MILLET OATMEAL BREAD (GLUTEN-FREE)
My mother makes this for me. She has made many different gluten free breads in search of the perfect sandwich loaf and this is my favorite so far. I didn't see it on zaar, so I thought I'd post it. This bread worked great for sandwiches and had good flavor. I kept it in the freezer with each slice separated by a piece of wax paper. Whenever I needed some, I'd defrost it for 20-30 seconds and let it sit for a few minutes. This bread is also more nutritional than most gluten free breads since it isn't loaded with starches. Makes 1 10" loaf or 2 8" loaves. Cooking time includes rise time.
Provided by Andrew Mollmann
Categories Yeast Breads
Time 2h35m
Yield 2 8 inch loaves, 2 serving(s)
Number Of Ingredients 17
Steps:
- Make sure all dry ingredients and the eggs are at room temperature.
- Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.
- In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
- Heat your water for proofing the yeast. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast.
- Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
- Beat dough on high for about 15 minutes in mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
- Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.
- Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
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mr lemons
[email protected]This is the best gluten-free bread recipe I've ever tried!
Abdoon Hubesh
[email protected]I'm so happy I found this recipe. It's a delicious and healthy way to enjoy bread.
Haniel Daniel
[email protected]This bread is a great addition to my lunch box. It's filling and satisfying.
rm resi
[email protected]I'm always looking for new ways to use millet and oats. This recipe is a great way to incorporate these healthy grains into my diet.
Brenda Joyce Knight
[email protected]I was looking for a gluten-free bread recipe that didn't use a lot of ingredients. This recipe fit the bill perfectly!
Nurudeen bello
[email protected]This bread is a great source of fiber and protein. It's a perfect addition to my healthy diet.
Fahim Mohamed
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to start my day.
Ej Pittman Jr
[email protected]This recipe is a keeper! I'll be making this bread regularly.
Syed Radi Ahmed
[email protected]I love the nutty flavor of this bread. It's perfect for breakfast or a snack.
Adele Evertsz
[email protected]I substituted almond milk for the regular milk and it turned out great! This bread is so versatile.
Maruf Vai
[email protected]I've made this bread several times now and it's always a hit. It's a great way to use up leftover millet and oats.
Nancy Samuel
[email protected]This is a great recipe for anyone looking for a gluten-free bread option. It's healthy and delicious, and it's easy to make.
Julie Collins
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a baker, but I was able to make this bread with no problems. It turned out great!
Belayet Hossain
[email protected]My family loved this bread! It had a delicious taste and texture. We will definitely be making it again.
Ethel Miseleni
[email protected]Followed the recipe and it came out perfect! The bread was fluffy, flavorful, and had a nice crust. I'll be making this again for sure.
Farman Bacha
[email protected]This was my first time making millet oatmeal bread and it turned out great! The flavor was nutty and earthy, and the texture was soft and moist. I loved that it was gluten-free and packed with fiber.