Millet Bread
This millet bread is full of good-for-you ingredients, and has a great texture that is slightly crunchy from grains of whole millet in every bite.
Yield: 1 loaf
  • 2 cups whole millet
  • 1¼ cups hot water for soaking millet
  • 2 tbsp dry yeast
  • 2 cups warm water
  • 2 tbsp honey
  • 3 cup all-purpose flour
  • 3-4 cups whole wheat flour
  • 4 tbsp corn oil
  • 1½ tbsp salt
  1. Start off by soaking the millet in the hot water. Make sure the water is hot but not boiling.
  2. Dissolve the yeast in the warm water in the bowl of a stand mixer. Stir in the honey, 1 cup all-purpose flour, and 1½ cups whole wheat flour. Beat to form a smooth batter. Cover and let rise in a warm place until doubled, about 40 minutes.
  3. Stir in the corn oil, salt and millet, including the water that the millet was soaking in. Using the bread hook attachment, fold in about 2 cups all-purpose flour and 1 cup whole wheat flour, ½ cup at a time. Mix, on medium-high speed, for 5 minutes. Add more flour as needed until it forms a dough and doesn’t all stick to the sides after a minute of mixing.
  4. Place the dough in a well-oiled bowl and cover and let rise until doubled in size, about 45 minutes. Punch down and divide dough in half. Place each half in a greased loaf pan. Cover and let rise for 35 minutes.
  5. Preheat the oven to 350. Bake 50-60 minutes, or until nicely browned and hollow sounding when tapped.
Nutrition Information
Serving size: 2 slices
Recipe by Joanne Eats Well With Others at