Bread Burylbaijtal

Ingredients for 1 servings:

• 1 cup millet, approx. 120 g + boiling water
• 2 cups water
• 120 g brown rice, ground
• 260 g corn, ground
• 1 bag of baking powder
• 1 tsp caraway seeds
• 1 tsp coriander, ground
• 1 banana(s) , OR egg
• 1 ½ tsp salt
• 400 g mineral water, carbonated
• 1 pinch of caraway + coriander, if desired
• ¼ tsp turmeric, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free + dairy-free

Place the millet in a sieve and rinse with boiling water to remove the bitter substances. Then add it to 2 cups of boiling water, bring to the boil, careful, it boils over quickly, reduce the heat to low, put the lid on, turn off after 10 minutes and let it swell, usually takes about 10-20 minutes, then the millet is dry and has a nice grain, let it cool down, or almost. Mix all the other ingredients well, then stir in the cooked millet, I also stirred in an egg. Put everything in a 30cm baking dish lined with baking paper. Spread evenly and bake in a cold oven at 150-160°C (fan oven) for about 70 minutes. My own recipe variation: Add 0.25 tsp of turmeric to the boiling water. Only 1 pinch of caraway and coriander. We find it more pleasant for breakfast this way. With banana, without egg + all of that then as muffins and without preheating at approx. 150°C for approx. 40 minutes.