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Loaves (millet & sorghum)

Gone are the days of gluten-free bread that requires a PhD in chemistry, three kitchen robots, and impossible-to-find ingredients! If you thought making your own healthy, tasty, and digestible bread was an impossible mission – especially far from your usual kitchen – this recipe is going to become your summer essential (and all year round).

After searching for the perfect combination, I opted for the magical duo of millet and sorghum flours to give these loaves an authentic, subtly rustic flavour, and an incredibly tender crumb. True happiness. This recipe is child’s play. No need for a machine, no need to knead for hours: it has been designed to be prepared anywhere, anytime, even in a small holiday rental kitchen with the bare minimum of utensils.

Get ready to wake up the whole house (or the campsite!) with the divine smell of warm bread coming out of the oven. So, shall we get the butter, the jam, and move on to breakfast?

Ingredients

For about 10 loaves:
  • 500g of flour mix
  • 550g of lukewarm water (24°C)
  • 8g of fresh yeast (OR 3g of dry yeast OR 105g of millet sourdough*)

*Millet sourdough 50/50 (for example: for 100g of sourdough, 50g of millet + 50g of water). In this case, let your loaves ferment for at least 8 hours at room temperature (+-24°C). This requires a bit more expertise.


Equipment

  • A large bowl
  • A scale
  • Baking paper
  • An oven (if you don’t have one, follow our advice below)
  • Optional: a baking stone (the stone from your raclette/pierre can work)

Preparation

  1. Mix all the ingredients until you achieve a smooth consistency.

  2. Shape into loaves of about 100g (tip: use an ice cream scoop).

  3. Leave to rest for 1 hour at room temperature (+-24°C). Feel free to let it rest longer if it is cool in your home. After 1 hour, you can also place the raw loaves in the fridge and bake them later in the day or the next day.


Baking with an oven

  1. Preheat your oven to 250°C (convection) or, if not available, to the maximum setting of your oven.
  2. Place the loaves on their baking paper in the oven
  3. Bake the loaves for about 30 minutes (adjust the baking time according to your oven)
  4. The loaves are done when they sound "hollow" when tapped on the bottom.
  5. Let cool on a wire rack before enjoying.

Thepro tipsfor a better result:

  1. Before preheating the oven:

    1. Place a baking tray on the lowest rack of your oven
    2. Place a baking stone on a rack just above. If you do not have a baking stone, place another baking tray or, if not available, a rack.
  2. At the moment of placing the loaves in the oven, boil a cup of water and pour it into the baking tray below (be careful of the steam). This will create steam that will give a better crust to your loaves.
  3. Bake the loaves on a baking stone.

Storage (click here)

Baking without an oven

If you do not have an oven, you can flatten your loaves and cook them in a pan over medium heat with a lid.

Suggestions

Making bread is letting your imagination run free.

Here are some ideas for filling your breads.

You can include in the dough (with a little water if necessary):

  • a mix of seeds
  • a mix of nuts
  • spices (curry, cumin, herbs de Provence...)
  • dried tomatoes chopped into pieces
  • olives