Soft Millet Sandwich Bread Recipe
A mellow-flavoured, soft sandwich bread with a perfect golden crust. Being so light, the bread is a wonderful loaf to serve your children. The arrowroot is full of calcium, and the millet, quinoa and brown rice flours are full of fibre, protein and nutrients. The flax meal provides additional fibre, as do the super chia seeds.
2 tbsp chia seeds
1/2 cup water
1 cup arrowroot
1 cup millet flour
1/2 cup quinoa flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/3 cup flax meal
1 tsp sea salt
1 tsp xanthan gum
1 envelope (2-1/4 tsp) instant active dry yeast (like Fleischmann’s RapidRise instant active dry yeast)
1-1/2 cups room temperature filtered water
3 tbsp olive oil
2 tbsp maple syrup
2 tsp sesame seeds, for sprinkling
Step 1: Soak the chia seeds in the 1/2 cup water for at least 15 minutes. Preheat the oven to 425°F. Lightly grease an 8″ x 4″ x 4″ loaf pan and dust with brown rice flour.
Step 2: In a large mixing bowl, combine the arrowroot, millet flour, quinoa flour, brown rice flour, tapioca flour, flax meal, salt and xanthan gum.
Step 3: In a separate large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the room temperature water. Add the olive oil and maple syrup. Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid. Mix until you have achieved a soft dough. This will not take long. A stand mixer with a paddle attachment works well, but so will an old-fashioned wooden spoon and a tireless arm.
Step 4: Once your dough is formed, use a spatula to guide and pour the batter-like dough into the prepared loaf pan. Smooth the surface so that it is even and attractive. Sprinkle with the sesame seeds and score with one line that runs the length of the dough, just off centre. Place in the hot oven. Once the oven door is closed, decrease the temperature to 350°F and bake for 1 hour and 20 minutes. Decrease the temperature to 300°F and bake for an additional 25 minutes, until golden brown and crusty.
See more recipes from Jennifer Katzinger.
Reprinted with permission from Jennifer Katzinger’s Gluten-Free & Vegan Bread (2012 Sasquatch Books).