For those without patience and experience, homemade bread can be too difficult an exam to pass. We read posts about bread that contain specialist terms: autolysis, stretch and fold, 100% hydration, cold proofing, boule and other Chinese bakery words that discourage us from even trying to make bread. And if we also put into the equation the fact that the bread must be gluten-free… the action gets more complicated.
Those gluten-free bread mixes make making a loaf simple: mix the ingredients in a certain order, a soft dough comes out, no need for kneading and other artifices, pour into the pan, leave to rise, bake and the bread is ready. Simple. But those mixes contain unnatural ingredients: hydroxypropyl methylcellulose, dextrose and other tempting “goodies”. But what if you could make a bread from natural ingredients so simply? This no-knead millet bread is very simple to make: mix the ingredients, pour into the pan, leave to rise and bake. We’ll quickly get a loaf of bread that we can toast, we can use for canapés, we can do whatever we want with it. It’s not bitter, the maple syrup and egg sweeten the natural taste of the millet.
Ingredients
- 150 grams of millet flour
- 50 grams of tapioca flour
- 5 grams of psyllium bran
- 1 large egg
- 150 grams of vegetable milk (I used fat coconut milk)
- 10 grams of olive (or coconut) oil
- 1 teaspoon of baking powder
- 1 teaspoon of dry yeast
- 1 teaspoon of salt
- 1 tablespoon of maple syrup
Recipe Method
Mix all the ingredients together. There is no need to insist on mixing, if the ingredients are well homogenized it is enough. We will get a soft dough. These quantities are for a small pan, if you have a larger loaf pan double the quantities.
Grease the pan with oil and pour the dough inside. Cover the tray with oiled plastic wrap. The dough will rise and we don’t want it to stick to the foil. Let it rise until it doubles in volume.
Turn on the oven at 175 degrees Celsius. After the oven has heated up well, brush the surface of the dough with water and put the tray in the oven. We will leave for 30 minutes, then remove the bread from the pan and put it directly on the oven grill for another 10 minutes.
Remove the bread from the oven and let it cool on a wire rack. After it has cooled, we can slice it. If we make a larger loaf, we can freeze the slices, and when we want to eat them, we take them out of the freezer and put them directly in the toaster. We can thus preserve the bread for a long time.
