Millet Seed

Instruction

• 26 grams (3tbsp+2tsp) whole psyllium husk I don’t recommend using powder, see my psyllium husk guide to know the difference
• 2½ cups (565g) water if you are using active dry yeast, use some of the water to activate the yeast
• 7 grams (1 packet) instant yeast if using active dry yeast, you will need to activate it before baking
• 2 teaspoon sugar for the yeast
• 1 tablespoon (16g) apple cider vinegar for the yeast
• 400 grams (2¾cups) millet flour not sorghum or amaranth, those are different
• 7-10 grams (1-2 tsp) salt adjust to taste

Instruction

1. Tip: Make sure your yeast is not expired before proceeding! The bread will turn into a brick if the yeast is inactive.
2. If you are using active dry yeast:– Take half of the water and warm it up to about 115F/46C– Add sugar and yeast then stir- The yeast should get frothy after about 15 minutes, if it didn’t it isn’t active!
3. Add water, vinegar, and psyllium husk to a medium bowl and whisk vigorously as soon as psyllium is added.Set the bowl aside until called for.
4. Mix millet flour, sugar (unless you are using active dry yeast in which case you already used the sugar), salt, and yeast in a large mixing bowl.
5. We need to wait for psyllium to hydrate for a few more minutes, and in the meantime, you can prepare the baking pan and paper.
6. I like to use a 9×5 inch (22.5×12.5 cm) Pullman loaf pan for this bread. You can grease it, spray it, or line it with parchment paper (a safer choice).
7. To line with parchment, make diagonal cuts on the piece of parchment paper leading from each corner toward the center (½ of the way). This will help you line the pan without wrinkles.
8. Line the loaf pan and use clothespins to hold the paper in place.
9. Check psyllium gel, it should have settled by now!
10. Add psyllium gel to the bowl with dry ingredients and mix by hand until the dough comes together.Tip: To make extra smooth bread, use an electric mixer with the dough hook and knead for 5-10 minutes.The dough will be sticky but not watery.
11. Wash your hands, and while they are still wet, take the dough and transfer it to the baking pan.
12. Smooth the top of the dough with a spatula and cover the pan with a kitchen towel (no need to use a damp one).
13. Let the dough rise in a draft-free area until the bread comes to the top of the pan (or a little below the rim), not higher, or it will collapse during baking!
14. Bake for 90 minutes (1.5 hours) at 350F/175C. You don’t need to cover the bread through baking as it doesn’t brown much.Don’t use convection (fan)! If you use the fan setting, the bread will dry out on the outside while being gooey on the inside, yuck!
15. All you need is the radiant heat of a conventional oven.Take the bread out of the pan, carefully peel off the paper, and transfer the loaf to the cooling rack. Cool until the bread is no longer warm to the touch!