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.
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.
The dough is fluffy and just a bit sticky when it comes out of the food processor.
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.
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.
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
Whole Grain Buckwheat Millet Bread
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.
36 comments
I cannot find millet. What can I use instead?
Hi Marguerite, you can use quinoa, that works fine. Let me know how it turned out! Thank you, Tina
Can you use whole teff instead of millet?
If so, soak it overnight too?
Yes, always needs to be soaked otherwise it can’t be processed the way it is in the recipe. Without soaking it will turn into a flour kind of situation, totally different. Let me know how it turns out! Tina x
Hi Susanna, thank you for being here! I would say yes as long as its a whole grain and not a flour it should work. I haven’t tried it with teff but it sounds delicious! Teff is such a great, nutrient dense grain. If you try it let me know how it turned out! Tina x
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.
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!
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
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!
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
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
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
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.
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
Hi Tina, is it possible to use 2 cups of buckwheat without the millet for this recipe?
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
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!
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
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.
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
Hi Tina.. If I use a gluten free flour blend do I still need the Psyllium husks powder please? Thanks!
Hi Adriana, I would add it because it keeps it moist. Let me know how it turned out with the gluten free flour! Tina
So does gluten free mean low or no carbohydrates?
To make sure: 3/4 cup milk for the recipe and 375 degrees oven temp?
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
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.
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
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?
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!
Is it possible to make this recipe using buckwheat flour and brown rice flour in place of the soaked millet and buckwheat?
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
Hello, Is it possible to use ground flax the same way as the psyllium husk? I use it when I bake to create that gel consistency for egg replacements. I assume the psyllium acts the same way, do you know?
Thanks in advance!
Hi Mikailah, thank you for trying this recipe! Yes, the psyllium husk is a very gel-like substance once soaked, even more than the flax eggs if possible. I would say that it would work instead of the husk, have not made it yet with flax or chia seeds yet. You would need more flax seeds though than psyllium which swells up like crazy! You would need enough flax seeds to make one cup of flax gel, so I would say about 1/3 of cup flax seeds. If you try it please let me know how it turned out! Tina x
Hi Tina, very excited to try this bread. I have never used sticky rice flour but do have coconut flour in, would the swop be for the same amount?
Millet is a grain, correct?
Hi, yes yu can replace the gluten free flour with whole weat or all purpose. Let me know how it turned out! I love this recipe and make it often and hope you like it too!