Hirssileipä (ei hiivaa, ei gluteenia, ei kananmunaa, 10 minuutin valmistusaika)

Tämä Hirssileipä is the perfect gluten-free bread for sandwiches or breakfast toast with a delicious earthy millet flavor and you can whip it up in 10 minutes. It freezes well, toasts well, and can be used as an all-purpose gluten-free bread. Plus, millet bread is packed with fiber, and with 4 grammaa proteiinia per slice, it will keep you full for hours.

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I love making my own bread, and after trying minimalistic recipes, like my 2-ainesosaista leipää, classic recipes like my Vegaaninen irlantilainen soodaleipä, or simple recipes like Kaurajauholeipä, I wanted to make a healthy, gluten-free bread with millet flour.

Millet flour is a great source of protein, fiber, vitamins, and minerals, so it’s an all-around great alternative to classic flour. This ancient grain was one of the very first grains cultivated and has been used ever since to make bread like this.

Vaikka koko resepti on aivan alla, älä missaa kaikkia vinkkejäni alempana, mukaan lukien ainesosien vaihdot, ruoanlaittovinkkini ja vaiheittaiset ohjeet!

Hirssileipä

Tämä Hirssileipä is the perfect gluten-free bread for sandwiches or breakfast toast with a delicious earthy millet flavor and you can whip it up in 10 minutes. It freezes well, toasts well, and can be used as an all-purpose gluten-free bread. Plus, millet bread is packed with fiber, and with 4 grammaa proteiinia per slice, it will keep you full for hours.

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Prep: 10 pöytäkirja min

Cook Aika: 40 pöytäkirja min

Kokonaisaika: 50 pöytäkirja min

Course: Aamiainen, Lisuke

Keittiö: Amerikkalainen

annoksia: 12 viipaleet

kalorit: 116.7 kcal

Kirjoittaja: Carine Claudepierre

KypsennystilaEstä näytön pimeneminen

1x2x3x

Ainekset

Yhdysvaltain tavanomainen - metrinen

• ▢ 1 ½ kupit Stoneground Foxtail Millet Flour - (huomautus 1)
• ▢ 3 ruokalusikallista Psyllium -kuori - (huomautus 2)
• ▢ 2 ruokalusikallista Miedon makuinen oliiviöljy - (huomautus 3)
• ▢ 2 kupit Lämmin vesi - 37C / 98F
• ▢ 2 teelusikallista Leivinjauhetta
• ▢ ½ teelusikka Salt

täytteet

• ▢ ⅓ kuppi Seeds of Choice - pumpkin, sesame, sunflower

Ohjeet

• Line a 9-inch loaf pan with lightly oiled parchment paper. Set aside.
• Kuumenna uuni 200 °C:een.
• In a mixing bowl, whisk dry ingredients: millet flour, psyllium husk, salt, and baking powder.
• Add oil and lukewarm water (bath temperature), stirring with a rubber spatula until the batter forms a ball that is a bit sticky and bouncy.
• Place the dough into the prepared pan and brush the top with a bit of water then sprinkle the seed mix on top.
• Bake the bread for 40-45 minutes at 400 °F (200 °C) until a pick inserted in the center of the bread comes out nice and clean.
• Let the bread cool on a cooling rack for at least 5 hours to overnight before slicing. If you slice it too early, it will pack and become dense.

Huomautuksia

Huomautuksia 1: We use hulled stoneground foxtail millet flour it’s very fine, has a soft teture and absorb liquid quicly. This recipe does NOT work with wholegrain unhulled millet, pearl millet (Bajra) or finger millet (Ragi), proso millet.

Huomautuksia 2: Use whole psyllium husk; if using husk powder, decrease by 1/2 teaspoon. Don’t use brands like Metamucil, this is a dietary supplement made with 50% husk. It won’t work, and it will also turn the color of the bread blue/purple.

Huomautuksia 3: Any vegetable oil works in this recipe.

