Millet Chia & Pumpernickel Bread
 
Prep time
Cook time
Total time
 
bread ratio is 5 parts flour 3 parts water plus yeast and salt
Author:
Recipe type: Bread
Cuisine: Gluten Free
Serves: 1 loaf
Ingredients
  • 1 ounce quinoa flakes
  • 1 ounce Montina supplement (purchase & nutritional info at end of post)
  • ½ ounce inulin (I buy mine at Walgreens)
  • 1 ounce milled chia seeds (I bought mine from Azure Standard)
  • 1 ounce whole millet
  • 4 ½ ounces brown rice flour
  • 3 ounces sweet rice flour
  • ½ – 1 tsp guar gum
  • 4 ounce filtered water
  • 1 TBSP evaporated cane juice
  • 1 TBSP yeast.
  • 5 ounces filtered water or milk
  • 2 – 3 TBSP Extra Virgin Olive Oil (use more oil if not using milk)
  • 2 tsp raw apple cider vinegar
  • 2 – 4 TBSP honey
  • 2 large eggs
Instructions
  1. Weigh out in the bowl of a stand mixer the first 8 ingredients.
  2. Weigh out and heat water to 100 degrees.
  3. Add yeast and 1 TBSP of cane juice.
  4. Mix well and allow to proof until foamy. About 5 – 10 minutes.
  5. While that is proofing, mix last 5 ingredients together.
  6. Pour the liquids and the proofed yeast mix into the mixing bowl.
  7. Mix completely on low. Beat on high for 3 minutes.
  8. Clean off beaters and remove.
  9. Cover bowl with a clean tea towel and let sit for 45 minutes.
  10. Reinstall beaters and beat on high for 3 minutes.
  11. Pour & scrape batter into a greased 4 ½ x 8 ½ glass bread pan.
  12. Preheat oven to 400 degrees.
  13. Cover with tea towel, set in draft free place and let rise for 30 minutes. Bake for 10 minutes.
  14. Cover with foil to prevent over-browning and bake for an additional 35 – 45 minutes. It should be firm to the touch when pressed... you'll "see" what I mean when you take it out of the oven and it... 'isn't firm'.
  15. Insert a thermometer into the bread, it should read 200 degrees.
  16. Let cool in pan for 15 minutes.
  17. Remove from pan and allow to cool on cooling racks completely before slicing.
  18. Store in a plastic bag on the counter. Will last at least a week. On. The. Counter!
Notes
TO MAKE PUMPERNICKEL BREAD ADD:
2 TBSP unsweetened cocoa
zest of one large navel organic orange (1 TBSP?)
2 tsp caraway seed
1 tsp minced dried onion
½ tsp dill weed
replace honey with molasses
When you grease your bread pan, “flour” the pan with organic corn meal and sprinkle the top of the batter with corn meal before baking.
Continue with recipe above.
Recipe by Aunt Mae's at http://auntmaes.org/2012/06/06/millet-chia-bread-variations/