Millet and Flax Sandwich Bread

Posted by on Jan 28, 2014 in Recipes | 0 comments

I had wanted a nice light, but tasty gluten-free and vegan sandwich bread for a while.  I had tried making others in the past and while they were good, they were a little bit dense for my liking.  

For this bread I combined my wild yeast starter with dry yeast to get the best rise I’ve had yet out of a gluten-free bread. It has a delicious crusty crust, but is nice and soft inside, with a gorgeous crumb. 

The perfect loaf!

The perfect loaf!

Millet and Flax Sandwich Bread
Yields 18
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Total Time
5 hr 30 min
Total Time
5 hr 30 min
Levain
  1. 1/4 cup mother starter
  2. 1 cup brown rice flour
  3. 1 cup water
Bread
  1. 2 tbsps chia seeds
  2. 1/2 cup room temperature filtered water
  3. 1 cup millet flour
  4. 1 cup arrowroot powder
  5. 1/2 cup tapioca starch
  6. 1/3 cup flax seed meal
  7. 1 tsp xanthan gum
  8. 1 tsp salt
  9. 1 tbsp dry active yeast
  10. 2 tbsps coconut palm sugar
  11. 1/4 cup + 2 tbsps warm filtered water
  12. 2 tbsps olive oil
Levain
  1. Add mother starter, rice flour and water to a small bowl.
  2. Mix well to combine.
  3. Cover with a towel and leave at least four hours, or overnight, for yeast to activate. It should have lots of little bubbles in it when it is ready to use.
Bread
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Prepare a 4 x 8 bread pan by lightly greasing it and sprinkling an even coating of rice flour on top.
  3. Soak chia seeds in 1/2 cup of room temperature water for at least 15 minutes.
  4. Combine millet flour, tapioca starch, arrowroot powder, flax seed meal, xanthan gum, and salt in a large mixing bowl and stir with a spatula until well mixed.
  5. Add coconut palm sugar to a 1/4 cup of warm water and stir to dissolve sugar.
  6. Add yeast to sugar and water mixture and let sit until the yeast begins to activate and a foamy layer accumulates on the top of the mixture (about 3 minutes).
  7. Add levain, chia seeds and their soaking water, olive oil and yeast mixture to the flour mixture and stir well with a spatula or stand mixture to combine. This should only take a few minutes.
  8. If needed, add more water a tbsp at a time to achieve a soft dough (it should not be runny, but should be a little batter-like, with a bit of firmness to the touch).
  9. Pour dough into prepared bread pan.
  10. Smooth it over with wet fingers to get a smooth top.
  11. Add some seeds, if desired.
  12. Score the top of the loaf with a sharp knife, slightly off center, to allow for the bread to rise.
  13. Place the bread in the oven and shut the door, then turn the heat down to 350 degrees Fahrenheit.
  14. Cook for 50-60 minutes until you have a nice golden-brown crust, and the interior temperature of about 200 degrees Fahrenheit.
  15. Once cooked, let it cool before slicing.
Vegan Sweet and Simple http://vegansweetandsimple.com/
And it tastes absolutely scrumptious! 

Beautiful crumb

Look at that beautiful light crumb!

Whether with vegemite…

Is there anything better than vegemite on toast?

Is there anything better than vegemite on toast?

… or avocado, this is a bread I could eat happily, all day long!

Okay, maybe avocado on toast!

Okay, maybe avocado on toast!

I hope you like it! 

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