Home Recipes Whole Grain Buckwheat Millet Bread [ gluten free ]

Whole Grain Buckwheat Millet Bread [ gluten free ]

by Tina
whole grain buckwheat millet bread

This easy Whole Grain Buckwheat Millet Bread is just as it says, easy and made with whole grains! No kneading or rising of the dough, you do need a food processor though. There are a few things about this bread I just love, to start with it is naturally gluten free and is made with whole grains which means rich in fiber. It has a light nutty taste thanks to the buckwheat and tastes great with salty or sweet toppings. You find the complete printable recipe below this post.

whole grain buckwheat millet bread
whole grain buckwheat millet bread

The base of this whole grain buckwheat millet bread is not made with flour but from soaked buckwheat and millet, this gives a different result than if it were baked from buckwheat flour. In this way it is a bit softer and it has structure that I like here.

Buckwheat is not actually a grain but the seed of a plant, very rich in protein and fiber. Buckwheat has a very good influence on cholesterol and blood pressure. It is rich in antioxidants, vitamin B and minerals such as magnesium, manganese, iron, folic acid and zinc. I love these old grains!

Millet is one of the oldest crops and is also a seed like buckwheat and quinoa. Millet has a positive effect on triglyceride levels in the blood, helps during weight loss because it is rich in fiber and gives you long full. In combination with the phytonutrients present, it reduces the risk of developing colon cancer. Like buckwheat rich in antioxidants and low on the GI index, which simply means that it does not affect blood sugar. Rich in tryptophan, a daily portion of millet helps in reducing stress levels and in improving sleep. 

Psyllium husk is often used as a weight loss aid, it bulks up like crazy when mixed with water, has lots if fiber and regulates blood sugar. I add it to this bread to keep it moist and slice-able.

You only need a few ingredients and everything goes in a food processor. I don’t process the seeds all the way, just so that there is structure left in the dough. I used sticky rice flour but have also made this bread with other gluten free flours like sorghum and coconut. Adding a little salt and dates balances the taste. I love this bread! It does have a different texture than my gluten free multigrain bread, it is a bit moister, the other one is made with whole grain flours instead of soaked and may be activated grains/seeds.

easy buckwheat millet bread

The dough is fluffy and just a bit sticky when it comes out of the food processor.

easy buckwheat millet bread

It is important to press it down well in the baking dish so there are no air bubbles left in the dough. I usually use parchment paper to keep it from sticking to the pan.

easy buckwheat millet bread

After about 20 minutes of baking I pierce with a fork some wholes to let remaining air out and keep the crust from separating from the bread. Not a big problem just more challenging to make pretty slices.

easy buckwheat millet bread

The bread gets a bit dryer the next day as all breads do, this makes it even easier to slice. After a few days I love to toast it and eat it with avocado or peanut butter and jam. I would love to know how it turned out for you!

If you like and want to save this recipe you can print it or pin the picture below to your Pinterest board.

Tina x

easy buckwheat millet bread

Whole Grain Buckwheat Millet Bread

Easy and delicious, loaded with nutrients and fiber. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 15 slices / 1 loaf
Calories: 113kcal
Author: Tina

Equipment

  • oven
  • food processor

Ingredients

  • 1 cup buckwheat
  • 1 cup millet
  • 4 tbsp psyllium husk or 1 tbsp psyllium powder
  • 1 cup filtered water to mix with the psyllium husk
  • 1/2 cup filtered water
  • 1/4 cup gluten free flour I have tried it with sticky rice flour, coconut and sorghum flour, all worked fine
  • 1/2 tsp baking soda
  • 1/2 to 1 tsp fine sea salt
  • 2 large pitted medjool dates
  • 1/2 cup steamed sweet potato chunks, not puree
  • 1 tbsp apple cider vinegar

Instructions

  • Soak the buckwheat and millet in a large bowl for 12 hours or overnight, I do this in the fridge. Rinse very well. 
  • Mix 1 cup water and the psyllium husk with a fork and let it gel for about 10 minutes. 
  • Add the soaked rinsed grains to a food processor together with the psyllium gel and the remaining ingredients. Process for about 60 seconds, it will have a little structure left from the grains. 
  • Scoop into a lined loaf pan and bake in a preheated oven on 175C/350F for about 60 minutes. After 20 minutes of baking pierce some holes in the top of the bread to let some steam out.  Let it cool in the form for about 10 minutes before placing it on a wired rack. Wait with slicing until almost completely cool. 

