Another mouthwatering bread recipe just for you 🙂 I made these today and couldn’t wait to post the recipe. I think it’s my favourite bread so far! The light colour comes from the millet flour. With its crunchy crust and soft crumb, it’s the perfect gluten-free bread 😉
Ingredients: (for 8 single serve loafs)
- 300g brown millet flour (in organic shops)
- 300g corn starch
- 50g corn flour
- 15g xanthan gum
- 15g of dried active yeast
- 5g of sugar
- 10g of salt
- 400ml of cold water
- 200ml of boiling water
- poppy or cumin seeds (optional)
Preparation: 4 hours (including leavening time)
Baking: 45 minutes – 200°C
- In a bowl, mix the hot water with the cold water and add the yeast and the sugar.
- Place in a warm place and let it sit until it foams (for about 2cm of foam, count 10 to 15 minutes).
- Mix all the other ingredients together in a large bowl.
- Add the yeast mixture and knead with a wooden spatula until the dough is smooth.
- Let it leaven in a warm place for about 1h30.
- Split the dough in 8 and shape it into small balls on a baking tray covered with baking paper. Let the dough rise for another 1h30.
- When the dough has doubled in size, add the poppy or cumin seeds and bake at mid-height in an oven heated to 200°C for 45 minutes.
- Let the bread cool down before storing or enjoy warm with your favourite spread.