Bean Millet Protein Bread (Vegan, GF, Oil-Free)

Name: Bean Millet Protein Bread (Vegan, GF, Oil-Free)
Prep time: 5 min
Cook time: 50 min
Total time: 1 h 55 min
Ingredients: 1.5 cups uncooked (raw) white beans ((see notes for examples)); 1/2 cup uncooked (raw) millet; 2 tablespoons coconut sugar ((see notes for options)); 2.5 teaspoons instant yeast ((it MUST be instant/ fast rising yeast)); 1 teaspoon salt ((optional/adjustable)); 1.5 cups warm water; 1/4 cup whole psyllium husks ((not psyllium powder))

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Prep Time: 5 minutes

Cook Time: 50 minutes

Total: 115 minutes

Servings: 14

Author : Camilla Saulsbury

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Bean Millet Protein Bread (Vegan, GF, Oil-Free)

Ingredients

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1.5 cups uncooked (raw) white beans ((see notes for examples))1/2 cup uncooked (raw) millet2 tablespoons coconut sugar ((see notes for options))2.5 teaspoons instant yeast ((it MUST be instant/ fast rising yeast))1 teaspoon salt ((optional/adjustable))1.5 cups warm water1/4 cup whole psyllium husks ((not psyllium powder))

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Instructions

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Step 1

Place the raw (uncooked) millet and white beans in a large mixing bowl. Add boiling water to the bowl (enough to cover the by about 1 inch / 2.5 cm). (see notes for overnight soak option).

Step 2

Prepare a 9x5-inch (22.5x12.5 cm) loaf pan. If using a nonstick loaf pan (e.g., ceramic coated, silicone), no preparation is needed. Otherwise, line the pan with nonstick parchment paper. If you do not object to oil, spray the pan with nonstick cooking spray, or lightly oil/grease the pan.

Step 3

Drain the soaked millet and beans through a mesh sieve and rinse under cold water. Shake off the excess water.

Step 4

Scrape the soaked, drained millet and beans into a high-speed blender (or regular blender) container.Add the warm water, coconut sugar, yeast, and salt. Blend on high speed until the batter is silky smooth and warm. Add the whole psyllium husks to the bean millet mixture. Blend until just combined (or stir with a spatula). It will resemble a batter, not a dough.

Step 5

Immediately spread batter into the prepared baking pan, smoothing the top. Use a knife to make a lengthwise slash through the top of the batter.Place the pan in a draft-free warm place. Immediately preheat the oven to 350F (180C). Do not hesitate! The bread rises quickly. The oven needs to be hot and ready to go as soon as the bread hits the needed rising mark (see next step).

Step 6

Let the bread batter rise for 20 to 25 minutes (if your kitchen is cold, it may take longer). It happens quickly, so stay close by.The bread is ready to bake as soon as the batter is a short distance away from the the top edge of the pan (the batter should be no closer than 1/4 inch away from the top). If the batter is all the way to the top, it could overflow the top of the pan once it hits the oven.

Step 7

Bake the bread in the preheated oven for 45 to 50 minutes until deep golden brown. The loaf will be relatively flat on top.

Step 8

Let the loaf cool, in the pan, on a cooling rack for 15 minutes.Remove the bread from the pan. Cool the loaf completely on a wire rack, or other cooling rack.

Step 9

Slice the bread, thick or (relatively) thin, as desired. The bread is wonderful plain, toasted, as part of a sandwich, or any way that you prefer!