Quinoa Millet Bread made with whole grains is in my top 10 best bread I’ve ever eaten, it feels good, it is nutrient-dense, wheat-free, gluten-free made with affordable whole grains not refined starches. I discovered this fabulous recipe in a search for a nutrient-dense bread. Here Sophie calls it Unbelievable Bread, and it truly is unbelievably good and easy to make!
This recipe is great. I have made some slight adjustments to the core recipe. Psyllium Husk’s role is to give the bread a bread-like texture that most other gluten-free bread lack. Psyllium husk is an excellent source of fibre that helps regulate digestion, relieve constipation and can also regulate blood sugar and cholesterol levels, a good ingredient to add your cabinet and food.
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Ingredients are naturally rich in essential minerals. Salty taste in botanicals like parsley, nettles, seaweeds indicates the plants have a high mineral content.
Recipes with plant protein-rich ingredients. Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
A prebiotic is an insoluble food fibre for beneficial gut bacteria. Eating a diet rich in prebiotic foods helps us maintain a healthy-gut-flora and microbiome. Inulin is a type of insoluble plant carbohydrate that is a prebiotic food source.
Prebiotic Foods include;
Chicory Root, Dandelion greens, Jerusalem artichoke, Garlic, Onions, Leeks, Asparagus, Banana, Blueberries, Seaweed, Apples, Jicama, Yacon Root, Burdock root, Shitake Mushrooms, Barley, Oats, Wheat bran, Legumes, Beans, Peas, Raw Cacao, Flaxseeds, Chia Seeds, Honey,
Click items to add to your shopping list
Quinoa Millet Bread
PRE-SOAKING ~ measure millet and quinoa, cover with water to soak for at least 8 hrs or overnight in the refrigerator.
PRE-HEAT oven 325F/162C. LINE a standard loaf tin 9″x5″ | 23×13 cm with parchment paper or grease well.
RINSE soaked grains in fine mesh colander under running water for 15 secs then let drain well.
MIX 4 tbsp psyllium husk + 1 cup water in a small bowl, sit 10 mins to create a thick “gel”.
FOOD PROCESSOR add soaked, rinsed, drained grains + psyllium gel + rest of the ingredients.
PROCESS 2 min, scrape the bowl, process 1min; mixture will develop into a sticky white dough with some visible grains. Stir in any flavour additions if using.
POUR mixture into lined loaf tin spreading evenly, garnish with seeds as you wish; press seeds gently to help stick. SCORE with 3 diagonal \ \ \ shallow cuts across the top of the bread to let steam escape.
BAKE 45 mins. RE-SCORE \ \ \ cuts to let further steam escape – this is an important step.
BAKE another 45-60 mins until the top springs back and a skewer inserted comes out clean.
REST 10 mins, remove the pan, cool completely on a wire rack before slicing.
SERVE as fresh bread with soups, spreads and dips; breakfast, lunch, dinner and alfresco picnics. TOAST is a skillet brushed with a little olive oil and load up as bruschetta or spread it with vegemite like a good Aussie kid – I love this bread every way!
STORE for 5 days it keeps best in the fridge, freezes whole or in slices.
PSYLLIUM HUSK gives the bread a bread-like texture and is a great dietary fibre to have on hand.
SEEDS mix in ¼ – ½ cup hemp hulls, sunflower, sesame, nigella, chopped pumpkin seeds.
HERBS 2-4 tbsp fresh/dried chopped parsley, sage, rosemary, thyme, oregano, basil, fennel, nettle.
MAKE IT SWEET ¼ – ½ cup dried fruit; currants, raisins, cranberries, sliced apricots, figs, dates, cacao nibs.
SPICE it up 1-2 tbsp cinnamon, clove, ginger, cardamom, cumin, chilli, pepper, mustard, sumac, orange.
I love this bread fresh and toasted in a cast-iron skillet