Ingredients (One Loaf)
- Millet Flour – 2½ cups (400g)
- Whole Psyllium Husks (not powder) – ⅓ cup (27g)
- Apple Cider Vinegar – 1 tablespoon
- Baking Soda – ½ teaspoon
- Baking Powder – 2 teaspoons
- Salt – to taste (optional)
- Water, room temperature – 2½ cups (593ml)
Instructions
Step 1 — Mix the Dry Ingredients
Whisk the millet flour, baking powder, baking soda, and salt in a large mixing bowl until blended.
Step 2 — Combine Wet Ingredients
Whisk the water, vinegar, and psyllium husk in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken. The psyllium mixture sets into a loose, pale gel almost immediately (similar to flax and chia gels, but less sticky).
Step 3 — Stir to Combine
Add the psyllium mixture to the flour mixture and blend/stir to combine. A rubber spatula, wooden spoon, or clean hands work best. The dough will be thick but will come together easily. Scrape the sides and bottom of the bowl to ensure the dough is completely blended, then roughly shape it into a cohesive ball.
Step 4 — Shape the Dough
With moist hands, shape the dough into a loaf to fit a 9×5-inch (22.5 × 12.5 cm) loaf pan. Place in the pan (sprayed, greased, or lined with parchment paper). Smooth the top and gently press into shape, rounding the corners and sides.
Step 5 — Bake the Bread
Bake in a preheated 325°F (160°C) oven for 90 minutes, until risen, golden brown, dry, and crusty on the surface. The bread will sound hollow when tapped.
⚠️ Important: Do not use the convection/fan setting. This bread must be baked using regular (conventional, radiant) heat only.
Step 6 — Cool
Let the bread cool in the pan on a cooling rack for 15 minutes. Remove from the pan and cool completely on the rack before slicing.
Slicing
This is a sturdy bread with minimal crumbs — slice it as thick or thin as you like. For sandwiches, thinner slices are recommended as it is quite filling.
Storage
- Room temperature (airtight container): 2 days
- Refrigerator: up to 1 week
- Freezer: up to 6 months
Texture & Taste
Texture: Fine-textured and firm with a distinctive crust, similar to a firm white sandwich bread. Toasting produces crisp, crunchy, hearty slices.
Taste: Mild and toasty with a subtle flavour reminiscent of corn. Delicious toasted with vegan butter and jam, and excellent for sandwiches.