Gluten- Free Fermented Millet Bread - Vegan +Yeast-Free
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- čas přidán 1. 05. 2022
- This is an easily digestible, vegan, gluten-free, and yeast-free recipe for delicious, wholesome bread suitable for bakers of any experience!!
I am a big fan of ferments and after making my first loaf of the Fermented Buckwheat and Quinoa Bread I fell in love with the process. Over the past two years I have been experimenting with various combinations of pseudograins and came up with another satisfying flourless homemade bread! Fermented, mildly sour, this method is simple, but it requires patience.
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2 1/2 cups of millet, 1/4 cup wild rice, 1/4 cup flaxseed, 1 tsp sea salt... cover with cloth for 24 hours, it should have some bubbles, store away from direct sunlight, some spices or herbs optional. While blending, savory or sweet, high speed blender, a minute of blending, do not over blend it, sprinkle seeds, sprouted or not, leave overnight, 5-8 hours, bake at 410, preheat the oven, bake for 1 hour, a parchment paper if it starts to brown on top.
You got it ;-)
Thank you!
This looks very good. I'm going to make it. I have already been making lovely fermented buckwheat bread, so it will be great to have some variety. Thanks for the recipe.
Please put details step by step in your description for easy follow 😊
Thank you!
I ferment vegetables, kefir, and grains regularly. I have learned that you can control the rate of fermentation by the amount of salt you use. For grains, I don't add salt at the beginning, only at the point of cooking, and I like to ferment them for 2 or 3 days. Also, I find that fermentation is more successful when the water used used is not chlorinated.
Hi Virginia, great points. Definitely agree, avoiding chlorinated water is crucial not only for successful fermentation but also for overall health!
When u soak grain in water cover with net so chlorine will evaporate
The salt percentage is what prevents bad bacteria in brine
@@yuyafit Question: would all the phytic acid be removed from the ingredients by fermenting?
@@susannahfox7188 phytic acid is decreased significantly with the fermentation and longer the fermentation period the less phytic acid.
During the fermentation of the dough the temperature is important: by 24-28 °C the micro-organisms produce more acetic acid and the bread will have a sour, vinegar-like taste. By a temperature of 28-32 °C they produce lactic acid and the bread will have a mild, yoghurt-like taste.
Wonderful! Thank. Will try!❤
I'm in love!!!
Wow amazing! Thank u for the recipe!❤
Thank you! Have fun making it ;-)
Calm, soothing video. Soft voice and wind chimes, and then we set the oven....BEEP! BEEP! BEEP! BEEP! 🤣
Thank you for such great recipes!
thank you 🥰
So Wow ❤
Thank you so much for this! Always looking for healthy alternatives! ❤
Thank you for your message and I hope you enjoy the bread 🤍
I love this video. Thank you. I am trying this bread next week.
Thank you for your comment and we hope you enjoy the bread!
Lovely
I will try your idea of fermentation with sorghum grain very healthy grain .
Whoa, that looks delicious, thank you! We will be trying this bread.
Thank you very much 🙌
Oh how interesting... this is just perfect for me to try, thank you so much.
Thank you, we hope you give it a try ;-)
Thank you so much. So happy I found your beautiful channel and website. Can't wait to try this!
Hi Hellie, thank you for your kind words. We are grateful for your presence ❤
May I substitute the wild rise with organic kamut grains? I love your breads!
I'm floating in space listening to her voice and those anti-gravity chords ~Ground Control... can you hear me?~ Gon take you to funky town!~ That smile....No rings...Hmmm. Make mine millet please.
brilliant recipe thanks for sharing can we do this with other seeds or grains (if not bothered about gluten)?
Just watch both your fermented bread videos. Can't wait to make them. Thank you very much
Thank you, Martin! Hope you give them a try ;-)
Great recipe, tx for posting. Like the fact that you just let it ferment by itself. Guesd you can keep a small little bit of the dough out to start the next bread.
Hi Jakes. Yes, for sure you can keep some dough for future fermentations. Store in the fridge ;-)
Definitely I will make it , my husband got celiac disease, so is perfect for him .
Thank you for watching. We hope that your family will enjoy it ;-)
Love how you have fermented the dough naturally in place of using yeast or baking powder. Will definitely try it for my next batch❤❤
Thank you for your comment. Have fun making the bread 🙂
I made your backwheat bread, loved it. Love that is so simple with natural fermetation. I will make this one as well.
