Multi millet bread
Multi millet bread is a delicious homemade recipe. It's a healthy, affordable alternative to store-bought gluten-free sandwich bread.
Steps for preparation
- Preheat the oven at 180 degrees Celsius
for 10 minutes. Line the loaf pan with a parchment paper or grease it.
- Sift the whole wheat flour with baking
powder, salt and cinnamon powder. Sift it one more time.
- In another bowl take the barnyard millet
and soak it in water with a pinch of salt for 1 minute. Drain the water and
soak it again in 1/2 cup of clean water for 5 minutes.
- In a separate bowl, mash the bananas
using a fork. Add the brown sugar and
blend well until the sugar dissolves.
- Add oil and mix well. Now add the soaked
barnyard millet and beat the mixture till well combined.
- To this mixture, add the dry ingredients
from step 2 and blend with a spatula.
- Add the almonds and stir, followed by
the raisins and tuttifrutti. Finally add the vanilla.
- Give the batter a quick stir and pour it
into the prepared pan.
- Bake the banana bread in a preheated oven for 30-35 minutes. To check if it’s done, insert a toothpick into the center of the loaf. It should come out clean or with very few crumbs, indicating that the cake is thoroughly cooked. If the toothpick comes out sticky, continue baking the loaf for another 4-5 minutes.
- Allow to cool on wire rack and cut into slices. Serve with milk for breakfast.