Whole Grain Millet (Gluten Free) Sourdough Bread
Hello my gluten free sourdough and alternative grain curious friends! This recipe for freshly milled, whole grain millet sourdough bread is my favourite gluten free sourdough recipe to date! I love its simplicity, it takes no more than five minutes to whip up, then after that it's a matter of fermenting the dough over a few hours time, then baking it in a nice, hot oven.
I hope you enjoy this recipe as much as we have been. It's great for all kinds of whole grain sourdough bakers! Millet has a lovely flavour, it's one of my favourite grains.
Whole Grain Millet Sourdough Bread
*All volume measures Australian metric
Please view the video in YouTube for a full demonstration of the process, and more tips!
INGREDIENTS
500g millet flour
Freshly milled or store bought, just make sure it’s fresh and unrefined!
I mill all of my own flours in my Mockmill 200 (info and links here)1/3 cup or 24g whole psyllium husk
1/3 cup or 35g ground linseed/flaxseed (I used the golden variety, brown is okay too)
1/3 cup or 35g tapioca starch (you could also try potato starch)
1.5 tsp or 8g salt
1/3 - 1/2 cup (80 - 100g) gluten free sourdough starter
The amount is not critical. Just use a nice, happy fresh starter.
The one I used for this recipe was fed with brown rice and millet flour.
This video shows how to make your own sourdough starter.
This video shows how to easily maintain one in the fridge.2 and 3/4 cup or 690g water
Your flour may absorb more or less water than mine, look for the same texture as I demonstrate in the video.
You can get away with more water in tinned loaves, and less water for free form loaves.
METHOD
Mix all dry ingredients together thoroughly in a medium to large sized bowl.
Mix sourdough starter into water, then pour these into dry ingredients.
Using a spoon or dough whisk, mix the batter-like dough very thoroughly.
Cover the dough (extremely wet at this stage!) and leave to rest for 1 hour.
After resting, shape the dough and place into a greased baking tin or greased and floured banneton, or other bread form (even a greased and floured bowl will do) to ferment.
Ferment for 3- 6 hours until you can notice a subtle rise in the dough. You are not looking for this dough to approach anywhere near doubled in size! Just look for a small increase of about half an inch in height.
When the dough is nearly ready to bake, preheat oven and a baking vessel (if using) to 220°C / 428°F. I like to bake individual loaves inside a roaster or dutch oven, which is an easy method to provide steam around the loaf of bread in the early stages of baking. You could also bake this loaf free form on a pizza stone or baking sheet pan (use non-stick baking paper/parchment under the dough if using a sheet pan).
Bake the bread covered for 40 minutes, then uncovered for a further 15 minutes. The final baking time will depend on your oven and your preferences. These kinds of breads do benefit from thorough baking though, so don’t be tempted to skimp on the baking time! Take the loaf to as dark a crust colour as you can without burning (this will add greatly to the flavour as well!).
Cool the finished bread thoroughly before consuming. This bread is best eaten fresh, or can be sliced and frozen for longer term storage. I love this bread toasted! It’s great with soups or stews, or even with a bit of sliced avocado, tomato and cracked black pepper. For sandwich slices, bake in a bread tin :)
Let me know if you try this, I’d love to know!
Looking for more?
Find out about my Mockmill 200 and where you can purchase one from just about anywhere in the world!
(There are discounts available in some locations).See my state-by-state listing of grain suppliers in Australia
Buy me a coffee if you’d like to support my work further in providing these resources 🙂
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