Seeds of grasses. Yes!
was that the same recipe/process but just with buckwheat instead of millet? I heard that millet can be a hormone disruptor 🤔
Thank you very much for sharing this recipe! Which other grain could I use to replace the rice?
Hi Cristina,
You can either add more millet or replace the wild rice with quinoa, buckwheat or amaranth. Let us know how it goes ;-)
,great instructions. The music drove me nuts
I really do enjoy this kind of Music
Awesome! Thank you I'm looking forward to making this fantastic looking bread
Wonderful! We hope the bread turns out great for you ;-)
great recipe I am using millet only and getting off the grains who knew millet was so tasty and good for you :)
So happy you like the recipe, Dana.
I read somewhere that millet is not good if you have thyroid disease.
Will the same method apply for making bread if we take oats and Quiona
Hello, how much water to add ,or how thick should be the batter.
I made the buckwheat bread…delicious!
Can you make millet bread without the wild rice?
Hi Omayra, thank you for your kind words. Yes, you can make it without the wild rice, simply add more millet (same amount as wild rice).
That looks so healthy and delicious. But at times I could not hear what you were saying because the accompanying music was too loud. Despite this, I enjoyed your video and will start the process tomorrow. Thank you.
Thank you for your feedback :-)
Can you add a clove of garlic to the mixture right before blending it? Making it this weekend. Thanks 😊
Haven't tried it, but I would think it will be a nice addition. Let us know how it turns out ;-)
Hello, Does this bread freeze well? I'm planning to make two loafs and freeze one. Also can any sweetener be added. I'm thinking of a 1/2 teaspoon of organic maple sugar nuggets or similar? Thank you.
Hi Kathy, yes it freezes well. We always slice it first before freezing it and it makes a great toast. As er the sweetener, I have never added any, however, I think it would work just fine. Let us know ;-)
Hi , im so excited about this bread ! I'm making the bread and didn't put the hot water beside the bread in the oven. After 8 hours their was no change in the bread batter. Can I let it sit for longer until it rises a bit or best to bake it anyway ?.
Hi Belinda, apologies for the delayed reply. I trust that you managed to figure it out in time. As per the hot water - it helps create an ideal environment for the fermentation process to be successful. In the warmer months or tropical climates, this might not be necessary.
@yuyafit Hi, thankyou for your reply !.I did bake it anyway and it turned out just fine !. I'm onto my second loaf now . Thankyou so much h for sharing this great recipe 😋
There’s a myth revolving around the usage of metals with fermentation supposedly having negative effects (either to the fermentation process itself or of corrosion of the metallic item being used). This is NOT true about stainless steel, however one should be cautious about using aluminium, silver or copper with fermentation.
Nonetheless, a lot of kitchen utensils, pots and pans these days are produced in stainless steel. Hoping this myth can be reasonably debunked and that recommendations from the fermenting community (which would be e.g. all of us?) can be tweaked as times (and materials used!) have changed. 😊
Thanks for the great content, and for sharing your lovely recipe!
Hello. Where did you purchase your bread pan? I can’t seem to find one that large. Thanks
Hi Jay. Our loaf pan is a thrift shop find. Here is a similar one amzn.to/3zh9NsD
Can I used a mixed rice blend I bought. Few kinds of organic brown rice. I don't have wild rice at home and I could not find it at my local store. Is that necessary for it to ferment correctly? Thanks I am anxious to try it!!
Hi Morgine, Mix rice blend will work! It will change the nutrition profile of the final product but not a big deal. Good luck ;-)
@@yuyafit Thanks So Much. Site did not let me know you replied. Thanks again! Will try tomorrow! Hard to find wild rice here.
Can we make it using only millets instead of mixing two different grains
What are the alternatives to wild rice? Can I use millet flour instead? Also, no rice and just millet flour and flaxseeds?
Whole millet is best as flour won't produce the same results during fermentation. You can replace the wild rice for additional millet.
Hi! Which variety of millet did you use? Can we use any? Will little millet work? And can we use basmati rice or brown rice if we can’t get wild rice?
