 minute.
Pour into a mixing bowl, add 2 tbsp each of chopped pecans, pumpkin seeds and pine nuts, 2 tsp bread spice and 1 ½ tsp salt and pour over 450 ml warm water .
Mix well with your hands, then fold in 4 tablespoons of coconut oil and knead until the dough pulls away from the edge of the bowl.
Then place in the prepared form, press down well and bake for 25 – 30 minutes.
Do the chopstick test: if no more dough sticks when you pull out the chopstick, the bread is done.
Tip: The millet bread goes well with a vegan spread, e.g. carrot and ginger spread
Live Wholefoods Organic Activated Pecans can be enjoyed as a nutritious snack or added to baking or salads. With added probiotic goodness by long soaking organic pecans in Kombucha and Australian Sea Salt. The ingredients are then dehydrated to produce a delightfully crisp and crunchy texture.
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