Well last night I had soaked a bowl of 1/2 cup millet with 1 tbsp quinoa and 1/4 cup lentils in water with lemon juice. I have this about once a week and cook it in the morning with about 1 3/4 cup water for 30 minutes. Today I didn’t feel like it. So I thought I’d try to make a bread out of it, never having made bread before. Being that this is only a single serving for me, it wouldn’t be much wasted if it didn’t turn out edible. After soaking overnight, the quinoa is starting to sprout as well as the lentils.
So I took this mixture with 1/2 cup almond milk in the blender and made a puree out of it. I poured this into a bowl. As I did this, I thought I should add sesame seeds but hadn’t soaked any, so I got some soaking and figured the way I work they would be soaking for a half hour before I needed them.
To this mixture I added:
3 tbsp coconut flour
3 tbsp sweet rice flour
1 tsp baking powder
1/2 tsp baking soda
pinch himalayan salt
about 1/2 tsp cinnamon
I mixed this all up with a spoon.
Then I added:
1 whole egg (free range)
1 heaping tbsp coconut oil (mostly liquefied)
1/2 tsp vanilla extract (gluten free)
1/2 tsp blackstrap molasses
1 tsp brown rice syrup
I mixed this all in with a spoon.
Then I got my sesame seeds out of the water and mixed them in.
Then I added about 1 tsp of xantham gum and mixed that in.
Then I greased two small glass oven dishes (corningware 2 3/4 c size) with coconut oil as I don’t have anything of better size for this loaf.
I put half of the dough into each and cooked on 350 degrees F for maybe an hour and 10 minutes, continuously checking.
End result tastes good, a little doughy texture, very dense and heavy. Holds together well. Looks good, tastes good. Turned out okay.
Quantity is probably good for 4 average servings, could be extended far enough to make 12 small servings.
If you’re looking for an imitation for regular wheat bread, this is not it. This is a dense, hearty bread. Yeast free.