Rice bread with millet and a nice crust

Ingredients for 1 servings:

• 200 g rice flour (wholemeal rice flour, e.g. from Bauckhof)
• 200 g rice flour, light (e.g. from Bauckhof)
• 100 g millet, fine-grained
• 1 pack of dry yeast, alternatively 1/2 pack of fresh yeast
• 3 tbsp olive oil or rapeseed oil
• 1 tsp salt
• 1 tbsp sugar
• 400 ml water, lukewarm
• 1 tbsp psyllium husks as a binding agent
• e.g. bread spice mix or caraway

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

vegan, gluten-free, suitable for allergy sufferers, grain intolerance

Combine all ingredients, including the uncooked millet, in a bowl and knead thoroughly. Cover and let rise at room temperature for one hour, then knead thoroughly again, adding a little lukewarm water if necessary. Both the psyllium husks and the uncooked millet absorb the water well. The psyllium husks, in particular, act as a binding agent, ensuring the dough has a good consistency—almost comparable to “real” yeast dough made from wheat flour. Alternatively, let the dough rise longer in the refrigerator, e.g., overnight for about 8 hours. After rising, knead the dough thoroughly again, adding a little lukewarm water if necessary. If it has been refrigerated, it is important to allow the dough to warm to room temperature before placing it in the oven. After kneading, form an oval shape or ball, place it on a baking sheet lined with baking paper, flatten slightly if desired, and brush with water to create a nice crust. Bake for approximately 40 minutes at 220°C (425°F) top/bottom heat. Alternatively, I’ve also added flaxseed or soy flakes instead of or in addition to the millet. The sky’s the limit when it comes to varying the seeds, kernels, or nuts you add. The only essential ingredient is psyllium husk, which acts as a binding agent for the rice flour.