Herb & Seed Millet Bread
A yeast-raised gluten-free millet bread, Herb & Seed Millet Bread is designed to feel familiar and dependable, with a hearty crumb, gentle structure, and savory depth from herbs and seeds. Millet flour brings a mild, slightly nutty flavor, while tapioca flour provides lightness and elasticity, helping the loaf rise well without becoming dense or gummy.
Rather than relying on complicated shaping or multiple rises, this dough is mixed once, transferred directly to the loaf pan, and allowed to rise right where it will bake. Psyllium husk powder acts as the structural backbone, creating a dough that holds moisture, slices cleanly, and toasts beautifully. The single rise in the pan keeps the process straightforward and produces a consistent crumb every time.
A blend of sunflower, pumpkin, and sesame seeds adds texture and subtle crunch throughout the loaf, while dried herbs—such as rosemary, thyme, or an Italian-style blend—bring a savory aroma that makes this bread equally at home on the breakfast table or alongside soups and salads. Once baked, the loaf emerges golden and firm, with a crust that’s sturdy but not tough and an interior that holds together well for slicing.
This bread is ideal for toast, open-faced sandwiches, or serving warm with a simple drizzle of olive oil. It keeps well, freezes beautifully, and is a reliable, everyday gluten-free bread that doesn’t require special equipment or advanced techniques.
Herb & Seed Millet Bread
Ingredients
- 2¼ tsp active dry yeast (1 packet)
- 1 Tbsp pure maple syrup or raw honey
- 1¼ cups warm water (105–110°F)
- 200 g millet flour (1½ cups)
- 130 g tapioca flour (1 cup)
- 2 Tbsp psyllium husk powder
- 1½ tsp sea salt
- 1½ tsp dried herbs (rosemary, thyme, or Italian blend)
- ¼ cup sunflower seeds
- 2 Tbsp pumpkin seeds
- 1 Tbsp poppy seeds
- 1 tbsp ground flax seed
- 1½ tsp sesame seeds for topping
- 2 large eggs, room temperature
- ¼ cup olive oil or avocado oil
- 1 Tbsp apple cider vinegar
Instructions
- In a small bowl, combine the warm water, maple syrup, and yeast.
- Let stand 5–8 minutes, until foamy.
- In a large bowl, whisk together millet flour, tapioca flour, psyllium husk powder, salt, dried herbs, and seeds (except for sesame seeds).
- In a separate bowl, whisk together eggs, oil, and apple cider vinegar.
- Add the yeast mixture and wet ingredients to the dry ingredients.
- Mix thoroughly until a thick, sticky dough forms. (Texture will be closer to a batter than traditional bread dough.)
- Scrape the fresh dough directly into a greased or parchment-lined loaf pan.
- Smooth the top with wet hands or a spatula.
- Sprinkle with sesame seeds.
- Cover loosely and let rise in a warm spot for 45–60 minutes, until visibly puffed and slightly domed. The dough should rise close to the top edge of the pan.
- Preheat oven to 375°F.
- Bake immediately after rising for 50–55 minutes, until golden and firm. Internal temperature should reach about 205°F.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Allow to cool fully before slicing to set the crumb
Notes
- Keeps 2 days at room temperature, 5 days refrigerated
- Slice and freeze for easy toast-ready portions