Huomautuksia 4: Lukewarm water is around 98 °F (37 °C), think bath temperature, not burning, but warm, so it activates the husk in the batter without cooking it.

Huomautuksia 5: For savory bread, use bagel seasonings on top!

Flavors: Feel free to make the bread a bit sweet by adding 2 tablespoons of sugar and 1 teaspoon of cinnamon.

varastointi: You can store the bread at room temperature, wrapped in a clean kitchen towel, and slice it when needed to keep it fresh and moist. You can freeze slices in an airtight container and thaw them the day before serving. Bread slices can be toasted in a bread toaster for crispy bread or used in a sandwich press to make a vegan, gluten-free sandwich.

Uunin tila: Käytän kiertoilmauunia. Jos sinun on pakko käyttää perinteistä uunia, suosittelen lämpötilan nostamista 15 °C:lla. Paistoajan pitäisi olla sama, mutta se saattaa kestää muutaman minuutin kauemmin.

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Ravitsemus

Tarjoilu: 1viipale | kalorit: 116.7kcal | hiilihydraatit: 13.5g | proteiini: 3.7g | rasva: 5.5g | Tyydyttynyt rasva: 0.6g | Monityydyttymättömät rasvat: 2.6g | Monityydyttymättömät rasvat: 2.2g | natrium: 168.2mg | kalium: 33.8mg | kuitu: 2.4g | sokeri: 0.2g | A-vitamiini: 28.8IU | kalsium: 49.1mg | Rauta: 1.5mg | Magnesium: 18mg | fosfori: 119.7mg | Sinkki: 0.4mg

Ainesosat ja vaihdot

You don’t need many ingredients to make this simple bread. Here’s how to pick them.

• Hirssijauho – Use ultra-fine, store-bought millet flour. Home-ground millet from hulled grains can result in coarse flour, leading to a gritty texture.
• Psyllium -kuori – Acts as a binder, giving the dough elasticity. Whole psyllium husk works best. Do not use psyllium-based supplements like Metamucil—they contain fillers that will alter the texture and give an unappetizing purple hue.
• Kevyt oliiviöljy – A neutral oil like avocado or sunflower oil also works well. Avoid oils with strong flavors (like extra virgin olive oil) unless you want it to affect the taste.
• Lukewarm Water (98°F/37°C) – Warm water helps activate the psyllium for better dough structure. Be mindful not to use kuuma vesi, as it will make the bread dense by partially cooking the batter before baking.
• Seeds for Topping – Customize with pumpkin, sunflower, sesame, flaxseeds, or even poppy seeds.

How to Use Millet Bread

This healthy bread can be used for everything from breakfast to snack!

• Aamupalaksi: Toast with peanut butter, jam, or avocado slices.
• For Sandwiches: Kerros kanssa vegan cheese, fresh veggies, and hummus for a yummy lunch.
• Välipalaksi: Levitä kanssa voita ja hunajaa or suklaa hasselpähkinä levisi makeaksi herkuksi.
• Crispy Option: Brush slices with olive oil and bake in the oven to make gluten-free crostini.

Carinen leivontavinkkejä

I have a few more tips for you that couldn’t fit in the recipe card.

• Don’t make your own millet flour for this bread recipe. A home blender will never create a consistent ultra-fine flour that makes the bread smooth, not gritty.
• Use the right psyllium husk. Powder is more absorbent than whole husk, which is what I am using here. If you use psyllium husk powder use 1/2 teaspoon less. Don’t use husk supplements. They are not made for baking.
• Don’t swap husk for anything else, this recipe won’t work without husk as a binder.
• Make sure you knead the dough until it forms a ball and the husk and millet have absorbed all the moisture. You may want to let the batter rest for 10 minutes and knead again. If your water isn’t warm enough, it takes a bit more time for the husk to do its job and bind the flour.

Lisää leipäreseptejä

2-ainesosaista leipää

Irlantilainen soodaleipä ilman piimää

Kaurajauholeipä

Vegaaninen naan-leipä