Hello and thank you for reaching out. I used foxtail millet in this recipe but any raw organic millet should do the job. As for basmati rice, yes you can substitute it for wild rice. Wild rice is considered pseudo-grain, it is considered a complete protein with all nine essential amino acids. Additionally, it contains more fibre, potassium, and zinc than white and brown rice. After wild rice, basmati brown rice in my opinion is the next best option ;-)
This is an interesting recipe and I am keen to try. I am from Malaysia. It is hot and humid all year round with daytime temperatures of 30C and night about 25C. Should fermentation still be 48 hours or should it be shorter. Thank you
Hello, apologies for the delayed response. You will definitely want to adjust the fermentation time for your humid and warm climate. We are on the west coast of Canada so our temperatures are quite mild. Perhaps try half the time and see how it goes. The dough should smell mildly sour and have some air pockets. If you over ferment you might end up with a dense bread with no air bubbles.
@@yuyafit Thank you. Will try this out.
I forgot to ask now that I am going to make it. My oven does not have 410 degrees. That seems high for an hour and I have not made fermented bread. So that might be normal. So I just wanted to check. Can I do it at 400 for 15 minutes more and check it at times? Thanks SO much!
Hello Morgine, the oven temperature is 410 °F or 210 °C.
What type of millet is used? Foxtail, little, proso, banyard etc ?
For this recipe we used organic foxtail millet.
Certainly is an investment of time for this bread. Looks great though. I’m going to try this, I do live in a warm climate, although it being winter the temperatures at night are of at least 10 degrees difference. Wondering if that would impact the process significantly? My filtered water on my counter is significantly cold in the morning. None the less I will give it a go. Mahalo 🌺🙏🤙
Hello Gisela, did you try the bread? The fun part about any wild fermentation is that each time you do it it's a new experience. Many factors play a role (moisture in the air, temperature, etc) so it's best to keep an eye on the dough and make intuitive decisions.
@@yuyafit I have yet to be home long enough to try this recipe. I bet it’s a bit tricky yet rewarding when all is done. I figure to help with the temperature fluctuations where I live if I put it in the oven (off oven) it might keep the temperature a bit more steady. We shall see. Much Aloha
Which millet is this?
In India we have a lot variety of millets available.which one to use ?
Hi Suman, great question. We used a Foxtail Millet (Kakum / Kangni). This is the most common one here in North America. You could also use Sorghum Millet (Jowar). Sending love to India 🙏
can you use Millet that is already in flour form?
Hi Skylar, whole millet is needed for this recipe.
Can someone show the millets packet photo. I want to know which millets you are using. Thank you.
I am using organic foxtail millet amzn.to/405U3VS
Which millet has been used in the video?
For this recipe, we use foxtail millet.
My blender just died; can I use my food processor to blend the mixture?
Hi Colette, sorry about your blender! Food processor will probably not give you the same results unless you have a super powerful one! Magic bullet would work ;-)
@@yuyafit Thanks : )
Hello :) I'm experimenting a lot with this base recipe. Thank you! I 'd like to know if there's a reason why to put salt on the first fermentation, when you soak the seeds? :)
Hi Jessica, thank you for watching and leaving a comment ;-)
Great question about salt n soaking water. Is it essential? No, however the phytates and enzyme inhibitors that make seeds/nuts/grains so tricky to digest can be easily neutralized by adding salt into the soaking water.
@@yuyafit Thank you so much! 😊
Hi dear. I can not eat glutine
bread, so i made my personal flour, a lot of flour. Can i use flour and also ferment It?? Please can you help me?? I have very mucho flour.😢😢😢
Hello, thank you for your message. Sure you can, just skip the sprouting step. The results won't be exactly the same but it will still work.
I can't eat wild rice, is there a substitute?
HI Colette, there are several options for wild rice substitution. You can use organic brown basmati, amaranth, quinoa or farro (not gluten-free). Let us know how it turns out for you ;-)
@@yuyafit thank you!
Will same method apply if we take quinoa, oats and flex seeds for making bread?
Would any rice do?
Hi Alex, yes you can use any type of rice. Wild rice is a pseudo-grain any many find it easier to digest.
What' the name oof this millet ? Is it barnyard millet ?
which millet are you using?
Hello and thank you for reaching out. I used foxtail millet in this recipe but any raw organic millet should do the job.
What can I use if i can't find wild rice?
Hello, you can omit the wild rice and add more millet (same amount).
This bread is hard please tell how to make fermented bread soft ?
