Crusty on the outside, soft on the inside. A bit darker in colour than a bread made of wheat flour.
A few advices on the ingredients:
- The main component of the bread is millet flour. This is to be stored in the fridge for it can go rancid quite quickly.
- The recipe calls for some xylitol to be added. Xylitol is made of either corn or birch. If you have corn intolerance, make sure the xylitol you use is made of birch.
- You’ll also have to add a little olive oil. Since we bake the bread at a high temperature, you’ll need a type of olive oil that has a smoke point of 220 °C (428 °F).
Makes 490 g.
Update: I made this recipe several times and I found out that the result will be lighter and tastier if we make bread rolls instead of one bread. You can find the method of making rolls at the bottom of the recipe. This recipe makes 5 smaller rolls.
- 170 g millet flour
- 64 g tapioca starch (also known as tapioca flour)
- 33 g psyllium husk flour
- 7 g bamboo flour
- 6 g salt
- 330 ml lukewarm water
- 1/2 tsp white vine vinegar or 1/2 + 1/4 tsp 100% lemon juice
- 3 g xylitol
- 22 ml olive oil
- a pinch of baking soda (see in the picture).
- Mix the flours in a bowl.
- Sift the mixture into the kneading bowl. Sifting incorporates air into the flours, and helps the dough to come out lighter.
- Add baking soda to the flours and mix them well.
- Mix white vine vinegar (or lemon juice), salt, xylitol and oil with the water, then gradually add this mixture to the dry ingredients while kneading.
If you use a dough kneader, follow this method: while adding the liquid mix, set the kneader to medium speed. When all liquid is added, continue kneading on medium speed until the dough starts to combine into larger pieces, but not longer. (When the dough starts to combine, stop the kneader, scoop the dough from the sides of the bowl, start the kneader again and kneed for approx. 30 more minutes.) Then set the kneader to the next speed level for 20 seconds to add more air to the dough. You may find this description too detailed, but it’s to prevent you to overkneed the dough or it will be too dense.
- Shape your bread, put it in a small plastic bag and and let it rest for 20 minutes at room temperature.
- Preheat the oven to 220 °C (428 °F), and set it to conventional heating mode. Place the rack about 10–12 cms (3–4 inches) from the bottom.
- Line a baking tray with baking parchment. Pat the bread around with your palms to make it a bit higher and lighter, then place it in the middle of the tray.
- Slash the top of the bread diagonally three times.
- Brush or spray the bread with water. This will make steam in the oven and helps to make a nice crust. Wipe off water from the tray.
- Place the tray in the oven.
- Bake at 220 °C (428 °F) for 20 minutes, then at 200 °C (392 °F), for 50 more minutes. Keep the oven door closed while baking unless the dough may collapse.
- Remove the bread from the oven to a wire rack and cover it with a clean dish towel.
The well baked bread will sound hollow when tapped on the bottom.
Do not slice until it’s completely cool (let it sit at least 2–3 hours). Freeze it in small portions to keep it fresh. If you need a portion, take it out of the fridge the previous evening, and let it thaw.
This bread can only be baked in the oven.
If you’d like to make bread rolls, divide the kneaded dough in five, and shape each part into bread rolls. Let them rest for 15 minutes. Bake at 220 °C (428 °F) for 20 minutes, then at 200 °C (392 °F) for 30 minutes. If you make bread rolls it is not necessary to slash their top before baking.
If you’d like to double the amount of batter, it’s better to make two batches and knead them separately so that the breads or bread rolls won’t be too dense.