No knead millet bread topped with avocado and a slice of tomato has become a favorite breakfast of mine lately. Its dark nutty flavor gets even better when toasted. It is low in gluten and high in fiber and therefore you can indulge guilt free. This recipe yields 2 loaves, so you can eat one and free the second for later.
Yields 2 loaves
2 cups of millet flour
4 cups wholewheat bread flour
1/2 tsp dry yeast
2 Tsp salt
3 1/4 cups water
2 Tbs flaxseeds
2 Tbs golden flaxseeds
2 Tbs toasted sesame seeds
2 tsp poppy seed
Make the dough: In a large bowl mix well together the flour, salt and yeast. Make a well in the center of the mix and add the water. Using your hands mix until you get wet, sticky dough and no dry patches are left. Cover the bowl with plastic wrap and put in a cupboard, oven or microwave for 20 to 22 hours.
Add the seeds: Tip the dough over a floured surface, it should be very wet. Sprinkled over the flaxseeds and the sesame seeds and fold the dough several times on itself to make sure the seeds are well incorporated. Divide the dough in two equal part and place each of them in a standard nonstick poundcake or bread mould. Sprinkle with the poppy seeds, you can add some flaxseed as well, cover loosely with plastic wrap and let rise a second time for 1 hour.
Preheat the oven to 250C/480F.
Bake: Cover the moulds with aluminum foil and bake for 30 minutes. Remove the foil, lower the temperature to 210C/410F and bake for 20 more minutes.
Remove from the moulds and let the loaves cool over a rack in order to preserve the crust. Leaving them cool in the moulds would result in soggy crust.
Tips: This recipe will produce a crusty of the outside and very soft on the inside dark bread. It is quite low in gluten and high in fiber. I keep mine for up to 3-4 days on a bread board covered with a tea towel it retains its moisture. I enjoy best my no knead millet bread toasted, as toasting it turns the seeds fragrant and delicious.