Notes

I store the bread in the fridge in an airtight tin. When a few days older delicious toasted with avo or pb and jam. Also freezable, lay parchment paper between the slices to keep them separate. 

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26 comments

Marguerite September 9, 2018 - 23:59

I cannot find millet. What can I use instead?

Reply
Tina September 10, 2018 - 08:47

Hi Marguerite, you can use quinoa, that works fine. Let me know how it turned out! Thank you, Tina

Reply
Jenn P September 14, 2018 - 14:32

I made this bread two days ago and my whole family loves it! My 1 year old, 3 year old, husband, parents and I all think it’s delicious! I used buckwheat flour, since it was the only nut free flour I had on hand, and it worked great. The texture is great and the shape holds well. I have attempted many “Healthy and Clean” bread recipes before, but this is the only one that has been edible (it’s more than edible, I am going to stop purchasing load bread!). I will be making this weekly. Thanks for a great recipe!

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Tina September 17, 2018 - 12:45

Hi there, so happy to hear this! I love this bread for sure …. especially with hummus or avocado mashed on top …. Thanks so much for letting me know that a whole crowd enjoys it. Have a wonderful day, Tina

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Amanda February 11, 2019 - 19:07

The recipe shows that sweet potato & acv are used but these ingredients are not in the video? Can you please verify if these ingredients are used or not? Thanks!

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Tina February 15, 2019 - 15:16

Hi Amanda, thank you for your question, I have made the bread both ways, mostly I do it with the sweet potato or baked pumpkin, both are good, I prefer with, it gives a nice color too. It is a very forgiving recipe, and yes, the acv is needed to activate the baking soda. Let me know how it turned out if you try it! Tina

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Frances April 29, 2019 - 22:43

Hello Tina:
I noticed extra water being added at the end of the video but it is not mentioned in the recipe. Is this needed or not and how much?.
Also what size loaf pan is recommended?
Thank you.
Frances

Reply
Tina May 9, 2019 - 16:37

Hi Frances, there needs to be extra water added to the dough, I somehow forgot to add it to the written recipe. It needs 3/4 of a cup water above the water needed for the psyllium gel. thank you for noticing! The pan I used is 11 x 25 cm or 4,3 x 9,8 inches. Let me know if how it turned out if you try it! Tina

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Frances May 17, 2019 - 02:35

Hello Tina:
My second attempt at this loaf was a whole lot better….with the addition of 3/4 cup water and temperature at 375, as the video says.
(Recipe asks for 1/2 cup of water and 350, which was not hot enough for my first attempt.
Maybe I’ll try for the third time if my grand-daughter likes it!
I used a 9×5 loaf pan.
Thank you for your previous response.

Reply
Tina May 22, 2019 - 15:39

Hi Frances, so glad to hear that! Temperature and liquids can differ sometimes, true. Thank yo for sharing your findings when making this recipe. I hope she likes it! I make it all the time, if I have leftovers I slice it very thinly and freeze it then when I want some I pop it in the toaster. Delicious with jam or avocado. Welcome and thank you, Tina

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Annie June 26, 2019 - 03:20

Hi Tina, is it possible to use 2 cups of buckwheat without the millet for this recipe?

Reply
Tina June 30, 2019 - 14:36

Hi Annie, I would say yes, I added the millet for variety, it doesn’t have a big influence on the structure of the bread. Let me know how it turned out if you tried it this way! Tina

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Brenda August 27, 2019 - 17:29

Hi Tina, I just wanted to say thank you, thank you for creating/sharing this recipe! I was diagnosised with celiac in 2003 but prior to that allergic to eggs and cane sugar (among other foods). In 2003 there wasn’t any gf bread available that didn’t contain either eggs or sugar or both. So I quit eating bread. Over the years I’ve found a few here and there that I could eat ingredients wise but most of which tasted like cardboard. (Not that I’ve ever eaten cardboard) so I had pretty much resigned myself to the occasional english muffin or wrap. I’m not sure why I tried your recipe because though I am a chef I am not really a baker. But I pinned it and eventually thought I’d give it a try. WOW! So glad I did. I have been making it at least once if not more times per week since July. I shared the recipe with several gf people I met at a convention in Aug and all except one person gf or not I have given a piece to thinks this is absolutely delicious. (And that one generally turns up his nose at delicious food). One person described this as tasting like Ezekial 4:9 bread. For others who may be trying, I’ll share a few variations. I have used whole teff in place of millet, I use a japanese sweet potatoe which flavors but doesn’t change the color. Though I’ve also used a garnet one as well. I add just the right amount of water to cook it until it’s dry rather than steam it. Our favorite additional flour is teff though I’ve used rice and garbanzo bean flours as well. We have a friend who dries apples every year so one day I decided to finely chop a handful and add them. Delicious. Not sweet and you can’t taste apple but somehow it just improves the overall flavor. I use bottled lemon juice to activate the baking soda rather than acv. I find I get the most even rise when I stir them together in a cup and then add them into the mix. Lastly, I found if I drain the grains in a strainer I lose some of the millet in the strainer so I rinse and carefully pour off the warer several times. Not sure eveery drop of water gets drained. Perhaps that’s why the 1/2 cup of water works well for me and baking at 350 for 60-65 min. You have not only put bread back in our life but now I am having fun making different jams because I have something to put them on! Thanks again!