Hi Hina, what do you mean by hard? Did it come out of the oven hard or got hard after a few days after baking?
If it's hard right from the oven I suggest reducing baking time by 5-10 minutes depending on your oven. If the bread gets hard after a day or two you can fix it by the way you store it. Keep it in a bread bag for one day and after that store in the fridge in an airtight container.
@@yuyafit it comes out hard from the oven. How can I make it soft?
@@hinakhalid6661 She told you already...please refer to your reply section in your comment before this...and also maybe stay out of the kitchen..jk lol
@@hinakhalid6661 This bread is supposed to be more hard/dense than store bread...store bread will always be softer and more pliable. But this harder bread is also more healthy than the softer bread.
Is rice is necessary?
No, you can replace wild rice with the same amount of millet.
Hello! Is it supposed to be bubbly on the second day? It smells pretty funky, like dirty socks sort of. Is this normal?
Hi Jamie, yes it will start to smell a bit funky. Please adjust the fermentation time according to the temperature in your kitchen. On warm summer days it will need less fermenting time.
What is the purpose of flaxseed? May I skip this ingredient?
Hi there, the fax seeds help to bind everything together (like an egg would do). You sure can try this recipe without the flax. It might produce more dense bread. Let us know how it goes ;-)
There is not only the brown flaxseed that was used in the video. Another kind of flaxseed is the golden flaxseed. A bit more expensive and uncommon though. But in my country, one can find it in the health food store.
Shouldn’t the liquid be drained ?
After the initial rinsing you want to keep the water to be able to blend and create liquid dough.
Please tell the right quantity of water you written 3/4 also and 3 cup water also what is the right quantity of water?
Hi Hina,
The amount is 2 3/4 cups - 3 cups (630 ml-710 ml) of water. Please watch the video for details.
Can you make this without the rice? I'd prefer not to use that, even wild rice + I live in thailand and that's not common to buy
Hello Sazzu, yes you can make it without wild rice. Simply add more millet.
@@yuyafit brilliant. Thanks so much!
I am wanting to go gluten-free and would like to use millet but I just read that it can interfere with the function of your thyroid and thyroid issues run in my family. I also know that rice contains arsenic. I can't seem to find anything that is safe and easy to digest as I also have digestive issues.🤷
Hello DaisyBlue, I find that pseudo grains such as millet, quinoa and buckwheat are the friendliest options for our body. I guess you won't know until you try it. Don't give up ;-)
Not basmati rice.
This is brilliant thank you so much! Just one caveat, though. PLEASE discard the background music! Not only does it become hyper irritating, but it muffles your voice and detracts from your presentation.
Actually, I really liked it! Very soothing.
Turn off the music please
Bread taste is too sour.. is it normal ?
Yes, it's normal. We are using a wild fermentation here and it produces quite a distinct flavour. Just like sourdough, it will be sour at the end. If you live in a warm and/or humid climate you might need to cut down on the fermentation time.
During the fermentation of the dough the temperature is important: by 24-28 °C the micro-organisms produce more acetic acid and the bread will have a sour, vinegar-like taste. By a temperature of 28-32 °C they produce lactic acid and the bread will have a mild, yoghurt-like taste.
I have read that if you add baking soda it neutralizes the acidity a little 🙂
too much strange music.
Nutritional info?
Sorry we just focus on eating whole foods that are nutrient dense and don't go to the extent of including all the nutritional info. cronometer.com is a great website for this! 🙂
Dint like its taste.. its doesnt taste like normal bread.. too sour
Hello Poonam, sorry to hear you didn't like the taste of the bread. Yes, it's quite sour at the end. If you don't care for that flavor I suggest you cut down on the fermentation time.
During the fermentation of the dough the temperature is important: by 24-28 °C the micro-organisms produce more acetic acid and the bread will have a sour, vinegar-like taste. By a temperature of 28-32 °C they produce lactic acid and the bread will have a mild, yoghurt-like taste.
This should be under 60s
I certainly hope you're not using regular City water with chlorine in it to rinse this! If you have filters on your water you should tell people, if you don't have filters you are absolutely crazy putting this amount of energy into a bread that you're going to pour chlorine over. The bread looks like it's going to be really nice though otherwise
Good point Debra. Yes, we are blessed to have a natural source of water and whole-house filtration system.