Crusty Millet Loaf

Created By: Kristine Kidd, author of Gluten-free Baking

Ingredients

  • 1 tbsp chia seeds, ground in a spice mill
  • 1 cup warm water (110°–115°F)
  • 1 tbsp sugar
  • 1 package (.25 oz/7 g) – active dry yeast
  • 2/3 cup Bgreen Food Organic BAKE MORE Millet Flour plus more as needed
  • 1/2 cup Bgreen Food Organic BAKE MORE Sorghum Flour
  • 1/3 cup cornstarch
  • 1/3 cup potato starch
  • 1/4 cup tapioca flour
  • 3/4 tsp xanthan gum
  • 3/4 tsp kosher salt
  • 1 tbsp olive oil
  • sesame seeds (toasted or untoasted) or chia seeds for sprinkling

Instructions

  1. Put the ground chia seeds in the bowl of a stand mixer fitted with the paddle attachment. Add 1/2 cup of the warm water, the sugar, and yeast and stir until well combined. Let stand until foamy, about 10 minutes.

  2. In a bowl, whisk together the 2/3 cup millet flour, the sorghum flour, cornstarch, potato starch, tapioca flour, xanthan gum, and salt. Add the remaining 1/2 cup warm water and the oil to the yeast mixture. Gradually beat in the dry ingredients on low speed until well combined. Increase the speed to high and beat until the dough is the consistency of whipped cream, about 4 minutes. Mix in more millet flour, a tablespoon at a time, to thicken the dough if necessary.

  3. Cut a piece of parchment paper to fit inside a 6-8 quart heavy-bottomed pot with a tight-fitting lid. Place the parchment on a work surface. Using a rubber spatula, transfer the dough to the parchment and shape into a 7” x 5” oval. Dip the spatula in water and smooth the top. Using a sharp knife, score the loaf crosswise 3 or 4 times. Sprinkle the loaf with sesame seeds. Lightly oil a large bowl and invert it so that it covers the loaf. Let the dough rise for 30 minutes.

  4. Cover the pot and place in the oven. Heat the oven to 400°F. Let the dough continue to rise on the work surface until puffy, about 30 minutes longer.

  5. Using oven mitts, remove the pot from the oven and remove the lid. Transfer the bread on the parchment to the pot. Cover the pot and return to the oven. Bake the loaf for 30 minutes. Uncover the pot and continue baking until the bread is brown and sounds hollow when tapped on the bottom, about 15 minutes longer. Turn out onto a wire rack, remove the parchment, and let cool at least 30 minutes. Serve warm or at room temperature.

CHEF’S NOTE:

  1. For an earthier flavor, replace 2–4 tablespoons of the Bgreen Food Organic BAKE MORE™ Sorghum Flour with Bgreen Food Organic BAKE MORE™ Buckwheat Flour.