Reply
Tina August 29, 2019 - 15:48

Hi Brenda, thank you so much for your comment! It makes me so happy to hear that you are liking and having some baking fun with my bread recipe. I also have not had bread for many years before I started baking my own, here in the Netherlands we have a very limited and very tasteless/unhealthy options in the gf departement. The teff options sounds delicious, I’m trying it next time I bake, also the dried apples sound intriguing. I love to add a little sweetness to savory foods. Are you also toasting the bread? I usually do after a couple of days and that is delicious with avocado or with jam on it! So very welcome and also for sharing it with others, let’s spread the joy of eating bread again right!? Tina x

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Nancy September 16, 2019 - 17:15

This recipe looks great and I plan to try it soon. I was wondering if anyone has ever considered trying yeast in the spread? I’ve been experimenting with a lot of different recipes and I’m not sure if yeast would work without actual flour of some sort. Grateful for any feedback.

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Tina September 18, 2019 - 12:19

Hi Nancy, yeast could work in a gluten free flour blend but I don’t think it will here in combination with the psyllium gel. I mostly don’t do much recipes with yeast because many are trying to reduce or eliminate symptoms of a condition known as candida overgrowth, so I use baking powder and baking soda. Only millet and yeast wont work but a combination of millet and sorghum flour does but then without the psyllium, a different recipe. I hope this helps and if you tried it please let me know how it turned out! Tina

Reply
Adriana January 12, 2020 - 22:49

Hi Tina.. If I use a gluten free flour blend do I still need the Psyllium husks powder please? Thanks!

Reply
Tina February 26, 2020 - 17:18

Hi Adriana, I would add it because it keeps it moist. Let me know how it turned out with the gluten free flour! Tina

Reply
Dee January 30, 2020 - 01:20

So does gluten free mean low or no carbohydrates?

To make sure: 3/4 cup milk for the recipe and 375 degrees oven temp?

Reply
Tina February 26, 2020 - 17:17

Hi Dee, gluten has nothing to do with carbs. Grains like buckwheat and millet contain no gluten but have carbs. There is no milk in the recipe and it’s 350F. The bread is delicious though! Tina

Reply
Elizabeth August 27, 2020 - 23:17

Hi Marguerite, i just made this bread & it is delicious. I made a mistake & thought i had ruined it. Forgot to add the 3/4 cup of extra water. It still turned out great. I thjnk i saved the loaf by adding an extra date & extra saeet potatoe. Thanka for the recipe. Liz.

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Tina September 17, 2020 - 12:13

You are welcome Liz and thank you for trying it! This recipe is quiet bendable , sometimes I skip the potato and just look at the texture if it needs moisture or not. After a few times baking it you will figure out your perfect amount to add. Tina

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Aileen September 17, 2020 - 06:13

Hi, I have made this loaf a couple of times- even though I have soaked the millet for 24 hrs, there are still some crunchy parts left in cooked loaf. I cook the loaf for 60min and it has a lightly browned top and bottom; I leave it to completely cool, it is still quite gummy. Any suggestions?

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Tina September 17, 2020 - 12:08

Hi Aileen, thank you for trying the bread! You could try less water or sometimes I just skip the cooked sweet potato if I forget to prep one, that should make it drier. Let me know how it turns out!

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Kati September 29, 2020 - 22:42

Is it possible to make this recipe using buckwheat flour and brown rice flour in place of the soaked millet and buckwheat?

Reply
Tina October 20, 2020 - 21:18

Hi Kati, the texture is totally different, the soaked grains are much more moist and not the same as the flours. I don’t think it will get the same results but you can try it and let me know! You can order the grains online if you don’t have access to them in a shop nearby! Tina

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